HOME > Chowhound > Los Angeles Area >
What are you cooking today? Share your food adventure

10 Best XLB In Los Angeles

Chandavkl Apr 9, 2013 12:43 PM

From ClarissaW


  1. c
    chrishei Apr 9, 2013 12:50 PM

    Agree w/ Clarissa for the most part (although DSW is #1 for me), but did not enjoy my XLB at Emperor Noodles.

    4 Replies
    1. re: chrishei
      blimpbinge Apr 9, 2013 03:01 PM

      "did not enjoy my XLB at Emperor Noodles."

      Same here. I felt that the skin was too "plasticky" and had an almost artificial texture. There was barely any juice inside and the filling was forgettable.

      1. re: chrishei
        granadafan Apr 9, 2013 09:18 PM

        What, no 101 Noodle Express love?

        1. re: granadafan
          Porthos Apr 9, 2013 09:34 PM

          Love the dumplings at 101 Noodle Express. I'm a bit peeved that the Irvine branch was closed both Friday and Saturday this weekend with only a sign "Closed today" on the doors.

          Having said that, their XLB are just average. Their dumplings are excellent. So is that sparerib noodle soup with hand pulled noodles.

          1. re: Porthos
            granadafan Apr 9, 2013 10:18 PM

            I just realized I made the mistake of mixing XLB with dumplings. LOL.

      2. Porthos Apr 9, 2013 01:03 PM

        Very recycled stuff. Probably from some CH 2011 thread. I wonder how many of the places in LA serving XLB she went to? Maybe just 10?

        The XLB at MLV are notorious leaky messes. It's telling no picture was taken/used. Overrated even at 7. See yelp photos 22 and 25. Even yelper providing photo 25 recognized the coagulated blood leaking out of them as a sign these are previously frozen.

        I'll bet she didn't try newcomers like Shanghai No. 1 Seafood Village or Shanghailander (per Tony C).

        11 Replies
        1. re: Porthos
          TonyC Apr 10, 2013 12:32 AM

          I'll bet she didn't try newcomers like Shanghai No. 1 Seafood Village or Shanghailander
          No comment. Scribes need to make a living, whether it be via clicks or otherwise.

          Nan Xiang wasn't mentioned, yet the archaic term of 南京湯包 was. To that, I say: baike is an amazing tool: http://so.baike.com/s/doc/%E5%8D%97%E...

          If customers at 65 branches in 11 countries of DTFs aren't eating 小籠包, I'm unsure what exactly they're consuming.

          1. re: Porthos
            bulavinaka Apr 10, 2013 11:05 AM

            Mei Long Village had been on my no-fly list for a while because of repeated xlb incontinence issues. Dear wife insisted we go a month or two ago - she ordered two orders of xlb (forewarning her about the issue) and they arrived intact. Maybe just lucky?

            Agree with Shanghai No. 1 Seafood Village's xlb, but can't get past that Rocky Horror Picture Show version of a Wild West saloon decor.

            1. re: bulavinaka
              Porthos Apr 10, 2013 11:08 AM

              The question is, are you willing to gamble and double down at MLV or cash out your good fortune and head over to J&J for those very delicious and very consistent crab and pork ones next?

              1. re: Porthos
                bulavinaka Apr 10, 2013 12:45 PM

                That was one of my plays - driving into SGV for dinner at 1830 during a weekday is a huge ante up to begin with. She had her mind set on MLV. Her other choice was Shanghai No. 1 - the decor kills my appetite - it's just too out of context for me...

                1. re: bulavinaka
                  ipsedixit Apr 10, 2013 12:47 PM

                  This is so odd.

                  I have never had punctured XLB at MLV. And if I did I would just send them back.

                  1. re: ipsedixit
                    bulavinaka Apr 10, 2013 12:53 PM

                    This started to happen a few years back - I think three visits in a row. The final straw was when we brought one of my brothers-in-law who was visiting from Singapore - land of everything is perfect except the weather. He was not impressed with the xlb's condition. Everything else was enjoyable.

                    1. re: ipsedixit
                      Porthos Apr 10, 2013 12:58 PM

                      Not punctured but leaking juices from the top in a cooked blood volcanic mess and soaking the XLB from the outside. Again, yelp photos 22 and 25 are representative of what I was getting also.

                      1. re: Porthos
                        ipsedixit Apr 10, 2013 01:04 PM

                        So, did you send them back?

