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The South Korean team’s meal planning—a microwave appeared from a box to warm up bao one day, prime rib the next—kept up spirits despite the language barrier.

You can get snacky items like bao and shrimp dumplings or full meals like chicken teriyaki or fried rice.

Those flavors include pickles and mofongo, pork bao and jerk chicken, bodega coffee and pastrami on rye.

Through a lot of trial and error, Hsieh has learned to hydrate, aerate, knead, roll out, rest and steam his bao until they attain a soft cumulus quality.

The good reviews kept pouring in more than a decade later with Gold in 2013 calling the xiao long bao “small miracles.”