Tuesday, April 5, 2016

T2014 Xian Lao Man

We love to eat dumplings (餃子 Jiao Zi) so when we were in Taipei, we went to eat dinner at 餡老滿 (Xian Lao Man). Xian means the fillings. Man means full so Xian Lao Man means stuffed full with fillings.

Xian Lao Man started in Beijing serving Beijing Jiao Zi and now has a few outlets in Taiwan. Apart from dumplings, they also serve other type of Beijing food. I wish they would open a few outlets here too.

Tomato and Eggs Jiao Zi

Look at the thick skin - I like!

Pork and Chives Jiao Zi

Lots of chives

Beef with Green Pepper Jiao Zi

Compact beef fillings. The green peppers here are green chilies so it is a bit spicy.

Lamb with Green Pepper Jiao Zi

Compact lamb fillings but taste almost the same as the beef

Can you read Chinese?


Price in 2014

So many types of fillings

Should try pork and pickled cabbage next time


26 comments:

  1. That is a whole lot of dumplings but they do look good. I'm keen on the pork and beef dumplings. Looks so yums!

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    1. They are yums! I wish I could eat them now.

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  2. Gosh!!! Those dumplings look so good. I think I would love the beef and the lamb - don't think we have those here, not even the not-so-nice ones, unlike pork and chives.

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    1. Here also don't have these kind of eateries.

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  3. First time I see tomato+egg dumplings.. But I guess we can put whatever we like inside, even luncheon meat, haha.. Looks good, I'm saying the same thing, I can eat 20 pieces !!

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    1. You are right, you can put whatever you like inside but I think your luncheon meat tastes better when you are eating it directly out of a can. ;p I think 20 pieces should be enough for you. :)

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  4. I love dumplings of all kinds with all sorts of fillings. The dumplings you shown are so delicious looking and thank you for showing the fillings too.

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    1. You are welcome! Do you make dumplings at home?

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  5. The tomato egg dumplings looks very new to me, those I always had are the common one, guess something like this hardly find in Malaysia, right? Or maybe can try on diy, it seems like quite easy to do so.

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    1. It is difficult to find dumplings specialty eateries here. I went to one in Puchong many years ago but it wasn't that nice. Don't know whether it is still there or not. It is easy to diy but many steps so if you are diligent then ok.

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  6. The one with chives look good! I prefer mine to have thin skin with lots of fillings instead. Hahaha! xoxo

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    1. Those dumplings with thin skin are like those Cantonese style sui kow.

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  7. This shop my counterpart in JB sure like, if open in JB he sure laugh die. He is PRC (Beijing guy) with Singapore PR, he only eat dumplings every time we go out for lunch.

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    1. I am sure he will like it. I will like it too but not in JB, in KL. Can he find good and tasty dumplings to eat when you go out for lunch together? Those Cantonese style sui kow?

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    2. He only goes to a local man opened Taiwanese cafe the two times we eat out. Usually it would be 3 or 4 of us, and he would order for us: 1 bowl of la mian, 1 plate of steamed dumpling and 1 plate of fried dumplings (8 pcs per plate) PER PERSON. @.@

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    3. Wah, he is so generous - to order so much food for each person. You must be stuffed eating 16 dumplings and one bowl of la mian for lunch.

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  8. I love dumplings! I think I will enjoy the ones with beef and lamb.

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    1. I am sure you will like them. :)

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  9. I like dumpling too...be it Chinese Jiao zi, Japanese gyoza, Korean mandu or Nepalese momo...I all like!!! I tink I can jst eat it solely for a meal.

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    1. Wow! You have even eaten Korean mandu and Nepalese momo. I have yet to try them. :) I also eat these dumplings on their own. No need to eat rice and other vegetables or meat.

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  10. I am also keen on the pork dumplings, have never tried lamb dumlings before, don't know how it taste

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  11. I love the pork dumpling. I had this when I was in Taiwan too especially it comes out piping hot from the steam rack.

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    1. There are steamed dumplings too but these are boiled ones.

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  12. First time encounter a Malaysian who likes the thick skin! Normally the thinner the skin, the more skillful the chef. :)

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    1. That only applies to Cantonese style dumplings from HK. Beijing dumplings need to have thick skins because they just eat these dumplings as a full meal, no rice at all so the skin will replace the rice as carb.

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