These looks absolutely amazing, i think i can eat 5

I'd say all Chinese food in China is real. They are delicious. street food in the major cities is exceptional and very cheap

There's a place near me called Xi'an Famous Foods that does a "lamb burger" that's amazing. Haven't had the pork one yet though.

>>21467055
But ive had some in the states where the dough is too thick or meat too little , i took a bite and i barely reach the filling

>>21467067
The bread for the "burgers" is interesting, not sure what's going on with it exactly but it's crispy and chewy.

>>21467078
Damn looks gud, Ai said its called 白吉馍, it seems to be their kind of flatbread

>>21467055
>all Chinese food in China is real
bold statement
>cheap
i wonder why

I had these called Dapanji the other day, they were spicy chicken stew, pretty great with beer

>>21467047 (OP)
Japanese jelly-filled donuts.

>>21467086
>ai said

>>21467122
Biggest millenial gas light (besides 9/11)

>>21467122

>>21467047 (OP)
Every asain dumpling ive ever had has been dry and bland. What am i doing wrong. Pot stickers are good though

>>21467172
cook them like this >>21467090. that's how you get that authentic greasy, streetfood flavor

>>21467067
I've had this once from a renowned Chinese place and I'm not a fan. The bread is dense and fried, so it's pretty oily. The meat is also oily and is more like shredded beef than a patty. There wasn't anything special about the seasoning or flavor, it felt like something you'd make if you were drunk and had dough and beef laying around.

>>21467150
kek

>>21467281
I like the spicy oil from that place and the meat is always tender. I do agree though that it can be just a big pile of oil

>>21467090
Taiwan is where it's at. Night markets are fucking amazing.

>>21467172
>dry
if you're buying store packaged buns you have to steam it. Microwaving only works if you bought it steamed then it cooled down. Either way, steaming it again is your best bet.
>bland
Dip or inject it with hoisin sauce. Shops usually provide this

>>21467960
Ive used that sauce and it is fantastic. But its so strong its more like im just using the bun as a vehicle for the sauce because the sauce overpowers any flavor of the bun

>>21467067
I have their cookbook and everything I made from it so far is a banger.
From what I hear the spicy cumin lamb noodles is their flagship dish

>>21467047 (OP)
Made them multiple times
I add a shrimp and mushrooms stock to the dough, a simple stock that takes a few minutes to make and isn't too strong
It truly adds to the flavor

>>21467078
It's closer to dumpling dough than normal burger dough

>>21467067
Try the pork, Chinese know what to do with Pork, though you should track down stuff that's a mix of meats, Cantonese '3 meats' dumplings. That said, I think Northern Chinese eat more lamb and goats while Southern eat more pigs...and poultry (chickens, ducks, quails)

>>21467047 (OP)
I used to hit up a Chinese place after a couple days of walking miles of convention floors on an empty stomach and split about 30 of these with a buddy. (They were a bit smaller than the ones in the picture)
Good times.

>>21467047 (OP)
Depends on who makes em. The dough is about the same whomever you get them from, it's the filling that makes/breaks these, and each place does it "their way". I've had good, meh, and bad. The soup ones are neat.

>>21467078
It's steamed rice bread.

>>21467172
These are bao. Bao and dumplings vary greatly on who makes them and what they use as fillings.

something somethign whole man