Xiaolongbao: Shanghai''s Soup Dumpling Masterpiece
Xiaolongbao are the undisputed icons of Shanghai cuisine. Each delicate dumpling holds a secret: a spoonful of rich, savory broth that bursts forth with the first bite.
What Makes Xiaolongbao Special
Xiaolongbao (small steamer buns) are steamed dumplings traditionally filled with pork and a rich aspic that melts into hot broth during cooking. The wrapper is thin but strong enough to hold the soup without breaking. Each dumpling is traditionally folded with at least 18 pleats.
How to Eat Xiaolongbao
- Pick it up gently with chopsticks at the topknot.
- Dip it in black vinegar with ginger slivers.
- Place it on your spoon and poke a small hole to release steam.
- Sip the broth from the spoon enjoying the pure essence.
- Eat the dumpling with more vinegar. Never bite it whole!
The Best Xiaolongbao in Shanghai
Jia Jia Tang Bao is the legend: crab roe xiaolongbao that locals queue an hour for. Din Tai Fung brings Taiwanese precision with exactly 18 folds per dumpling. Nanxiang Steamed Bun Restaurant in the City God Temple is the historic original, serving since 1900.