We’re all pretty familiar with the popular Shanghai (er, ahem, Taiwanese) style XLB made ubiquitously famous by Din Tai Fung.
Like DTF or not, if you enjoy XLB as a genus of Chinese comestibles, then consider Hangzhou style XLB.
What exactly is Hangzhou style XLB, you ask? In perhaps very basic and simple terms the wrapping is risen, as opposed Shanghai style XLB that come with wrappers made without yeast. What you get, then, is essentially a steamed bun that we are all familiar with but with a filing filled with “soup” (or juice or liquid or whatever you want to call the stuff that squirts out of a hot XLB).
Where to get these puffed up XLB? Well, P&R Taste in Rowland Heights has them, and maybe they might be the only place in SoCal with Hangzhou style XLB. The XLB here is quite good, and in many respects is just like your traditional pork bun but, y’know, with a bit more “soup”. The other variation here is pan-fried Hangzhou style XLB, which comes on a bed of scrambled eggs (don’t ask me why), and is very much like guo tie (or potstickers or 锅贴) but, y’know, with that aforementioned “soup” in the middle.
If you’re here, don’t overlook some of the noodle dishes. All handmade. Recommend the pork rib and shredded pork with mustard green options.
18347 Colima Rd