Came just for the Wuxi take on Xiao Long Bao (XLB). Maybe I'm just used to what the Shanghainese define as good XLB, so I find this places disappointing--didn't even finish what we ordered. The XLB skin was thick, whereas Shanghainese seek to have it thin and supple. The XLB contained hardly any soup inside, whereas again the challenge of a tasty XLB is to create a wonderful broth inside that is appreciated only upon eating it whole. Lastly, the meat inside was VERY sweet and did not have the tastiness I seek out at least in Shanghai.
So maybe these differences are purposeful and make Wuxi XLB what it is. But even if so, to my palate they just did not taste that good.
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