Goubli, an old restaurant established in Tianjin in 1858, is highly regarded.
The bun is visually appealing — and, when you bite into it, pork soup with the scent of ginger fills your mouth.
Its filling, seasoned with soy sauce, is encased with the thick skin. Great skill is required to quickly wrap up the bun by creating about 20 ruffles to seal in the center.
"At the restaurant, this cooking procedure is entrusted only to skilled staff," a 25-year-old employee said at Goubli's main restaurant.
The restaurant serves eight kinds of dumplings with a variety of fillings such as meat, seafood and vegetables.
Takeuchi is a correspondent in Beijing.
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