At the Bao, the dough is ultrathin, less armor than envelope for the broth and the ball of minced pork at the center.
By LIGAYA MISHAN, NY Times: Dining & Wine
Thu, 10/23/2014 - 8:07am
At the Bao, the dough is ultrathin, less armor than envelope for the broth and the ball of minced pork at the center.