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Fresh Meat Shaomai and Pan-Fried Dumplings are both delightful breakfast snacks. If you ever wake up unsure of what to eat, a steamer of Fresh Meat Shaomai or Pan-Fried Dumplings paired with hot soy milk is always a safe choice. Wu Fang Zhai is renowned for its Shaomai and rice dumplings.
I used to love their Salted Egg Yolk Rice Dumpling; yes, I belong to the Salty Faction. The Salted Egg Yolk Rice Dumpling is rich yet not greasy, sticky yet not mushy, made with high-quality Glutinous Rice and fine meat. The lean meat showcases its texture and has a satisfying chew, while the fatty part melts into luscious oil that blends with the Glutinous Rice, enhancing its aroma and stimulating the appetite. I find that salty rice dumplings pair perfectly with rice soup; they are simply fragrant.
This year, it seems they have introduced a pork belly version of the rice dumpling, which I plan to try soon. Oh, I was supposed to talk about Fresh Meat Shaomai and Pan-Fried Dumplings.
In Haining, we also enjoy Glutinous Rice Shaomai, but on the streets and in small shops, Fresh Meat Shaomai and fresh meat Pan-Fried Dumplings are abundant. Served with Rose Vinegar, they are delicious and good for the stomach, easily devoured two bites at a time.
There’s a dim sum shop near my home that specializes in Fresh Meat Shaomai. With many factories nearby, their generous portions attract numerous workers every morning. The owner is genuinely friendly, which has gradually built up their reputation. They call themselves "XX Dim Sum Shop," and their flavors are indeed excellent. They also sell soup dumplings, You Dun Zi, Tofu Pudding, and more.
You Dun Zi comes in sweet and savory varieties; the sweet ones are filled with red bean paste while the savory ones contain fresh meat. All are made from Glutinous Rice flour and deep-fried. I often find them too greasy, but my mother enjoys the sweet You Dun Zi.
Of course, the Shaomai sells the fastest and best, while the Pan-Fried Dumplings have a crispy exterior with tender, juicy filling inside—there are plenty of diners who appreciate this texture.
Vermicelli Hotpot—just saying those three words brings bubbling happiness.
The pinnacle of humanism is being able to recall a place by its taste first. I think this is why so many classic literary works feature “Homeland Flavor.” The taste of one’s hometown depends not only on its essence but also on the author’s vivid memories.
Time has its filters, and delicious food carries on traditions; beyond tradition itself, it can pass down love and happiness. In a cozy little shop with warm air conditioning and soft seating, enjoying a large bowl of Vermicelli Hotpot filled with various ingredients with friends feels comforting. Eating together always makes food taste better. Coincidentally, not far from XX Dim Sum Shop is a local favorite for Vermicelli Hotpot, boasting an impressive variety of ingredients that can satisfy even the pickiest eaters.
I particularly enjoy the Fat Intestine Pot; if I'm feeling indulgent, I might order the Explosive Fish Intestine Pot, which features tender fish slices alongside rich fatty intestines. Though it’s a small shop, customers have plenty of choices. There are four base flavors: Golden Soup, Spicy, Red Braised, and White Roast; the Red Braised can be made spicy or non-spicy as well. If diners prefer something other than vermicelli as their main ingredient, they can swap it for rice noodles or instant noodles.
The Three Delicacies Pork Rib Pot is also quite tasty; it typically includes enoki mushrooms, Shanghai Green, fish tofu, ham sausage, Thousand Layer Tofu Skin, and small ribs. You can also pay extra to add ingredients freely—much like customizing bubble tea toppings—so I like to add rice cakes and fried eggs.
The soft and chewy rice cakes bring joy while the fried eggs are crispy on the outside yet soft after soaking in broth—a delightful contrast in textures.
This shop's prices aren’t cheap for a small town but many people are willing to pay for a bowl of blissful Vermicelli Hotpot. In winter's chilliness, it’s perfect for indulging in duck legs, ribs, beef balls—all suited for a steaming bowl of Vermicelli Hotpot.
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