Quote:
Originally Posted by Razor Ramon HG
No dipping sauce gang over here
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A bit of that vinegary taste is what makes the XLB so good! How can someone not dip their XLB in the dark vinegar, even if it is just a little bit?
Quote:
Originally Posted by Badhobz
Next juice needs to be absolutely clear when exploded, cant have bloody pork residue inside and if you put ginger inside the filling, go DIE NOW you guangdong bastard.
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I recently had some XLB from Shanghai Dimsum House / Bai Yu Lan at Crystal Mall, and by this standard, the juice from their XLB failed then LOL~ I ripped the dough skin on one of them XLB by accident, and these residuey blobs came out spilling.
But I'll do my proper foodie XLB comparo after trying Hao Chi Lai, if it comes so highly recommended by Badhobz and Dark.
And BTW my wallet hates you guys now.