Tai Kang Crab Roe Soup Dumplings

Tai Kang Crab Roe Soup Dumplings

　　Tai Kang Crab Roe Soup Dumpling Restaurant only serves eight main dishes, with buns making up half of the menu — and the crab roe soup dumplings take the lead. At 72 yuan for six, the price seems a bit steep at first glance. I quickly asked the server how big one dumpling was, and she gestured with both hands to the size of a bowl’s opening. Seeing that, I decided to go for one. Before the dumplings arrived, the porcelain was already laid out, even placed on a silver pedestal plate — these dumplings must be quite the delicacy. When the dumplings came out, the server brought them to the table, and with a gloved hand, lifted one from the steamer. Before the soup inside could even jiggle, the whole dumpling “plopped” onto the plate. Thanks to the translucent skin, you could see the broth slosh around a bit before settling down.

Taking a closer look at the dumpling, it was plump and round, delicate enough to burst at a touch. It’s said that this dumpling shop has hired a master chef from Jingjiang, Jiangsu, specializing in crab roe soup dumplings. The filling is made from carefully selected Yangcheng Lake hairy crabs, fresh pork skin, and old hen stock. Unable to wait any longer, I took a small bite — but the broth gushed out in a rich, continuous flow. If you’re not careful, it will spill uncontrollably, leaving you no choice but to drink it from the plate. The soup is clear yet rich, thick but not greasy. After just a few sips, you’ll feel a warm glow spread through your body, truly uplifting. Once the soup is gone, gently peel back the skin to reveal whole pieces of crab roe and crab meat.