How does the rest of China eats, Review of Mei Restaurant in Montreal

Well, as most of you know, my dad's family hails from Southern China, from the Chaosan region. Dim-sum, roasted Cantonese duck, Beef and Chinese Brocoli (gailan), most of what people knows as Chinese food usually hails from that region.

The thing is, China is a huge, diverse country, with food and regional differences. Mei is famous for a dish from the Jiangnan region, which encompass cities such as Shanghai and Wuxi, the famous Xiao Long Bao, known in English as soup dumplings.

Ok, its not Ding Tai Fung, nor did I expect this dish to hold up against a Michelin Stared restaurant. Xiao Long Bao is kind of an enigma for most people, even Chinese people. Most restaurant and waiters recommend to been saying to poke a hole in the Xiao Long Bao. It's a blasphemy. Let it sit a second or two in the vinegar/chili oil mix, cooling it down a bit, and pop it in your mouth. The vinegar cut through the fattiness of the juices, while it is still full of the flavours you are looking for.

They are among the best Xiao Long Bao I had in Montreal. Juicy, tasty filling, delicious. The wrappers were not that amazing, a bit thicker than it should be, a little bit less elastic that it should be, but still an acceptable xiao long bao, probably the best one I had in this city.

JinBiang: Egg-stuffed crispy Pancake

I understand this dish, it is a total texture thing, and the texture is good. Chewy on the outside, crisp in the inside. However, this dish lack one thing essential to any cuisine: flavour. They used Hoisin Sauce instead of DaoBanJiang, making it less good than it could have been.

Hand pulled Noodle:
All of you know, I'm a sucker for good noodle dishes, any noodles. I like them stir-fried, in soup, in sauce, baked, really anything. I get really excited if I get a truly good dish of noodle. Those  noodle were good. The Sauce is