Photos: Shanghai’s dumpling delicacy known as xiao long bao
Christopher St. Cavish checks the skin of a soup dumpling with digital calipers capable of measuring 1/100th of a millimeter at Zun Ke Lai restaurant in Shanghai.
Chef-turned-food-writer Christopher St. Cavish freely admits that on one hand, his Shanghai Soup Dumpling Index is a “ridiculous project.” At the same time, though, he values it as a new way to talk about food.
