Danwei is ramping up a kind of oll-in-one night market on Saturday nights in an effort to recreate the feeling of a night in Beijing. After 10pm on Saturdays (while the dinner weather lasts) they open on the patio with a jianbing cart, a charcoal brazier for roasting vast quantities of cumin and cayenne dusted lamb kebabs (to be consumed with Yanjing beer). I've also heard they've imported a shengjianbao cart from China.... sjb are essentially a soup "dumpling" that's pan fried. Pan fried xlb? No, sjb! And now for the didactic portion. Xlb technically are not dumplings. They are baozi, or buns. Chinese people define whether something is a dumpling or a bun based not on whether the outer membrane is a noodle or bread, but rather by the shape. So any time you see a round thing with a twist at the top, be it xlb or sjb, it's a bun. : The term."soup dumplings" to describe xlb is therefore most inaccurate. Mr Taster
We finally made it there yesterday. Enjoyed the lamb skewer, the special crab and pork dumplings and the cauliflower. The special dumplings were a lot more flavorful than the regular green lamb dumplings.
The cart was sitting out front.