                        1. re: ipsedixit
                          Porthos Apr 10, 2013 01:36 PM

                          We've talked about this before. Nope. Now I just go to places where this doesn't happen and where they don't have to be sent back :)

                          1. re: Porthos
                            ipsedixit Apr 10, 2013 01:39 PM

                            I don't understand why not.

                            Wouldn't you send back a piece of sushi that was improperly plated?

                            1. re: ipsedixit
                              Porthos Apr 10, 2013 01:47 PM

                              What's the point of sending back sushi at Hide and asking them to make it the way Mori makes it? You could send it back all you want, it's not happening.

                              That's the way they do XLB.

                              If they could do it better, they would. But they can't. Never had a problem at J&J, SN1, Lao Dong, DTF with mushy XLB so I go to those.

            2. MonsieurKnowItAll Apr 9, 2013 02:57 PM

              I’m perturbed the article said what DTF serves is actually not "xiao lng bao". That would contradict what I’ve been telling a lot of white people for years. Can an authority please comment on this?

              38 Replies
              1. re: MonsieurKnowItAll
                Porthos Apr 9, 2013 03:17 PM

                Probably been getting that from ipse's comments here on CH ;-)

                It's XLB. Ask anyone in Taiwan or Shanghai. Not sure if anyone there makes the distinction she does.

                1. re: Porthos
                  ipsedixit Apr 9, 2013 03:30 PM

                  Are you talking shit behind my back again, P?

                  1. re: ipsedixit
                    Porthos Apr 9, 2013 04:28 PM

                    Naw. Just in plain sight! ;-) Just teasing ya.

                    Gotta wonder where she got that funny idea about DTF though if it wasn't from you...

                    1. re: Porthos
                      ipsedixit Apr 9, 2013 07:15 PM

                      I've never said DTF doesn't have XLB.

                      What DTF has are XLB for the people that metrosexuals consider too effete.

                    2. re: ipsedixit
                      Servorg Apr 9, 2013 05:24 PM

                      I found her choice for 8th best in the greater L.A. area to be rather ironic...(and amusing) ;-D>

                  2. re: MonsieurKnowItAll
                    blimpbinge Apr 9, 2013 05:41 PM

                    I asked a handful of my chinese/taiwanese co workers and none of them knew what 南京湯包 was

                    So unless they, and the shanghainese restaurants I went to in shanghai, are mistaken, these are xlb..

                    1. re: blimpbinge
                      Porthos Apr 9, 2013 05:54 PM

                      Might be some journalism ploy to increase blog hits:

                      1. Make lists. Everyone likes/hates lists.

                      2. Say something contrarian. Even better if it's in the guise of a little known factoid.

                      1. re: Porthos
                        Servorg Apr 9, 2013 06:07 PM

                        Alternative theory (conspiracists need not apply)

                        Say what you think. Let chips fall where they may.

                        1. re: Servorg
                          Porthos Apr 9, 2013 06:18 PM

                          Deep thoughts by Servorg :-D>

                          As we all know if you're going to attempt to "educate" someone else, it's best to have a reliable source and to double check your "facts".

                          1. re: Porthos
                            Servorg Apr 9, 2013 07:38 PM

                            Or you can just anoint yourself as an expert and blather on as if it matters...

                            1. re: Servorg
                              Porthos Apr 9, 2013 07:40 PM

                              Funny how everyone is an expert here isn't it? :-)

                              1. re: Porthos
                                ns1 Apr 9, 2013 07:43 PM

                                I can't tell if you guys like each other, hate each other, or somewhere in between.

                                1. re: Porthos
                                  Servorg Apr 9, 2013 07:52 PM

                                  It's only dangerous when you actually believe it...

                                  1. re: Servorg
                                    Porthos Apr 9, 2013 07:54 PM

                                    Or when you are in denial...

                                    1. re: Porthos
                                      Servorg Apr 9, 2013 07:55 PM

                                      I believe that means the exact same thing...

                                      1. re: Servorg
                                        Porthos Apr 9, 2013 08:10 PM


                                        Pot calling the kettle black really.

