×Yu Bao (taro dumpling)

Why you must eat itSteamed taro (the betel-nut variety) is mashed into a skin, stuffed with pork, shiitake, dried shrimp and bamboo shoot, then steamed. The skin is chewy and sticky, and each bite alternates the sweetness of taro with the salt of the filling. Xiamen eats it with sweet-chilli or shacha sauce. It looks plain, but taro-skin snacks are laborious and fewer shops make them, so being able to order one at an old snack house is a small find. Each is small — easy to pair a little at a time with other bites.