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XLB and SJB at Shanghai Dumpling in Cupertino

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mr_darcy Nov 9, 2013 12:07 AM

This place opened a year ago, but I couldn't find any mention of it here on CH.

If you're into XLB or SJB, I would urge you to try them at Shanghai Dumpling in Cupertino (at the intersection of Bollinger and Blaney, where the new location of QQ Noodle is).

Both are perhaps the best in the SF Bay Area, to my personal taste at least. The skin is just right and both are oh so juicy.

If you go, you might notice that 50-75% of the tables have a giant wood-trimmed metal bowl with a ton of rice in them. Those come with delicious fried pork ribs, which have all been eaten already (and the rice has bacon mixed into it). Also highly recommended!

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  1. Melanie Wong RE: mr_darcy Nov 12, 2013 01:40 PM

    Do the sheng jian bao (SJB, 生煎包) have a dark crust on the bottom?

    10895 S Blaney Ave
    Cupertino, CA 95014
    (408) 777-8786
    https://plus.google.com/1024138314916...

    9 Replies
    1. re: Melanie Wong
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      mr_darcy RE: Melanie Wong Nov 15, 2013 04:00 PM

      I suppose it's debatable whether it's considered the top or bottom of the SJB, but there is a nice crust on it... not super dark, but present. There's a picture on another popular restaurant review site ;)

      1. re: mr_darcy
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        hyperbowler RE: mr_darcy Nov 15, 2013 05:12 PM

        Heh. Regardless of how they're brought to the table, I think people usually refer to the pleated/sealed side as the top. Pictures from a "another popular restaurant review site" indicate they're have a light brown crust on the top.

        Its proximity to QQ Noodle is a nice plus!

        1. re: hyperbowler
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          mr_darcy RE: hyperbowler Nov 16, 2013 11:10 PM

          Yea, I'm with you on calling the pleated side the top!

          In addition to QQ Noodle, I think there's a Beijing roast duck restaurant that is preparing to open next door as well!

          1. re: mr_darcy
            Melanie Wong RE: mr_darcy Jan 15, 2014 05:03 PM

            Drove by today on the way to Kee Wah and didn't spot anything that looked like a restaurant in progress. Where is it situated?

            1. re: Melanie Wong
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              mr_darcy RE: Melanie Wong Jan 17, 2014 05:33 PM

              It's to the right of QQ Noodle... last time I saw it was a couple weeks ago (didn't look like much progress had been made unfortunately). I think the signs still have the old business but there is Chinese writing on paper posted in the windows that indicates it will be a roast duck restaurant.

              1. re: mr_darcy
                Melanie Wong RE: mr_darcy Jan 17, 2014 08:49 PM

                Thanks, I saw HS 2 or whatever that after school program is named. Please keep us posted about this . . . can you tell I'm excited?

                1. re: Melanie Wong
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                  mr_darcy RE: Melanie Wong Jan 20, 2014 02:59 PM

                  Haha, so am I!

                  1. re: mr_darcy
                    Melanie Wong RE: mr_darcy May 9, 2014 06:58 PM

                    And it's open!

                    Beijing Duck House
                    chowhound.chow.com/topics/975169

        2. re: mr_darcy
          Peter Yee RE: mr_darcy Feb 1, 2014 11:33 PM

          Went there a couple of nights ago. The SJB had a very lightly browned crust on them. Nothing like the dark brown crust I got from street vendors or an awesome place near the World Expo in Shanghai, but acceptable. They're larger than the ones I got in Shanghai.

      2. stravaigint RE: mr_darcy Jan 16, 2014 07:37 AM

        "This place opened a year ago"

        Actually the Shanghai Dumpling family has been around for years, but they used to operate out of the little plaza on S DeAnza and Prospect (near the Peet's C&T). They sold that place - it's now "Taiwan Taste" - and moved into the bigger space here.

        Another favorite is the rice cake (chao nian gao). It won't knock your socks off, but it's suitably chewy, and we can't seem to go in without ordering it.

        1 Reply
        1. re: stravaigint
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          mr_darcy RE: stravaigint Jan 17, 2014 05:33 PM

          Ah, good to know!

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          hyperbowler RE: mr_darcy Jun 13, 2014 09:32 PM

          The Sheng jian bao are excellent.

          They are brown to light black on the fried pleated side, and drizzled with black and white sesame seeds on the rounded area. The pleats are pressed into the center of the mass, leaving a big tuft for the meatball to sit on. This is a similar to how they make them at Bamboo Garden.

