Originally Posted by
moondog
I'm actually a fan of DTF because you are guaranteed a good product. Hole in the wall places, by contrast, often suck to the extent that I would never encourage Shanghai tourists to seek them out. That having been said, if you were to find yourself in Shanghai today, DTF wouldn't be an option (take out only). As such, you walk the streets and drop down Y8 on a whim. Sure, you might be underwhelmed, but the downside is a whopping $1.50.
I will definitely return to the Weihai Road spot I plugged in the OP because their XLB was/is mind-blowing. However, there are easily 100,000 others just like it.
I think (especially right now and during the "in-between" times) part of the key is that XLB (and many other foods) must be consumed fresh. Rice and rice flour related products especially change when re-heated or cooled. The texture and sometimes the taste change where it won't be similar to the fresh version.
Take hor fan (flat rice noodles) for example. If you buy it "fresh", it is flexible, very smooth and pliant. But if you put it in the fridge for an hour and take it out, it will have become harder and more brittle. With any dumpling (vs. bao) you'll note how the skin breaks more easily and sometimes more "glue-like". With XLB, the skin needs to be pliable while the soup is hot.