The perfect match: Baozi and dumpling soup
Over the past century, Yen’s baozi and dumplings have been crowded with customers every day. Even the international renown film director Ann Lee is a loyal fan.
The store started from Yen’s grandpa’s generation when he was 17 and is now run by the third generation. In the beginning, it sold ice-cream, and then transformed into a dumpling shop. In the past several decades, the Yens insisted on running only one store and never thought about opening branches. What is the secret to its recipe that kept regular costumes intact?
The owners said that they never made major changes with the flavors or ingredients, with only slight adjustments to meet the modern trend of healthier diet. The proportion of fat and meat was readjusted, keeping it less greasy and more refreshing. With fine pork meat and fresh cabbages, the filling is chewy, crunchy, and made daily. Hidden in the steaming pots, the baozi makes people drip! When you actually take a bite in the baozi, it is so good that it would blow your mind away.
As for the dumplings, the skin is thin while the fillings are tender and juicy. It feels like the dumplings could melt on your tongue. They are served in soup simmered with pork bones. The sweetness is absorbed in the soup. The natural ingredients is one of the reasons why many gourmets come all this way just to get the dish home for their parents and children. When you come to the Yen’s, remember to have a bit of both!