          The first one I ate had enough juices inside to spill out--- see photographic evidence. Either because it was absorbed over time, or they just didn't have any, only one other SJB has loose soup. But none of that matters--- the dough was flavored with pork juices throughout, was crunchy, and had a slightly bacony taste. Even the tuft was delicious. There was enough empty space for the meatball to bounce around inside the SJB, but the meatballs were packed with flavor and not overworked. Lots of oil must be used to cook these, but they don't come across as greasy.

          Somewhere, probably on Chowhound, I read about how SJB rapidly changed from pan fried juicy buns to the item served at Yang's Fry dumpling in Shanghai, each of which holds 2 spoonfuls of soup, twice as much as your soupiest xiao long bao. The dough at Shanghai Dumpling is fluffier than Yang's Fry, and of course has minimal soup, but it's what I imagine the historical antecedent might have tasted like.

          The server was a bit dismissive when I told him these were the best SJB I've had in the US--- he said the XLB are filled with lots of soup and are where they really excel!

          And to satisfy all your dumpling and noodle needs, Shanghai dumpling, QQ noodle, and Beijing duck are in the same strip mall.

           
           
           
          1. PolarBear RE: mr_darcy Jun 14, 2014 06:53 AM

            What kind of wait might we expect around lunch time on a Saturday?

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              hyperbowler RE: mr_darcy Jun 19, 2014 05:03 PM

              mr_darcy, you speak the truth about the XLB!

              Consistency is the real test, but my one visit was unlike anything I've had in the Bay Area. These could be described as Nanjing tangbao ( http://chowhound.chow.com/topics/9238... ), and could appease NY'ers in search of the elusive "soup dumpling."

              The Xiao Long Bao are listed on the menu under "Dim Sum" as "steamed pork soup dumpling." They have translucent skin, a tiny hole on the top, and are flooded with soup (that's all visible in the photos). All six XLB had a pliable enough skin to sag from the weight of the soup. Each one retained its liquid and the size of the slurp hole never got big enough to give birth to a meatball.

              XLB in the Bay Area tend to have soup with a clean flavor, and vary mostly in their intensity. Shanghai Dumpling's were different. Their soup has the same bacony flavor that's in the SJB. There's a tremendous amount of body. These might not be to everyone's taste, but I liked it.

              The XLB house a lot of soup. The two I photographed overflowed the spoon and still had soup to spare within the dumpling. Aside from the hole I bit into it, the hole on the top was a convenient portal for pouring in vinegar.

              These are somewhere in between the XLB at Din Tai Fung and Shanghai Dumpling Shop on a good day. If my memory is accurate, DTF's in Shanghai are smaller than these and don't have a hole on the top. The tiny hole at the top and large size make them similar in style to XLB at Shanghai Dumpling Shop in Millbrae http://chowhound.chow.com/topics/8673... , only with a thinner and better folded skin, a smaller meatball, and without a funky tasting soup. That's on a good day at SDS--- on a visit last month, the XLB had big tall meatballs, but they and other items ranged from mediocre to refrigerator-taste gross.

              I was at Shanghai Dumpling when it was pretty empty, so I hope these are as good on the next occasion I trek to Cupertino.

              Bonus 1: the black vinegar and thin slivered ginger were brought several minutes before the XLB.

              Bonus 2: They make the XLB in a glass walled booth near the reception area, so you can watch them in action. A man was rolling out dough, while a woman stuffed them. If you want to watch them make the dumplings, please smile and/or wave to avoid seeming creepy.

               
               
               
               
              3 Replies
              1. re: hyperbowler
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                FattyDumplin RE: hyperbowler Jun 20, 2014 01:43 PM

                how do you compare these to bamboo garden in MV? i think i like the BG ones better, but for the reason you seem to like the Shanghai Dumpling version, which is much richer and as you say "bacon-y".

                1. re: FattyDumplin
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                  hyperbowler RE: FattyDumplin Jun 20, 2014 05:31 PM

                  I haven't had the XLB at Bamboo Garden, but need to return based on all the good reviews (I had such a good impression of them the first time I was there, I've been nervous to return :-)

                  Yeah, I wish I knew what contributed the "bacon-y" flavor.

                  1. re: hyperbowler
                    Tripeler RE: hyperbowler Jun 20, 2014 07:09 PM

                    Could be tiny bits of lean cured Chinese pork. I get a lot of bacon flavour from that if it is cut fine enough.

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