NYC restaurant offers rare giant soups as big as your face

Wow, she bao!

A Chinese dining in the Tribeca is giving something new yorkers to talk A-BaO-T With a very coveted dish that requires a large dish: a giant soup that falls to the size of your face.

Above the palace, which opened at the end of 2024 after a multimillion dollar renovation, has presented Shanghainese tang baoDumplings that weigh a 6 ounce whip and extend 5 inches in diameter.

The restaurant claims to be the only one in Manhattan and SH.BA to sell the volatile XL pockets of the pork, crab and pork soup at $ 15.

“Very very much, very popular in China, but I discovered that there is no restaurant that sells it here,” the post director of restaurant Nick Yang told The post. “We wanted to offer it as a promotion for the Lunar New Year.”

Tang Bao is similar to a traditional soup dumpling, Xiao Long BaoFound in most shops with faint amounts across the globe, but Jumbo size. Made made by wrapping a filling of the meat and gelatinized soup in a soft, thin and evaporated dough, but with a larger dough size, a larger slice of pork and more crab paste.

By comparison, it is over six times the weight of a typical Xiao Long-Extremely 21 grams Bao (or approximately 0.74 ounces)-and almost double the size of the 3.5-inch average dumppling.

Dumplings soup are an icon of Chinese eateries in Manhattan. Din Tai Fung in Midtown, famous for Xiao Long Bao, is one of the most difficult reserves to take-and no walks are allowed. The 425 -seat chain restaurant from Taiwan opened in New York last July, and their soup dumplings are smaller and stronger than Tang Bao.

And the long food critic Steve Cuozzo wrote that the newly opened blue blossom in the midtown outdoes din tai fung in dumplings – both in quality and size – calling them “the best collectively of every place” he has been .

So, while dumplling wars are heated to NYC, above the palace, poisoned by chef Xueliang Yu, she is looking forward to affirming dough-Minance with their excessive pork offers, Hot pockets of shrimp and vegetables.

Food – which takes its name and inspiration from the Epang Palace to Xi’an, China, an architectural miracle that symbolizes imperial power during the Qin dynasty – has become a hot food place, making rounds on social media for great dumpling, , With clients say they will “come back for more”.

“We never thought it would be popular,” Yang admitted.

After Tang Bao was added to the menu, the restaurant ordered enough ingredients to do about 10 or 20 a day.

But it was not long before the giant soup dumplings began to sell – sometimes within just one hour of service. And dumplings themselves take almost an hour to do, Yang said, factoring in preparation and steam time.

They have sold over 100 in total since the item was introduced on January 22, just over two weeks ago.

Yang said Dumppling enthusiasts have appeared in the exact minute of the palace opens for lunch and dinner – respectively 12 afternoon and 5 afternoon – as well as calling on the reservation line to predetermine the dish and make sure it is available before you go above at the restaurant.

He added that their central kitchen is “crazy” trying to continue with the request – claiming that a last customer ordered six tang Bao immediately.

But Yang explained that a dumppling can be divided among two couples or four people who usually shrink with a straw. In Shanghai, it is traditionally a romantic dish separated by a “hit” couple – so it will be the main center of the restaurant for Valentine’s Day as well.

Although Tang Bao was originally planned to be only a New Year’s lunar special, due to the high demand, will serve for the palace for giant Dumpling until March.

On the palace, 317 Greenwich St. (on Reade Street), https://www.uponThepalace.com/