"Of course, locals from Tianjin might argue that nothing compares to the baozhi back home. In fact, they might say that boiled buns from Tianjin, a bit drier, are different from the Shanghai-style dumplings that have a chewy outer skin. Just as it’s difficult to recreate a genuine pizza crust, the essence of baozhi and dumplings is rooted in their origins. The quality of the water used in the dough is crucial to achieving the right texture and mouthfeel, making it challenging to find an authentic New York-style pizza in Hong Kong or true Tianjin baozi in Los Angeles.
We also tried the wine-infused hard-boiled eggs, which are similar to tea eggs but prepared with wine. Served cold, they offered a refreshing contrast to the hot baozi. Tianjin is also famous for its water dumplings—one of my favorite dishes. While Mr. B suggested trying the fish water dumplings, I was initially reluctant but gave them a chance. They were okay, but nothing remarkable; I would have preferred a pork filling or something similar. The fish filling had a pasty texture that didn’t appeal to me.
On a brighter note, we enjoyed some of the best scallion pancakes I’ve ever had. Typically, scallion pancakes are thicker and greasier, but at Noodle House, they were thinner and less oily. I would have preferred a flakier version, but I found these to be quite enjoyable. Overall, the Tianjin baozi here surpasses those I've had at Shaomai, making for a delightful dining experience."
