Shanghai Dumpling King Shanghai Dumpling King in the Sunset (Kelly O'Mara) If you just want a cheap and delicious meal, then here are some of the best places to start. If you are a connoisseur, then the differences in regional techniques and ingredients will be something worth testing carefully at the many dumpling places in the city. And, yes, there is a quite bit of a blending of traditions, cultures, and styles in the variations we have here in the Bay Area. The most popular buns are usually filled with barbecued pork. There are also buns, made with fluffy rolls and steamed or baked. Xiao long bao are soup dumplings with Shanghainese origins, whose filling melts as they cook, making the broth gush out as you bite into them. (Obviously, dumplings are not unique to any one country and different types of dumplings can be found around the world.) Chinese dumplings are made of a thin wrapper filled with meat and/or vegetables and then steamed. Typically, the Cantonese-style small dishes are served as snacks and are accompanied by tea. There are those who can debate for hours the merits of various dumpling locations, but for those of us less well-versed, a quick tutorial: Dim Sum refers to a variety of dishes, and is more about the style and time of the meal. It was a method I admit I resorted to more than once on this dumpling quest. This might be why many San Francisco dumpling places have a back-up ordering method of pictures and pointing for their non-Chinese-speaking clientele. There are a lot of different kinds of dumplings - so many, in fact, that it's easy to get confused between pork buns and pork potstickers, steamed or baked, Xiao Long Bao or Sheng Jian Bao.
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