The crowned jewel of Richardson’s Little China Town is none other than Jeng Chi, with their masterful Sichuan dishes, dim sum and the beloved xiaolongbao, or soup dumplings. Jeng Chi calls the latter “juicy dumplings”, but however you bite into them, they are masterful.
Opened 30 years ago by master chef Yuan Teng, the restaurant is now mostly operated by his son Francisco and daughter-in-law Janelle who has taken a small restaurant to their current digs just a few doors down to its current glorious 8,000 square feet. Continue reading →
There is never a bad time to enjoy a dumplings. The very amazing fact about dumplings is that they have this long and illustrious history and cross over many cultures. Look to the Polish for their beautiful piroshky, the Italians and their own ravioli, and our absolut favorite: the xiao long bao, or soup dumpling. For soup dumpling fans there is an even better version called sheng jian bao which is the same except it has a fried posterior. Continue reading →
Few things rock my world as much as xiao long bao. The mighty dumpling power-packed with a meatball, (beef, pork, crab, the usual round up) supplied with a generous amount of broth and pleated into a package of steamed love.
Most agree that the xiao long bao’s story begins in the Shanghai suburb of Nanxiang over nearly 150 years ago. It is believed that Huang Mingxian wanted to create a dumpling that would surprise and delight the guests of his restaurant, Ri Hua Xuan. The elegant pleated dumpling was made by adding aspic – or a jellified meat stock – to pork mince, so that once steamed the aspic would melt, thereby filling the inside of the dumpling with a flavorsome broth. Continue reading →
Opening in 1990 Jeng Chi has a flair for Chinese that is rarely found in Dallas. So many Chinese restaurants are geared towards the American sensibility and loses something in the translation, but Jeng Chi stays true and we profit from this ideal.
A recent visit found a new twist to the restaurant which is located in Richardson’s Little China on Greenville Avenue near Main. Jeng Chi is no stranger to change, first opening a few doors down from its current 8,300 square feet of dining room and kitchen. Originally guests had but a few seats to choose from. Now banquets are served handily, and large celebrations are enjoyed at Jeng Chi. The latest addition is their full service bar. Continue reading →
For reasons unknown I go ballistic over soup dumplings about this time of year. There is no xiao long bao season that I am aware of, but perhaps this is typically the hottest time of year and I want to settle in for some lighter bites. Or perhaps I get my fill of the juicy dumpling then wait it out for a year before devouring thousands of them once again. Regardless of the reason, I have been on a self-inflicted soup dumpling tear.
Before we get started, I realize that Dallas is not the Mecca of the little dumpling. I have found better bliss in New York, Canada and of course, China. But this is where we live and I set out to find the very best in our own backyard. Continue reading →