How can something so simple be this good? Fried, boiled, steamed – brown, white or wild – how much do you know about this most important staple food for a large part of the human population? Here’s what I know about my favorite food – fun trivia I’ve picked up from eating buckets of rice all over the world.
In China, one asks “have you had your rice?” (“ni chi fan le ma?”) in lieu of “how are you?”
Meanwhile, rice is so well-loved in Japan that two car brands were named after rice. Toyota means ‘fertile rice paddies’, while Honda means ‘the base rice field’.
Back in China, there is an old wives tale that a girl who doesn’t finish her rice will have a future husband with many pockmarks on his face – as many as the girl’s uneaten grains! Oh how cruel! But there’s also a Chinese belief that leftover rice is a cure for migraines, so I guess there’s the silver lining for her: ugly husband, but migraine-free.
A Shanghai classic, the xiaolongbao is probably the city’s most popular citizen. These mouth-watering steamed buns, a.k.a soup dumplings, look just like your normal dimsum, but they’re not. They are like wontons with a kick – a Bruce Lee kind of kick.
These little superstars pack a lot of goodness, cleverly hiding the juicy, flavorful and meaty broth inside the dumpling. From the outside, they look just like your normal dimsum, but they’re not. They are like wontons with a kick – a Bruce Lee kind of kick.
And if you’re not careful, you would literally get a kick! The soup inside is scalding hot and I can’t count the number of times I’ve seen novice xiaolongbao eaters burn their mouths and tongues by shoveling the whole thing down their throats! Yes, my friends, this Shanghai native is fierce! You’ve been warned.