I used to go to Kang Kang a lot when my folks didn't want to cook, and previously Shau May in MPK before they closed for years...I wish there was one everywhere I went. And def, either speaking Canto or Mandarin helps when you order!
Oh, yes. I perfer it over DTF. People often complain that there is too much dough, but my view is that if I don't want dough, I would order a meatball instead of a dumpling. My favorites are the pan fried buns, beef noodle soup, and the beef wrap.
I actually like the Sheng jian bao at Zui Xiang Yuan on Valley better. The dough is fluffy and soft while the crust is crispy. It's elite in my opinion.
Not gonna tell anyone what they should and should not like, but I must mention that the ones at ZXY are not authentic. In fact, I've been to a bunch of places in the SGV where someone claims has better SJB than Kang Kang, and it's always been a disappointing Northern Chinese interpretation. KK is the only place I've been to that makes authentic SJB in the style of Yang's Fry Dumplings in Shanghai (albeit not as good, obviously). The dough is not supposed to be fluffy (fluffy dough absorbs the soup, which is bad), and the crispy side is supposed to be the side that's pinched shut.
I used to go to Kang Kang a lot when my folks didn't want to cook, and previously Shau May in MPK before they closed for years...I wish there was one everywhere I went. And def, either speaking Canto or Mandarin helps when you order!
Oh, yes. I perfer it over DTF. People often complain that there is too much dough, but my view is that if I don't want dough, I would order a meatball instead of a dumpling. My favorites are the pan fried buns, beef noodle soup, and the beef wrap.
the 3 item combo with the soup and rice is literally the goat. best bang for your buck
Seriously! Feels less common even around here so we gotta grab these combos whenever we can 😄
How did I miss this episode. Peter directed me here. That bun stew looks so delicious. Everything does.
Seriously one of the most amazing spots 😆
I actually like the Sheng jian bao at Zui Xiang Yuan on Valley better. The dough is fluffy and soft while the crust is crispy. It's elite in my opinion.
We've been there but never ordered the sheng jian bao! Guess we'll be paying a visit soon, thanks! 😆
Not gonna tell anyone what they should and should not like, but I must mention that the ones at ZXY are not authentic. In fact, I've been to a bunch of places in the SGV where someone claims has better SJB than Kang Kang, and it's always been a disappointing Northern Chinese interpretation. KK is the only place I've been to that makes authentic SJB in the style of Yang's Fry Dumplings in Shanghai (albeit not as good, obviously). The dough is not supposed to be fluffy (fluffy dough absorbs the soup, which is bad), and the crispy side is supposed to be the side that's pinched shut.
@@jc3drums916 thank you for the explanation! Always happy to learn more about the foods we eat often!
👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽
It's ALWAYS 👍🏽👍🏽👍🏽 😄
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Thanks for reminding us to visit here as often as possible. We hold this W together 😆