A staple of China’s dim sum tradition is the steamed bun, an innocuous little ball of dough that contains a burst of flavourful filling. Shanghai’s xiaolongbao, which translates roughly as “little buns in a steaming basket”, are probably the pinnacle of this snack. Traditionally, they are filled with pork and aspic, which is a meat stock gel that melts into broth when heated. As a result, the tiny buns pack a tasty, salty punch. They are found throughout the city, enjoyed standing up at street stalls and restaurant-fronts by Shanghai’s business set and the city’s working class in equal measure.
Pho – Hanoi, Vietnam
Pho is now a famous Vietnamese export around the world so one might expect this noodlesoup has a long and strong tradition in its country of origin. In fact it only came to prominence in Vietnam about a century ago. Ingredients in the soup are simple: noodles, meat (chicken or beef), and garnishes (green onion, thai basil, lime and chilis). But what really sets pho apart is its broth, made by simmering bones and tendons with charred onion and ginger, spices and seasonings, ideally for hours on end to get the flavour just right. Hanoians consume the stuff like it’s going out of style.
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