Shengjian bao, or steamed, then pan-fried buns filled with pork and vegetables, are one of the world's perfect foods
Every once in awhile, the hubby and I have a conversation that goes a little something like this:
Me: ... I mean, it wasn't the best [insert Chinese food item here] I've ever had, but it was pretty good, objectively, and great, if you consider that we're nowhere near [insert region of China or Taiwan here].
Him: What is [Chinese food item]? I've never had it.
Me (in absolute horror and shock): What do you mean, you've never had it? It's only the best-known thing to eat in [region of China or Taiwan]!
Him: Oh, I don't know. Maybe it was because I was born and raised in the U.S., without a drop of Chinese blood in me. Maybe it's because I grew up eating Americanized Chinese food. Maybe it's because I led a deeply deprived childhood that only you can rescue me from. Help me help myself, dear Biscuitwheels, wife of mine.
Okay, so I made that last part up, but he might as well have said that. Even though we've been to quite a few places together over the past year, we still have so much eating to do together. The last time we had this conversation, it was in Hong Kong, it was over the shengjian bao, pictured above, and it was in front of my cousin, who is quite possibly the most selective eater in my family.