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@DavidPD,

I know exactly what you are describing as tiny baozi. To get XLB as you know it in the US, you have to order xiao long tang bao, or just tang bao (soup buns/dumplings). Basically, XLTB is a subset of XLB - buns steamed on small strays. Often times, without the "tang" for specification, the default XLB is without the soup. Even in Shanghai, only Ding Tai Fung refers for their XLTB as XLB, all the local shops call it TB or XLTB.

Tia Pol!

@vegetarianfoodie, you should find rice cakes on the menu at every Shanghainese restaurant in New York (Joe Shanghai, Evergreen, Shanghai Gourmet etc). It's a Shanghai specialty so restaurants featuring other Chinese regional cuisines seldom carry it, much like not every "American" restaurant carries collard greens on their menus.

Any of Kosta Browne's Pinot Noirs

Big Bob's at the Big Apple BBQ. Would love to go to the real place though!

There is a tiny storefront called Jess's bakery on 23rd btw 2nd and 3rd that serves okay congee all day. their baked goods are much better.

Having spent over a dozen years in China, I never thought i'd find such good Chinese food in Guyana, but i did. It is practically haute cuisine there.

A slightly savory manchego cookie with quince filling;
Burnt sugar cookie with fig filling

Dinosaur, loved it in Rochester, love it now in Harlem.

Shrimp with sugar snap peas, or on vegetarian day (Tuesdays in our house), sauteed mixed wild mushrooms over any starch.

chocolate panna cotta - just right texture to compliment the rich chocolate taste!

Cook's Illustrated's Roasted Sweet Potatoes, but i would add some thyme or rosemary to really flavor up the sweet potatoes.