                                  2. re: Porthos
                                    raytamsgv Apr 10, 2013 09:04 AM

                                    I'm not an expert, but I play one on TV. :-)

                                    1. re: raytamsgv
                                      Servorg Apr 10, 2013 09:07 AM

                                      I stayed at a Holiday Inn Express last night...so I guess that means... ;-D>

                              2. re: Servorg
                                Porthos Jul 18, 2013 05:53 PM

                                Is it still conspiracy theory if you were right all along? ;-)

                                1. re: Porthos
                                  Servorg Jul 18, 2013 05:56 PM

                                  Does that arm ever get tired from all the patting? ;-D>

                                  1. re: Servorg
                                    Porthos Jul 18, 2013 05:59 PM

                                    Nope. Used to it by now. Back gets a bit sore though. ;-)

                                    1. re: Porthos
                                      Servorg Jul 18, 2013 06:07 PM

                                      Figured that... ;-D>

                            2. re: blimpbinge
                              ipsedixit Apr 9, 2013 07:20 PM

                              It should really be 狗不理包子 ... and the reference is wrong in the article anyway.

                              1. re: ipsedixit
                                J.L. Apr 9, 2013 09:21 PM

                                Just went to Tianjin to try the original 狗不理包子 - Really, really great stuff (which kinda proves my belief that the SGV does NOT have the best Chinese food in the world). But that is for a different thread...

                                1. re: J.L.
                                  ipsedixit Apr 9, 2013 09:26 PM

                                  It's dumb to write that, much mess believe it.

                                  SGV has really good Chinese food and probably the best in the U.S. but not in N America as a whole and certainly not in the world.

                                  1. re: J.L.
                                    blimpbinge Apr 9, 2013 09:44 PM

                                    The only people that think SGV's Chinese food is the best in the world are people that have never tried Chinese food anywhere else.. (see yelp reviews)

                                    1. re: blimpbinge
                                      Chandavkl Apr 9, 2013 10:57 PM

                                      Well, there's no accounting for diverse taste and there are some strange, stray tastes out there. I once wrote a simple article on how Chinese food in suburban Chinatowns (e.g., SGV) is better than the Chinese food in core Chinatowns (e.g., L.A. Chinatown) and got an argument on that point from somebody who disagreed.

                                      1. re: Chandavkl
                                        Porthos Apr 9, 2013 11:24 PM

                                        Did they provide any examples or where they just "going with their gut"?

                                        It's a no brainer for LA and NYC. Maybe SF is a wash if you combine outer Richmond with Chinatown vs Koi Palace, Milbrae, Milpitas, and Cupertino? That one at least is close.

                                        1. re: Porthos
                                          Chandavkl Apr 10, 2013 07:37 AM

                                          Chinese woman totally disagreed with my premise. She said how wonderful the Cantonese food was in the core Chinatowns she had eaten at all over the U.S. Different strokes.

                                          1. re: Chandavkl
                                            K K Apr 10, 2013 01:38 PM

                                            Maybe to the woman, cheap = good regardless of quality degradation, so if it is cheaper than surburban Chinatown, it won't matter to her. You've heard the Cantonese term Peng Leng Jeng....Peng = cheap, Leng = quality/beautiful, Jeng = correctness and in this case approval. And look, Peng comes first! :-o That says it all.

                              2. re: MonsieurKnowItAll
                                may14 Apr 9, 2013 09:57 PM

                                Technically....."XLB" (xiao long bao) literally translates to "little dragon dumpling" and usually refers to a small bun with meat filling that does NOT contain soup. The bun is usually made with a flour containing yeast and is thus fluffier and thicker. It's fluffy, porous quality also makes it unable to hold soup properly.

                                "Xiao Long TANG bao" (little dragon SOUP dumpling) or just "tang bao" (soup dumpling) on the other hand, is made using a dough that does NOT contain yeast and therefore can be quite thin and delicate, while still having the ability to hold in soup. The soup is a result of incorporating a gelatinous broth that is jello-like when cold, into the meat filling.

                                But people just say XLB and refer to the kind with soup all the time.

                                Hope this helps! =)

                                1. re: may14
                                  Porthos Apr 9, 2013 10:07 PM

                                  Actually, I think in this case "long" does not refer to dragon but to the bamboo basket steamers that they are steamed in:


                                  1. re: Porthos
                                    ipsedixit Apr 9, 2013 10:12 PM

                                    It's the same character so I could see how someone would be confused.

                                    1. re: ipsedixit
                                      may14 Apr 9, 2013 10:27 PM

                                      Yeah you are so right. The characters sound the same but look slightly different 籠 (steamer) vs 龍 (dragon). sorry for the false info!

