I cleaned out my desk at the ICSCC today, and bade farewell to various Fudan friends. This involved food, of course, including xiaolongbao 小笼包, the soup dumplings which were my first taste of ostensibly Shanghai food in Taiwan in 2007. (In fact there is no uniquely Shanghai food.)
So why a photo instead of a yummy fresh fried scallion thing I had this afternoon? Because xiaolongbao are filled with pork, and in China this ostensible vegetarian fell often off the wagon. Vegetable dishes here are just bland passes-partout for meat. Back home, I'll do better.
