Soup Dumplings · Spicy Variety
The spicy option. Standard pork XLB filling spiked with Sichuan peppercorn and chili oil — the classic soup dumpling format with heat that builds bite by bite. Still $12, still 6 pieces.
The Szechuan pork XLB is the answer to a specific question: what happens when you take the most precise, delicate format in the dumpling world and load it with bold Sichuan heat? The answer is surprisingly well-balanced. The thin wrapper and the soup burst actually temper the chili oil — the broth distributes the heat evenly across your palate rather than concentrating it.
The filling uses the same base as the classic pork variety — ground pork, ginger, scallion, soy sauce, sesame oil — but adds ground Sichuan peppercorn and chili oil. The peppercorn contributes the ma (numbing) sensation; the chili oil adds the la (heat). Together they create the ma-la effect that defines Szechuan cooking: a tingling, building warmth that lingers rather than fades instantly.
The aspic broth here carries the chili oil, which means the soup burst itself is spicy. First-timers sometimes underestimate this — the heat arrives with the broth, not just when you eat the filling. The cumulative effect across 6 pieces is real; casual spice eaters should order alongside a mild variety for contrast.
Per full order (6 pieces). Estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 395 |
| Protein | 18 g |
| Carbohydrates | 41 g |
| Fat | 17 g |
| Sodium | 800 mg |
| Allergen | Present |
|---|---|
| Wheat (gluten) | Yes |
| Soy | Yes |
| Pork | Yes |
| Chili / Peppercorn | Yes |
| Shellfish | No |
| Dairy | No |
| Tree Nuts | No |
Classic pork filling (ground pork, ginger, scallion, soy sauce, sesame oil, Shaoxing wine) plus ground Sichuan peppercorn and chili oil. The peppercorn is the key ingredient — it produces a numbing (ma) sensation distinct from regular chili heat. The aspic broth carries the chili oil, which means the soup burst itself delivers the first wave of heat. The warmth builds steadily across the full order.
Contains wheat, soy, pork, chili, and Sichuan peppercorn. Shellfish-free, dairy-free, and nut-free. Not suitable for vegetarians, vegans, or gluten-free diners. Individuals with capsaicin sensitivity should note that the heat is present in the broth — it cannot be separated from the filling after steaming.
Spicy broth in a thin wrapper — technique matters here more than with mild varieties.
Grip the top knot with chopsticks. Same technique as every XLB — the wrapper is identical to the standard pork variety, so handle it with the same care.
Lower onto a soup spoon and make a small side vent. Let more steam escape than you would with a mild XLB — cooling the broth slightly before drinking reduces the combined spice-and-heat shock.
The chili oil is in the broth, so the first sip hits with both heat and the Sichuan numbing effect. Sip slowly. The ma-la combination is intense on first contact but settles into a pleasant warmth.
The filling has enough going on that additional vinegar can muddy the Sichuan flavor. A very light dip — or none at all — lets the peppercorn and chili oil come through clearly. Eat the whole piece in one bite.
