There is more than one restaurant in Dallas that specializes in Peking duck and Xiao Long Bao, and each has its own merits. How about the new products of "Bashu Renjia"?We came to find out with discerning eyes and taste buds.

"Quanjude" style Beijing roast duck is very particular about the selection of materials and production techniques.Roast duck needs to be booked one day in advance, to ensure that the roast duck is roasted and eaten fresh.

To eat roast duck first taste duck skin, "The skin is dipped in sugar, not greasy"That's not true.Crispy on the outside, crispy on the inside, the brown sugar granules are melted in the hot duck fat, and you and I are a little grainy, your teeth are crunching, and your mouth is fullCrispy, sweet, fragrant, crispy!

Lotus leaf cake, The cake is evenly thin and thick, soft and tough without breaking, and has a strong bite.SecretSweet pasta saucewill give roast duckTaste and Soul!

Scallion和cucumber stripsThe thickness is consistent, with freshly cut crisp and refreshing water.With a sense of relaxation and rhythm, take two pieces of duck meat dipped in sauce, wrap the lotus leaf cake with spring onion and cucumber strips, the moment you enter the mouth,Plump and mellow, with an unforgettable aftertaste.

to sayWuxi on the tip of the tongue,A bundle"Wang Xing Ji"Xiao Long Bao, a box"Sanfeng Bridge"Sauce ribs carry the nostalgia of countless passers-by and local people for this beautiful water town.

As a native of Wuxi, the editor has checked in various xiaolongbao around Dallas, and I have fiddled with it at home a few times before I dare to call myself a foodie, but none of them can restore the taste of my hometown.

The moment the steamer was opened,steamUnder the xiaolongbao, the true face of Mount Lu is revealed. The huge size is evenly distributed.21 pleats like blooming flowers.

Looking at this appearance, the editor has secretly delighted in his heart, and the degree of similarity should be inseparable.Xiaolongpithin and tough.It will not break the skin when it is clipped, and it will not leak when it turns over..

Lightly dip in Hengshun balsamic vinegar, open the small window first, and take a mouthful of marinade. The soup is rich, delicious and not greasy.The umami in the fresh and sweet taste is extremely stimulated, which is really refreshing.The meat filling is full, firm and elastic, and it takes three or four bites to finish one, which is very enjoyable and satisfying.The memories of the taste of this hometown emerged one by one in my mind, and I couldn't help but burst into tears.

"Wang Xing Ji"The master of Wuxi Xiao Long Bao successfully re-engraved the Wuxi Xiao Long Bao in Dallas, and finally solved my homesickness and lingered on it.To ensure quality, Xiao Long Bao must beFreshly steamed every day,CurrentlyLimited supply, Sold out.