A basket, a plate, a bowl, deliciousness comes from being picky and patient ─Su-Hang Snack Shop
Half a century ago, near Taipei Station, my grandfather set up a stall to recreate the delicacies of
his hometown: xiaolongbao (small steamed buns), steamed dumplings, and crab shell roe.
These meticulously crafted dishes filled the streets of Taipei with the aroma of Jiangnan.
Over the past 50 years, the flavors of Jiangnan have been passed down through generations,
meticulously preserved by my father and mother, meticulously upholding the techniques and
aesthetics of Jiangsu and Zhejiang cuisine. The thin, folded and pinched wrapper, the 18-fold xiaolongbao,
requires both skill and attention. The hind leg filling, enhanced with chicken bone broth, is a challenging process, a test of skill and finesse.
He personally dissected the crab and extracted the roe to ensure a rich, fresh, and sweet flavor, never slacking off, no matter how tiring or exhausting.
A seemingly simple steamed bun, a plate of fried rice, and a bowl of soup—the Jiangzhe specialties live up to their reputation, born of daily meticulous care and patience.
"There is heaven above and Suzhou and Hangzhou below" - Suzhou and Hangzhou on the tip of your tongue are as delicious as heaven.
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