                                  2. re: may14
                                    J.L. Apr 9, 2013 11:13 PM

                                    Spoken Mandarin can be a tad confusing to non-speakers - Case in point:
                                    Tang (1st tone) = soup
                                    Tang (2nd tone) = candy
                                    Tang (3rd tone) = to lie down
                                    Tang (4th tone) = hot

                                    Although to further drive home the lesson, my favorite of all time is still the poem entitled:

                                    《施氏食獅史》 (Lion-Eating Poet in the Stone Den)


                                    1. re: J.L.
                                      K K Apr 10, 2013 01:40 PM

                                      That poem is so Gangnam Style (or should I say Harlem Shake) awesome.

                                      1. re: K K
                                        J.L. Apr 11, 2013 02:07 AM


                                    2. re: may14
                                      blimpbinge Apr 9, 2013 11:27 PM

                                      that distinction isn't always made

                                  3. j
                                    josephnl Apr 9, 2013 06:54 PM

                                    For those of us who are less sophisticated, please use language that we can all understand. Are you talking about what we who are less knowledgeable about Chinese cuisine might know as "soup dumplings"?

                                    7 Replies
                                    1. re: josephnl
                                      ns1 Apr 9, 2013 07:02 PM


                                      1. re: josephnl
                                        Chandavkl Apr 9, 2013 07:04 PM

                                        Soup dumpling is an east coast term seldom used in California, except by people who used to live in New York.

                                        1. re: Chandavkl
                                          josephnl Apr 9, 2013 09:03 PM

                                          Sorry, but not being especially familiar with Chinese cuisine i would have not had a clue what you were all talking about had I not just read an article in the latest Food & Wine magazine entitled "DIY Soup Dumplings"! Not once did the 3 page article refer to them as xlb...so perhaps that is indeed a west coast abreviation.

                                          Is there anywhere in OC where I might sample good xlb/soup dumplings?

                                          1. re: josephnl
                                            Chandavkl Apr 9, 2013 09:10 PM

                                            Yes, I never heard the term "soup dumpling" before I visited New York. My guess is that the term soup dumpling isn't used much out here because, at least to purists, XLB are not dumplings. (See prior food fights on the LA board on this subject.) On the other hand, in New York, soup dumplings had garnered a good following outside of the Chinese community, so having crossed over, the "dumpling" term was used more liberally.

                                            1. re: Chandavkl
                                              ipsedixit Apr 9, 2013 09:12 PM

                                              My guess is that the term soup dumpling isn't used much out here because, at least to purists, XLB are not dumplings.


                                              Nor are they "soup".

                                              Maybe in this case two wrongs do make a right.

                                            2. re: josephnl
                                              Porthos Apr 9, 2013 09:22 PM

                                              Is there anywhere in OC where I might sample good xlb/soup dumplings?
                                              My current favorite is at Lao Dong Beef Noodles in the plaza on Jeffery and Walnut in Irvine. As good as any version up in the SGV if not better than most.

                                              They have a light clear beef noodle soup with brisket which I usually get in addition to an order of pork XLB. They have a beef XLB which I have not yet tried. The steamed shau mai are also very good. The standard/traditional version is pork.

                                              Since it is your first time, you have to delicately pick up the XLB by the top, put it in your spoon, nibble away the top, suck a little bit of the juice, then consume the rest in 1 bite. Once they cool down I just pop the entire XLB in my mouth. But that's because I'm a glutton.

                                              Once you get the hang of picking them up without popping them, try dipping them in black vinegar and topping with a few slivers of ginger that they provide before placing in the spoon and consuming as previously described. The black vinegar are in containers sitting on the table (looks like soy sauce). If your chopstick skills are very good you can try dipping them into the vinegar ginger mix from the get go but this increases the chance of the thin skin breaking and you losing all the delicious juice.

                                              Looking forward to your report! :)

                                            3. re: Chandavkl
                                              lapizzamaven Jul 18, 2013 07:47 PM

                                              great comment, Chandavkl

                                          2. ipsedixit Apr 10, 2013 12:01 PM

                                            I herby nominate this thread for the Thread Drift Hall of Fame.

                                            27 Replies
                                            1. re: ipsedixit
                                              Servorg Apr 10, 2013 12:24 PM

                                              Too partially atone for my massive contributions to the "Tokyo Drift" of this thread I'll just ask about Clarissa's CV when it comes to assessing XLB. Is she the "real deal" and if she is (certainly looks like she has both the breadth and depth of eating experience so that the expert brigade can't dismiss her out of hand for being "untutored" in the way of the bao) then my original pointing out of her selection of ROC as deserving a place on this list comes down to Porthos' guesstimate that she is just trying to stir the pot against my guess that she is writing what she thinks/believes and doesn't get caught up in the SGV bias thing. So, which is it?

