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Year of fire
By Ann | January 20, 2012
Happy Chinese new year! Monday, January 23, marks the year of the dragon. If your age this year is a multiple of 12, you may want to consider buying some red underwear. Thankfully, I can finally retire mine.
Whatever your undergarment needs, remember that eating noodles and dumplings brings long life and wealth. I hope you find some like these…
Vegetable dumplings
Dan dan noodles
Wontons in red oil
Xiao long bao (soup dumplings)
The soup is inside the dumpling. How it gets there is one of life’s greatest mysteries. (Not really, but humor me.)
I took the photos above at the incomparable Din Tai Fung. When are they going to open one of these in Paris?
P.S. Here are my homemade dumplings filtered through Instagram.
Topics: Dining Out and About | 11 Comments »
11 Responses to “Year of fire”
Comments
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January 20th, 2012 at 9:41 am
You have an incredible gift of making me hungry at my desk first thing in the morning!
(Did you know that the dim sum place, Yoom, is opening a left bank location? I walked past the chantier on rue Grégoire de Tours in the 6th yesterday. They have had mixed reviews for their initial location but I think we might have to try the left bank one!!!)
January 20th, 2012 at 9:48 am
Can’t wait – Happy new year, Ann!
January 20th, 2012 at 9:59 am
THEY NEED TO OPEN ONE IN PARIS!! Can we get in touch with them and propose the business idea? Seriously. The soup-filled dumplings I had (not at Din Tai Fung but in still in Shanghai) blew my mind. I don’t care how the soup gets there, it’s outstanding.
Happy New Year, Ann!
January 20th, 2012 at 10:19 am
My 10 year old neice (and goddaughter) introduced me to Din Tai Fung in Singapore where she devoured two orders of Xiao Long Bao all by herself and would share none. Having tasted them, I could understand why. We need them in Europe!
January 20th, 2012 at 1:52 pm
THANKS ANN FOR THESE YUMMY PHOTO’S – I AM NOW STARVING FOR THESE LITTLE BUNDLES OF BLISS – XOXO JULES
January 21st, 2012 at 11:07 am
First meatballs, now this? The photos are just killing me! Happy year of the dragon to all!
January 21st, 2012 at 4:26 pm
All this talk of Xiao Long Bao, dragons and Asia has me wishing a trip across the Pacific was in the plans for the new year. Alas, it is not. The Din Tai Fung in L.A. will have to serve as a proxy…I wish we could send you some in Paris–long distance take-out!
January 22nd, 2012 at 2:15 am
Ann-
I made the spaghetti and meatballs and the entire dish was bland. I used 1 lb ground chicken and .35 lb. ground pork and used the two egg whites along with the parmesan cheese and bread crumbs. The sauce had no salt in the recipe and the meatballs had only 1/4 tsp. Did you add anything to give the recipe some pizzazz?
January 23rd, 2012 at 8:52 am
Happy New Year! May the water dragon be good to you.
January 23rd, 2012 at 10:48 am
Drooling…
January 24th, 2012 at 7:17 am
Salt is an insidious additive. The more you use, the more you want. If you’re on a low-sodium diet like I am, you would find that the tastes of the ingredients come through much more subtly. I plan to use Ann’s meatball recipe without adding even the 1/4 tsp salt. There’s salt enough for me in the cheese and the canned tomatoes. However, if you have no problem with salt intake, by all means, add more to your taste!