A basket of six xiaolongbao arrives in a bamboo steamer. The China National Tourism Administration lists xiaolongbao as one of Shanghai’s heritage foods. The skin on each dumpling is thin enough to see the dark broth inside. You pick one up with chopsticks and place it on the ceramic spoon. The trick that took three attempts to learn: nibble the top, tilt the dumpling over the spoon, let the broth pour out.
Drink the broth. Eat the skin and filling. Dip in black vinegar and ginger. Repeat for 5 more. Order another basket. This is breakfast. For the Shanghai context: Shanghai Travel Guide.
Where to Go
| Restaurant | Best For | Price | Queue? | Note |
| Jia Jia Tang Bao (佳家汤包) | Best xiaolongbao in Shanghai | ¥15 to ¥28/basket | Yes, 20 to 40 min | 90 Huanghe Road. No reservations. Cash and Alipay. |
| Yang’s Fry Dumplings (小杨生煎) | Best sheng jian bao | ¥12 to ¥18/portion | Yes, 15 to 30 min | Multiple locations. Pan-fried, not steamed. |
| Din Tai Fung | Reliable, consistent, English menu | ¥50 to ¥70/basket | Usually manageable | Chain. Excellent but expensive for what it is. |
| Nanxiang Xiaolongbao (南翔馒头店) | Heritage. Yu Garden location | ¥25 to ¥45/basket | Very long at Yu Garden branch | Original Nanxiang location is better than the tourist branch. |
The Technique
- Place a dumpling on your ceramic soup spoon using chopsticks. Handle gently: the skin tears if pulled.
- Dip the side of the dumpling briefly in black vinegar with shredded ginger.
- Nibble a small hole in the top of the wrapper. Or pierce it very gently with a chopstick.
- Tilt the dumpling over the spoon so the broth runs out into the spoon.
- Drink the broth. Let it cool for 5 seconds first. It is hot.
- Eat the remaining skin and filling in one or two bites.
- Order more.
What Makes Them Good
The ratio of broth to filling is the variable. Good xiaolongbao has noticeably more broth than filling. When you eat the dumpling, the broth should be the dominant sensation. The skin should be as thin as the maker can manage without it breaking. A skin too thick is the most common sign of a mediocre xiaolongbao. The filling should be fatty pork: lean pork gives less flavour and the wrong texture.
Beyond Xiaolongbao: Other Shanghai Dumplings
| Dumpling | Chinese | What It Is | Where |
| Sheng jian bao | 生煎包 | Pan-fried pork bun. Crispy bottom, juicy inside. | Yang’s Fry Dumplings |
| Wontons (huntun) | 馄饨 | Thin skin, minced pork, served in broth. Breakfast. | Any local noodle shop |
| Crab roe xiaolongbao | 蟹粉小笼包 | Seasonal version with hairy crab roe. Oct to Dec. | Din Tai Fung, Jia Jia Tang Bao |
Frequently Asked Questions
For Shanghai overview: Shanghai Travel Guide. For Chinese food broadly: Chinese Food Guide.