                                              1. re: Servorg
                                                ipsedixit Apr 10, 2013 12:28 PM

                                                No list is ever generated without an eye towards piquing interest and/or discussion. In some ways, it is the very reason people make lists.

                                                That's not to say she doesn't know what she's talking about, nor is it to say that she does.

                                                1. re: ipsedixit
                                                  Servorg Apr 10, 2013 12:31 PM

                                                  "That's not to say she doesn't know what she's talking about, nor is it to say that she does."

                                                  Talk about keeping it "chow-centric"...worst waffling ever! ;-D>

                                                  1. re: Servorg
                                                    ipsedixit Apr 10, 2013 12:38 PM

                                                    No, not waffling.

                                                    I just don't care enough to try and figure whether Clarissa is or is not qualified.

                                                  2. re: ipsedixit
                                                    Chandavkl Apr 10, 2013 12:33 PM

                                                    Best example was Clarissa's Top 50 Chinese restaurants in the US for CNN. I doubt if she even believed her own list, but without the geographic diversity it never would have been published.

                                                    1. re: Chandavkl
                                                      K K Apr 10, 2013 01:26 PM

                                                      Re-reading the old thread I started


                                                      it is entirely possible that similarly to Shen Jian Bao, the insides were never meant to be stuffed with soup or gush out like a Peter North explosion, but just oozing with natural juices from the pork filling. The addition of aspic/gelatinzed broth (in both XLB and SJB) must have come at a much later date, of evolving the receipe. Now as to what they were called, that's debatable, because you can have a similar product across China and it is named something else in different regions or restaurants. Xiaolong Mantou was one nomenclature, but Nanjing or Xi'an might call it guan tang bao (a bao stuffed with soup). Tang bao might be the giant bao that you drink with a boba milk tea straw, or it's just the NY "soup dumpling" term which refers to Joe's Shanghai.

                                                      All I can say is that those who really know their Shen Jian Bao, ie the old timers who live(d) in Shanghai, will likely argue that Yang's is not authentic or traditional, but yet it is now a golden standard that the young ones reflect and the object of affection of food tourists. The equivalent of the word authentic to Shanghainese (or Chinese) would be 正宗, though translates more into orthodox, but nonetheless has very specific meaning to SJB (ie the old timer Shanghainese)and probably to XLB as well. As food evolves, only those purists will truly seek out knowledge of what it used to be, and those outside the know won't give two smells and be happy with what the media and top 10 lists tell them.

                                                      1. re: K K
                                                        scoopG Apr 10, 2013 03:31 PM

                                                        Good point KK about the 灌湯包 - guàn tāng bāo. The version found in Henan is supposed to ooze from the juices of the filling only.

                                                        1. re: K K
                                                          J.L. Apr 10, 2013 06:34 PM

                                                          I wasn't familiar with this name (Peter North).

                                                          I now so, so regret looking up 'Peter North' on the workplace computer. (Luckily, I'm the boss.)

                                                          1. re: J.L.
                                                            granadafan Apr 10, 2013 07:53 PM

                                                            Hahahaha. I laughed at the Peter North explosion reference. Don't judge me.

                                                    2. re: Servorg
                                                      Porthos Apr 10, 2013 12:54 PM

                                                      We'll never know if she was intentionally trying to stir the pot. Especially with that bit of FYI regarding DTF dumplings. A bit of FYI that no one has heard of or supported yet.

                                                      The list doesn't include some newcomers which are putting out better versions than the older more established ones. Some of the older ones are just bad even by yelper standards.

                                                      For example, thi's top 10 ramen places in LA was very informative since it didn't regurgitate the usual suspects and deliberately omitted the ones past their prime. The list had many new places that just opened and that I have never heard of. It shows that thi dug a bit deeper and did his homework and field research. It was useful.

                                                      In contrast, this is a usual suspects list that really didn't show much effort or chow sleuthing.

                                                      1. re: Porthos
                                                        Chandavkl Apr 10, 2013 01:17 PM

                                                        Actually it's a pretty good mix of new and old places. Indeed, #2 and #3 are new restaurants. Of course with the way restaurants turn over, anything that's been around for more than a year probably seems old.

