The praised paper-thin pouches, filled with a broth-immersed ground pork meatball, truly are remarkable in appearance and taste.
At first bite, their liquid explosions — akin to champagne cork ‘pops’ — may surprise you. The warmth and doughiness of the steamed buns, served with a gingery Chinkiang vinegar for dipping, earn them an easy diagnosis of Asian comfort food, and of course, perfect delicacy for ringing in the Year of the Rabbit.
Lin Chinese Cuisine
1537 West Broadway
This article was written for Metro Newspaper by contributing food columnist, Erin Ireland.