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XSG Dumplings gone?

rschwim Aug 24, 2010 04:41 PM

I was in Sunset Park today and couldn't seem to find XSG... Never had any trouble before but I think it may be gone... Hope I'm delirious

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    ckl RE: rschwim Sep 11, 2010 11:27 AM

    Ah, confirmed. I just tried to go and there was a new awning (all in Chinese) that said something like Tasty Snacks. They were remodeling the place. Tried calling to see if it was just relocated and the number was disconnected. I am holding out hope that the new place is just a new version of XSG, but it doesn't seem like it...

    7 Replies
    1. re: ckl
      rschwim RE: ckl Sep 12, 2010 05:46 PM

      On a more positive note, I revisited Prosperity after coming to the conclusion a while back that they definitely weren't as good as XSG. Much better than I remembered... although to a large extent it's about luck and timing (and if they're re-heating old dumplings...)

      Great Taste Dumpling
      4317 8th Ave, Brooklyn, NY 11232

      1. re: ckl
        squid kun RE: ckl Nov 27, 2010 11:20 AM

        There's now a transliterated name, He Yi Xiaochi, and an English menu: Fujianese, mostly noodles and noodle soups. Didn't try it, just grabbed the menu. Dave Cook put up a photo a month ago - http://www.flickr.com/photos/eatingin... - but apparently hasn't posted about it yet on Eating in Translation.

        He Yi Xiaochi
        5301 8th Ave, Brooklyn, NY 11220

        1. re: squid kun
          hhhippo RE: squid kun Nov 27, 2010 12:06 PM

          Yeah, it's sad. I don't know where the XSG folks went. It's true Prosperity is a good substitute. Both Brooklyn and Manhattan branches are really good. But there was something really special about those dumplings from XSG. The wrapping was so tender and springy, the filling so moist and flavorful. I still dream about those dumplings.

          1. re: hhhippo
            NancyC RE: hhhippo May 1, 2011 09:26 AM

            I was out of the country for much of 2010 and 2011 thus far, so I don't think I was around when XSG and Prosperity opened. One thing that intrigued me was that you posted XSG had shaobing, rather than jiabing as most dumpling places have. I love love love jiabing and don't have any complaints about the ones available throughout New York, but I also love stuffed shaobing and am wondering where else you've had it?

            1. re: NancyC
              hhhippo RE: NancyC May 3, 2011 08:28 PM

              I've heard there are a couple of Halal places in Flushing that serve Tianjin-style shaobing. I unfortunately don't get over to Flushing that much, so I haven't tried them myself. I can't think of any other places to look for them in the city. Sorry I can't be more helpful. Like you, I love meat-filled shaobing, but I've actually eaten more of them in California. Anyway, unlike their guo tie, the shaobing at XSG were pretty good but not great. Let me know if you find any good specimens if you make it up to Flushing.

              Anyone else have any recommendations for where to find shaobing?

              1. re: hhhippo
                ckl RE: hhhippo May 4, 2011 05:32 AM

                What is the difference btw jia bing and shao bing? And which kind is this (from Prosperity)? http://newyork.seriouseats.com/2011/0... They have cilantro and pickled carrot and radish. I used to get something similar at Shanghainese breakfast place called People and People (in Flushing, before they moved to Main St), but theirs didn't have the pickled veg--it had a good smear of hoisin and a pile of scallions and cilantro, I think, and it was flatter and flakier. I preferred that, actually--although the one at Prosperity can often be had blazing hot, which makes it pretty compelling... Prosperity's is greasy and crispy on bottom, and very puffy and tender on top.

                1. re: ckl
                  NancyC RE: ckl May 7, 2011 11:05 PM

                  Jiabing is the "sandwich" made on thick wedge-cut bread at most dumpling places; that's what's in your link. ("Jia" indicates something is stuffed inside). Shaobing only refers to the bread itself, as it doesn't have to be stuffed. It is thinner and somewhat more crisp, has sesames on the outside, usually rectangular and can be cut open to make a pocket. Sometimes only has green onions inside. I've mainly only had it as part of Taiwanese breakfast or Taiwanese street food, or waaaay back when Mongolian BBQ was more common I would often get shaobing instead of rice and make myself sandwiches. It sounds like what you had at the Shanghainese place. I like both, but want the option.

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