Our pork XLB reimagined through the lens of Szechuan cooking. Doubanjiang, dried peppercorns, and chili oil are folded into the filling, creating a numbing heat and bold broth that lingers long after the last dumpling is gone.
This isn't just a spicy dumpling — it's a Szechuan experience. The key is the combination of doubanjiang (fermented broad bean and chili paste) and Szechuan peppercorns. Doubanjiang brings deep, funky heat with umami complexity. Szechuan peppercorns bring má — the famous numbing sensation unique to this regional Chinese cuisine.
The result is a soup dumpling where the heat builds gradually, the broth has an extra layer of complexity, and the finish leaves a pleasant tingling warmth on the lips and tongue.
The Szechuan Pork XLB sits at a medium heat level — noticeable and building, but not overwhelming. The Szechuan peppercorn numbing effect is more prominent than straight chili heat. If you've never had Szechuan-style food before, start with one piece before committing to the full order.
Pairing with our Cucumber Salad or a glass of milk tea will cool and reset your palate between bites — which is exactly how we recommend eating it.
Lift one XLB gently with chopsticks and place in your ceramic spoon.
Skip extra dipping sauce — the filling already has bold seasoning from the doubanjiang.
Nibble a small hole in the side and let the spiced broth flow into the spoon. Sip first.
Eat the dumpling whole. The numbing heat builds gradually — enjoy the tingle.
⚠️ The broth is very hot. Always nibble a small hole first — never bite straight through.
