I never realized until today that xiaolongbao had different regional variations in China. This morning in Beijing, I stumbled across a random shop serving Hangzhou-style xiaolongbao, which has thicker chasiuobao-like skin with a small ball of meat inside. This shop made it easy to eat with its potent chili oil and big tubs of picked veggies for one to grab on the side. I washed it down with a bowl of unseasoned soybean milk and walked away happy. That entire meal above was only 14 RMB (US$2), by the way.
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