![]() ![]() Steamed Cantonese dumplings are the specialty at this sleek, modern restaurant. Don’t miss the cold salads made with cucumbers, shredded potatoes, and slivered, addictively crunchy-chewy pigs’ ears. soup dumplings - come with regular or hot and numbing pork fillings, and there are exemplary wontons in chili oil. Fans know to look for the shiitake and fish dumplings, the shrimp and three delicacies dumplings, and the red oil-slicked tofu skin stick salad. This tiny cafe at the edge of Golden Gate Park in Sunset attracts lines for its snack-friendly menu. Vegans take note: There’s a lot for you on this menu. This pleasant Castro District spot offers dim sum alongside a full menu of Sichuan favorites, such as Chongqing Chicken, hot and numbing fish fillets, and “Ants Climbing a Tree” - a dish so named for the way ground pork bits cling to bean thread noodles. The sauteed pea leaves with whole cloves of garlic are also a top pick. The restaurant specializes in fresh seafood, so if a preparation grabs your eye, give it a try. It's a great place to try braised chicken feet along with all the dumplings. This is the kind of old-school dim sum that made San Francisco’s Chinatown into a food capital. The pan-fried daikon cake is exemplary, and if you’re a fan of those slippery rice paper rolls, there’s a whole lineup. The “classics” on the menu include puffy steamed pork bao and crystal shrimp dumplings. The question isn’t where to stop but how to stop. The combination of consistent skin texture and big flavors will send your taste buds soaring.Famed restaurateur Willy Ng (Koi Palace) keeps the quality high at this dim sum palace. The skin is consistently thin throughout to enhance the overall Xiao Long Bao experience. The third and last is in the wrapping, we make sure that our Xiao Long Baos are completely sealed without leaving a hole on the top. The second is the filling, we use high quality meat and use a secret recipe aspic to create the flavorful broth. The first is the skin, our skin is delicate yet strong enough to hold the savory broth. There are 3 distinct characteristics that our chefs take into account when making our Xiao Long Bao. ![]() They are steamed inside a little traditional bamboo basket, thus the name Xiao (small) Long (basket) Bao (bun) was born. The dumplings are then steamed causing the aspic to liquefy into a broth that fills the traditional dumpling with savory juicy goodness. In order to create the soupy filling, our chefs proudly use a traditional technique by adding aspic to seasoned poultry, moist Berkshire-Duroc pork and fresh crab meat. Dough Zone continues to place a strong emphasis on maintaining a quality dining experience, utilizing the freshest local ingredients, and providing affordable pricing. Many more locations are expected to open throughout the United States in the near future. A wide array of authentic flavors that will truly give your palate a new perception of taste.ĭough Zone opened its first location in Bellevue, WA originally as a mom and pop restaurant but since then, has expanded into a chain with locations throughout the west coast. Over 50 different dishes are available to choose from and customers get the opportunity to mix & match to create their own personalized combination. The dishes served at Dough Zone are the perfect size for customers to share and try a variety of different food without breaking the bank. The motivation behind the creation of Dough Zone was a desire to bring traditional homemade Chinese comfort food into a modern setting. Dough Zone Dumpling House was established in Bellevue, WA in 2014. ![]()
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