Tang Ji Bao Dian

As a bao-​fanatic, the skin of the bao must be satisfactory before I proceed to finish the whole bao. If the skin is dry or hard, the usual scenario ends with the bao being skinned and discarded, with only its innards consumed. The skin of each and every bun here is hand-​made, and that results in a much softer than usual skin which is edible! The red bean bun ($ 0.80) is a personal favourite, but the usual practice of squeezing out half of the paste remains, as it is too sweet to stomach all at once. The chicken in the bun is not too dry and reasonably filling, but the big pao with pork (1.30) is really oily and the juice drips out when the first bite is taken. Best eaten as a snack in-​between meals. Opening hours: