Jiu Cai Bau

　　韭菜包

　　You can see the generous filling of peppery chives peeking through the skin of these rounded dumplings. They're pan-fried for a crisp, blistered crust.

　　你可以通过这些圆形的饺子皮看到里面的韭菜馅料。煎出来的饺子拥有酥脆可口的外皮。Xiao Long Bao

　　Xiao Long Bao

　　小笼包

　　A perfect pliable, juicy soup dumpling is something to be treasured. The pork-based (or pork-and-crab-based) filling is made with collagen-rich pork parts that yield a thick, sticky stock that solidifies as it cools. It's folded into a thin round of stretchy wheat dough, which is gathered up and pleated into a swirled bun. As the dumpling steams, the gelatin-rich broth in the filling melts. What you're left with is a plump bun brimming with a rich savory soup that must be carefully sucked out before digging into the tender, springy meatball within. That, or you can boldly down the whole thing in one go, letting it burst in your mouth like a savory Chinese Gusher. Just proceed quickly—these have one of the shortest dumpling shelf-lives, quickly turning sodden and mushy as that gelatinous broth congeals.

　　肉圆多汁的汤饺是值得珍惜的佳品。猪肉馅(或者蟹黄肉馅)搭配富含胶原蛋白的汤汁冷却下来时就会形成厚厚的、有粘性的胶状物质，把它包进薄薄的圆面皮，然后把包子包起来。蒸的时候，内里的胶状物质就融化成丰富美味的汤汁。在吃掉有弹性的肉馅之前，你需要小心仔细的吮吸完里面饱丰富美味的汤汁。或者，你也可以大胆的咬一口，让汁水喷满嘴周，就像吃美味的中国喷油饼一样。速度要快，你有一整笼呢，因为肉汤变冷后会凝固。