Other versions of the dumplings come with truffle and blue crab, Jidori chicken, and vegetable and mushroom with glass noodles, bok choy, dried bean curd, and shiitake mushrooms. Sauteed string beans with garlic are just as addictive as the XLB, while appetizers such as sweet and sour pork baby back ribs bring a classic take on the popular Shanghainese dish. While xiao long bao is the star of the show, Din Tai Fung offers much more on its menu. “The only thing that makes them taste different or slightly different is because of the pork from a different regions,” Fu notes.Ī jaunty bao zai, one of the dumpling kids mascots, greets diners at the front of the restaurant. Bamboo baskets filled with XLB go onto a steamer for three minutes and 30 seconds before being sent out to awaiting diners. Humidifiers in the room add some much-need moisture in the air. The chef then makes 18 folds, the golden ratio, swirled at the top to contain the 5 grams pork to 16 grams dough. Each piece of dough gets rolled into a circle, then filled. Chefs work on metal tables to stretch and roll dough, then pull off up to 5.2 grams for each dumpling. The restaurant estimates it will make 10,000 soup dumplings daily.Ī glassed in kitchen at the front of the 5,580-square-foot restaurant gives diners a glimpse into how xiao long bao is made. A QR code on the menu includes instructions on how to eat the soup dumplings as well. “Some of our guests just can’t wait to put everything in their mouth,” says James Fu, a chef with Din Tai Fung who is in Las Vegas to train the staff. The restaurant suggests combining three parts vinegar to one part soy sauce, and then adding fresh ginger to complete the dip. Diners should drop one dumpling on a spoon with a sauce made at the table by the customer, and poke it open with chopsticks to release the soup inside before eating. The Shanghai-style soup dumplings feature Kurobuta pork and broth that bursts open on the first bite. The restaurant replaces Aria Cafe, once known as the largest 24-hour café on the Strip. Din Tai Fung, the Taiwanese restaurant specializing in xiao long bao, opens its first Las Vegas location at Aria.
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