The skin of the chive dumpling seems a bit thin to the point of being translucent, yet it still has a certain thickness. When you eat it, you can clearly feel the solidity and toughness of the dough.
The almost oil-free outer layer is not very crispy. It has a distinct wheat aroma that isn't overshadowed by oil.
The soft, juicy chive filling gushes out as you bite into it, fresh and sweet. Combined with the tender texture of the egg, the overall flavor is prominently fresh, with the taste of the ingredients taking center stage rather than excessive seasoning.
Most importantly, the finely mixed vermicelli inside is completely tasteless, seemingly added just to contribute to the texture, making the chive dumpling fuller and more substantial.
"Do you know why we add these rice noodles inside?"
Lin Chen quickly polished off half of the chive dumpling, smiling as he looked into her eyes.
