Xiao long bao (soup dumplings), those amazing constructions of delicate dumpling wrappers, encasing hot, ____1____ (taste) soup and sweet, fresh meat, are far and away my favorite Chinese street food. The dumplings arrive steaming and dangerously hot. To eat one, you have to decide whether ____2____ (bite) a small hole in it first, releasing the stream and risking a spill (溢出), ____3____ to put the whole dumpling in your mouth, letting the hot soup explode on your tongue. Shanghai may be the ____4____ (recognize) home of the soup dumplings but food historians will actually point you to the neighboring canal town of Nanxiang as Xiao long Bao’s birthplace. There you will find them prepared differently—more dumpling and less soup, and the wrappers are pressed ____5____ hand rather than rolled. Nanxiang aside, the best Xiao long bao have a fine skin, allowing them ____6____ (lift) out of the steamer basket without allowing them tearing or spilling any of ____7____ (they) contents. The meat should be fresh with ____8____ touch of sweetness and the soup hot, clear and delicious.
小笼包(汤包)，那些精致的包子皮，包裹着热腾腾的美味汤汁和甜甜的鲜肉，是我最喜欢的中国街头小吃。送来的包子冒着热气，热得要命。要吃包子，你必须决定是先咬一个小洞，冒着流出汁水的风险，还是把整个包子放进嘴里，让热汤在舌头上爆炸。上海可能是公认的汤包之乡，但饮食历史学家会告诉你，邻近的运河小镇南翔才是小笼包的发源地。在那里，你会发现它们的制作方式不同——包子更多，汤更少，包子皮是用手压的，而不是擀出来的。除了南翔，最好的小笼包包子皮非常劲道，使得包子从蒸笼中拿出来而不会撕裂或洒出任何包子馅。肉是新鲜的，有一点甜味，汤是热的，清澈的，美味的。
No matter where I buy them, one steamer is ____9____ (rare) enough, yet two seems greedy, so I am always left ____10____ (want) more next time.
无论我在哪里买汤包，一蒸笼是不够的，然而两蒸笼似乎有点贪婪，所以我总是想下次多吃一些。