                                                        1. re: Porthos
                                                          zruilong Apr 10, 2013 02:41 PM

                                                          I had never heard that tidbit about the xlb as well. Perhaps she didn't either and she just plagiarized..,or at least did not cite her source:
                                                          travel.cnn.com/shanghai/eat/shanghais-best-xiaolongbao-039902 (in the Fu Chun section)

                                                          1. re: Porthos
                                                            ClarissaW Apr 10, 2013 09:09 PM

                                                            Actually, I got the whole XLB technicality tidbit during my stay in Shanghai. They get really specific with their baos in the Jiangsu province-- down to how many you are served.

                                                            1. re: ClarissaW
                                                              Porthos Apr 10, 2013 09:15 PM

                                                              Thanks for clearing that up.

                                                              Which XLB shops in Shanghai made this distinction if you don't mind me asking? I think DTF Shanghai still says XLB on their menu right?

                                                              1. re: Porthos
                                                                ClarissaW Apr 10, 2013 09:21 PM

                                                                De Xing Guan (see the cover photo of the LA Weekly article). The skin is thicker.

                                                                But again, technicality isn't even a big deal. DTF XLBs have become the international standard. It's just a interesting tidbit from a historical point of view I'd thought I'd throw in there.

                                                                1. re: ClarissaW
                                                                  Porthos Apr 10, 2013 10:15 PM

                                                                  I think what you're trying to say, and you did say it, is that the more recent thin skinned tang bao and for that matter, the monster guan tang bao are subsets of the traditional, thicker skinned XLB. However, they would both still be classified as a type of XLB. It's not like they are 3 totally different food items. They all fall under the broad category of XLB.

                                                                  Thus the protests with regards to the statement "...the Taiwanese chain isn't serving a XLB at all." They are, just a specialized subset of XLB.

                                                                  FWIW, when I was in Shanghai, I was told only to drink the soup from the guan tang bao. You don't actually eat any of the filling or the wrapper. I'm talking about the single monster sized ones with a straw in them.

                                                                  Hope you get to try the versions at Shanghai No 1 Seafood Village, Shanghailander, and Lao Dong Beef Noodles when you get the chance. I have no doubt the MLV ones would not make the list if you did. :-)

                                                                  1. re: Porthos
                                                                    Chandavkl Apr 10, 2013 10:32 PM

                                                                    I know people who rank MLV #1, way ahead of DTF. Obviously a matter of personal choice, over which as they say, reasonable persons may differ.

                                                                    1. re: Chandavkl
                                                                      Porthos Apr 10, 2013 10:57 PM

                                                                      I know people who rank MLV #1, way ahead of DTF.
                                                                      Me too. Ipse. :-)

                                                                    2. re: Porthos
                                                                      blimpbinge Apr 10, 2013 10:46 PM

                                                                      "They are, just a specialized subset of XLB."

                                                                      Or they could be what XLB have evolved into today

                                                                      1. re: blimpbinge
                                                                        Porthos Apr 10, 2013 10:59 PM

                                                                        But the thicker version with less soup still exists as well as thin versions larger than the DTF version and with way more soup.

                                                                      2. re: Porthos
                                                                        Porthos Apr 11, 2013 12:44 AM

                                                                        Here is the Bourdain Shanghai Youtube link where he is at Nanxiang Mantou (felt like a horrible tourist trap when I visited).

                                                                        Part about guan tang bao and not actually eating it starts at 6:10.


                                                                  2. re: ClarissaW
                                                                    blimpbinge Apr 10, 2013 09:23 PM

                                                                    which place(s) went through the history of and differences between them with you?

                                                                    will check it out during my next trip

                                                                    1. re: blimpbinge
                                                                      ClarissaW Apr 10, 2013 09:31 PM

                                                                      (response above)

                                                                      Here's the listing: http://travel.cnn.com/shanghai/eat/de...

                                                                      1. re: ClarissaW
                                                                        blimpbinge Apr 10, 2013 09:31 PM

                                                                        Thank you miss!

                                                                        I think i posted it the same time you replied :x

                                                                2. re: Servorg
                                                                  linus Apr 10, 2013 02:30 PM

                                                                  seriously? we're requiring cvs now?

                                                                  jeepers, man, it's just chinese food. you ain't auditioning someone to take out your appendix.

                                                                  1. re: linus
                                                                    Porthos Apr 10, 2013 02:35 PM

                                                                    Like I said.

                                                                    Pot calling the kettle black that one.

                                                                    1. re: linus
                                                                      J.L. Apr 10, 2013 06:36 PM

                                                                      Actually an appendectomy ain't that hard. How to cook it afterwards, now that's opening a can of vermiform organs.

                                                                Show Hidden Posts