Hu-Chiang Dumpling House (Hu Jiang Tang Bao) #1+#2 - 2006.04.29 -- *****

This was the first time in a long, long time where I've been to the same establishment two days in a row. In the ever-expanding search for Xiao Long Bao (to satiate both me and Amnon who's become nothing less than an addict) and authentic shanghainese food, I uncovered this "new" joint in some blogs, notably Wes's (www.killerrobot.com/wes/eats.html). We took a (actually quite good) cup of vanilla latte at the nearby Stevilbucks and strolled the Cupertino Village shops while waiting for a table.

The name of the place means Shanghai Zhejiang (province around Shanghai) Soup Buns. So it is with high expectation I ordered the house Xiao Long Bao. And they did not disappoint. The super-thin skins beheld a pouch of full-bodied soup so lively and meaty, just a touch on the verge of greasy. Apart from the slightly thin mouth-feel of the meat filling, the whole thing was very very authentic. At 8 to the basket, they were a good deal as well. Comparing to the other Cupertino place, Shanghai Classic, these were a heavier version of the real deal, but perhaps for a person not accustomed to the original XLB's, it's a toss up between the two.

Beyond the Bao, HJTB exceled in the normal foods as well. A very innovative Green Onion Beef roll inspired by Peking duck featured tender tasty braised beef shank wrapped in a toasted crispy green onion pancake, dipped in the same sweet Hoisin sauce. It was just as yummy the second night when I went back. Other good dishes: Shanghinese vegetable rice, could be a meal just by itself; a sloshy but silky tofu skin cooked with soy beans; the Red Oil Fried Hand (wontons in sechuan hot sauce) had a lot of authentic flavors from sechuna; a tossed salad of dried bean curd and herbs in sesame oil satisfied both Amnon and me.

That's not to say everything was up to par. The "Dong Puo Rou" was a gross disappointment, only because I had so much expectation riding on it, after tasting the original in Hang Zhou that can be described as nothing less than the most delicious piece of meat, ever. The chive-shrimp dumpling at lunch was no match to the cantonese counterparts we can get at the better dimsum houses, nor were the deep fried Man Tou or the milk pudding recommendable dishes, and the rice wine with sticky rice balls was just passable.

But with its better than average service, a nostalgic retro feel in the dining hall, and some very promising Shanghai fares, I'm sure I'll be back more times. $38 for two at brunch, $76 for four at dinner.