Translating to “No. 1-ranked Sichuan and Hunan,” are the Mandarin characters for Xiaolongbao House (previously known as Royal Dumplings House).
The alleged specialty, soup dumplings, has nothing to do with this, as you may have seen. This restaurant’s actual character emerges when you explore the entire menu, even though the limited dim sum lineup pays homage to its English moniker.
Together with a pool of ma la chile oil tinged with a hint of sesame paste, thin dan dan noodles showcase a combination of caramelized ground pork and sui mi ya cai, or minced pickled mustard stems.
The kitchen is skilled in preparing eggplant with preserved egg and green chili peppers, a dish that has become increasingly famous in Sichuan restaurants.
For those who prefer to appreciate the bits, the pressure-cooked and then stir-fried pig trotters with black beans and dried red chili peppers are perfect.
The name’s emphasis on xiao long bao is gastronomic clickbait for a dish that has ulterior motives.
