Din Tai Fung’s xiao long bao was juicy as usual. Taste elevated when paired with ginger and the vinegar sauce. The pork chop was huge and thick, flavorful as well. The fried rice was perfect, full of wok hei. The spicy sour noodle’s texture was firm and springy, I would call it ‘crunchy’ and I liked that texture. It would be good if the sourness could be more.