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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > July 2008

Xiao Jin Hua Soup Dumplings

A.

Xiao Jin Hua Soup Dumplings

B.

Xiao Jin Hua Soup Dumplings

442, XiangShang Rd, Sec 1
(04) 2326-8877
Hours: 11 am-2 pm (open til 2:30 pm on weekends), 5-9 pm
No service charge.
Credit cards not accepted.

After closing down his former restaurant near the Art Museum, the owner of Xiao Jin Hua started running this popular dining spot, which sells an array of Shanghai delicacies like soup dumplings and traditional-style noodles. One of the special ingredients that makes these dumplings so well-known is sponge gourd (loofah) from Penghu, which adds a subtle flavor. --By Niang Chen, translated by Ann Lee

A. Favorites here include Soup Dumplings with Loofah & Shrimp (NT$130), Stewed Pork Trotters in Brown Sauce (NT$70), and Stewed Carp with Scallions (NT$130). Their famous dumplings are made with Penghu loofah, stuffed with fresh shrimp, and are as crunchy as bamboo shoots. The stewed pork trotters are soaked in Shao-Xing Liquor and then steamed, leaving them not too greasy. The carp dish takes quite a bit of work; chefs fry the fish twice, and then stew it with scallions, ginger and vinegar.

B. Made with chili powder, ketchup, soy bean paste, chili oil and fish sauce, the Chili Minced Pork Noodles (NT$70) have a unique flavor unlike other noodle dishes. Their Bamboo Chicken Soup (NT$120) is a good choice for afterwards--it helps counteract the pork's spiciness.

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