To help sort this out, Yang kept the dumplings to only ten per serving, with each dumpling's skin pleated 18 times, and experimented with different proportions of meat, juice, and soup, hoping to strike on a combination that would alleviate customers 'concerns about greasiness.
楊老闆把小籠包縮小為一籠 10 個，每個面皮上有 18 道皺摺，包子裡的灌湯肉汁比例也多次實驗，希望讓客人吃起來不再有油膩之感。