The Hutong NYC

I had the carnivore tonight and it just reminded of sweet sweet home in china. The pork was succulently placed in the bun and mad juicy. I’m still super eager to try the vegetarian bun because unlike my usual meat eating ways, I actually love vegetarian Bao zi more. Order from this place you will not be disappointed

I had these buns and felt like I was back on the streets of Beijing eating straight from the push carts. The Hutong’s buns were just so juicy and flavor infused, and there’s something so wonderful about biting into a bun and tasting authentic, home-​cooked food that is made from scratch!
What’s also awesome about these buns is that the filling-​to-​bun ratio is pretty high. Love it when the meat and vegetables inside are about to come bursting out! The buns were just thick enough to make sure the delicious stuffings won’t puncture through the dough. Especially for The Carnivore bun, you could see the darker coloring of the pork-​based filling seeping through.
At first The Omnivore was my favorite because the daikon and carrot crunch gave these delectable buns a texture-​filled oomph. It helped that the tanginess of the daikon gave this an added twist. However, the more I tried The Carnivore, the more I liked the oily, juicy composition of the pork mix. Why not indulge in fatty unhealthiness? I love how the cooked pork releases oily juices that infuse the dough with flavor!
Anyway, all of these buns are pretty good. The Hutong should totally make dessert buns with black sesame!