In China, there is a giant dumpling the size of a bagel that’s filled to the brim with soup and crab roe. And no, you should not eat it with a straw. We went to Jiangsu Province to see how tangbao is made-and learned the right way to eat it.
This is the second episode in our 10-part series about different kinds of bao in China. In the next episode, we’ll go to Hong Kong to learn the art of making char siu bao. Stay tuned!
0:00 What is a tangbao?
1:53 How is it made?
4:34 What makes it soupy?
7:16 How do you eat it?
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Producer: Clarissa Wei
Videographer: Patrick Wong
Editor: Joel Roche
Animation: Frank Lam
Narration: Tiffany Ip
Mastering: Victor Peña
Music: Audio Network
#chinesefood #xiaolongbao #soupdumplings