Dishes
Steamed dumplings
蒸餃
Also called: zhengjiao
Wheat-wrapped dumplings of pork, beef or vegetables, steamed and dipped in vinegar and soy.
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0
Photo: Adonis Chen from Taiwan, CC BY 2.0
Photo: pelican from Tokyo, Japan, CC BY-SA 2.0What it is
Jiaozi dumplings cooked by steaming rather than boiling, with a ground meat or chopped vegetable filling inside a thin wheat dough. Yang Bao Bao's come in pork and beef, plus a vegetable version of wood ear, bok choy, glass noodles and dried tofu.
Where it comes from
Folk tradition credits the Han-dynasty physician Zhang Zhongjing with inventing dumplings to treat frostbitten ears, though this is a legend rather than history.
How it is made
The filling is wrapped in thin rolled dough and steamed.
How to eat it
Dip in black vinegar and soy, with garlic or chilli if you like. At Yang Bao Bao, Michelin suggests a bowl of the clear beef brisket soup alongside.
In Kaohsiung
Yang Bao Bao began as a market stall in Kaohsiung in 1993. It is now well known across southern Taiwan.
Where to eat it in Kaohsiung
Sources