Late lunch was xiaolongbao from the original spot on Wudong Lu.
Still didn’t take a picture — ate them all with dark rice vinegar (the Zhenjiang variety of legendary origin) before I could even pull out my smartphone.
Later that day I would take a taxi to Pudong with several large bags and check in for a red-eye flight direct to LAX. First, I’d eat these eight dumplings — minced pork mixed with spring onion and aspic set inside circular unleavened dough wrappers then folded and pinched shut — directly from the bamboo steamer. These were the same ones I tried after arriving in Shanghai last year: the ones with vinegar poured in the same saucers, red chili sauce served with the same tiny spoons.
Exactly eight dumplings; no more, no less.
Continue reading “Lunch (Thoughts of Shanghai)”
I brought it with me on the Star Ferry, in Kowloon, to Tai O Village and Victoria Peak…
I brought it with me when the weather was mutable and when it wasn’t. Half the time, I had it tucked away in my backpack and didn’t reach for it at all. The other half of the time, I had it above my head, fighting against the rain.
When it wasn’t pleasant outside, some had it brandished and waving, shielding their eyes and skin from the misty spray.
Continue reading “The One Indispensible Thing I Carried in Hong Kong”