lifestyle
Din Tai Fung Chef Teaches "Correct" Way To Eat Xiao Long Bao So It Doesn't Squirt All Over
We've been doing it wrong this whole time. :O
By Tamara Jayne
Cover image via
Masterchef Australia/Facebook
![Image from Time Out London/China Daily]()
Image via Time Out London/China Daily
![Image from Masterchef Australia/Facebook]()
Image via Masterchef Australia/Facebook
![Image from Masterchef Australia/Facebook]()
Image via Masterchef Australia/Facebook
![Image from Masterchef Australia/Facebook]()
Image via Masterchef Australia/Facebook
![Image from Masterchef Australia/Facebook]()
Image via Masterchef Australia/Facebook
It's a skill to pick up xiao long bao or soup dumplings with chopsticks and eat them without the soup exploding everywhere
Most times we'll either end up squirting the precious broth all over the table or stuffing the piping hot dumpling into our mouths before it spills, which results in us burning our tongues or throats instead.
Appearing on Masterchef Australia, Din Tai Fung's chef Edward Yulianto suggested the "right" way to gracefully eat those fragile sacks of porky goodness packed with hot broth... without burning our tongues.
1. Pick up the xiao long bao with a pair of chopsticks, dip it into the soy and vinegar, and then place it in your spoon
2. Carefully pierce a small hole into the side of the dumpling with your chopstick allowing some of the soup to escape into your spoon
3. Slurp up some of the soup, take a little bit of ginger from the soy sauce and place it on top – before eating the whole dumpling!
Netizens have been left in awe after watching the video, which has since been shared over 4,100 times on Facebook
