"The broth from the meat juices and shrimp and crab roe is flavorful yet can be overwhelming if you eat too much," Ye Fei explained. "That's why I added a splash of lemon vinegar to the shrimp and crab meat to balance the richness."
"However, the taste of the vinegar isn't overpowering and doesn't overshadow the original flavor of the filling and broth," Ye Huasong praised. "The subtle taste is rather stunning."
"Considering the pairing with vinegar and ginger slices, I didn't add too much to the filling," Ye Fei explained with a smile.
When Lowell tasted it, he couldn't help but close his eyes: "The meat filling is resilient to the bite, and as soon as you bite into it, the broth bursts forth. The flavor of the broth and meat filling is incredibly layered. I think calling it 'soup-filled dumplings' doesn't do it justice; it should be called 'juicy-explosion dumplings' instead."
Gu Changfeng joked, "Lowell, your Chinese is impressive!"
