Guan tang bao, a unique style of soup dumplings from Kaifeng, are featured prominently at Good Alley in Rosemead. The menu showcases four variations, predominantly with pork filling, and one standout chicken dumpling. The dumplings exhibit a slightly thicker dough compared to the more common xiao long bao, with a concentrated inner soup. The restaurant, which opened in September by owners David Shao and Peter Pang, also serves a variety of dishes and drinks, making it a popular gathering spot for diverse culinary experiences.
Using a pair of black chopsticks, I lift a chicken dumpling out of its steamer basket, perch it on a wide spoon and tear a small puncture in its side.
The Kaifeng style calls for a slightly thicker dough than the more common xiao long bao inspired by Shanghainese traditions, though these bundles are plenty supple.
Guan tang bao have been the word-of-mouth lure since owners David Shao and Peter Pang opened Good Alley in September.
In a single bite, the wrapper's rumpled folds give way to a yielding ball of ground chicken in its center.
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