Burnaby South

Burnaby South

ColorSeeSee Shanghainese Cuisine, Authentic Xiao Long Bao

How do we know these Xiao Long Bao are authentic. Here are some key points:
Xiao Long Bao was brought to you with a lid, to reduce heat loss.
Lid was removed and Xiao Long Bao was presented to Patrons. We see Xiao Long Bao in the foggy steam and go "There's my food".
Then you see the Xiao Long Bao stood up strong and tall. Pleasant to look at, with out being floppy at the bottom.
The location and spacing of Xiao Long Bao is also important. They should be uniformly scattered, not touching each other or the steamer.
An authentic Xiao Long Bao should have exactly 18 folds at its crown.

Yi Fang Taiwanese Fruit Tea

Yi Fang's Brown Sugar Pearl Milk Tea use traditional slow cooking method to cook the brown sugar's sweetness into the pearls. The pearls are added to the cup before the milk to create interesting patterns inside the transparent cup. If you start drinking right when you get the drink, you'll find it too sweet. You will also find the pearls warmer, and very soft to chew on. It is highly recommended to shake well before...

Brown Sugar Milk Tea Boba Ice Cream Bar

The actual brown sugar boba ice cream bar cannot retain its own shape. It needs to be stored in a much colder temperature than consumer grade freezer. Most of the ice cream bars I open are too soft. The brown sugar on the outside increase friction to the packaging. Merely the force....

Shanghai Dimsum House (白玉蘭麵家), Tasty Xiao Long Bao

Pick up the Xiao Long Bao from the fold with a chopstick. It's the most sturdy part of the skin, so it's less likely to break. The rest of the skin is quite uniform and did not break when I lift it. Pay attention to the skin that's touching the edge of the steamer, or another Xiao Long Bao. Be careful when separating them. No sudden movements