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Shanghai: Chinese Dumplings At Their Best!
By estar | November 19, 2008
The Chinese have been eating dumplings for thousands of years. Steamed, boiled, fried - they’ve done it all. And in the process of feeding generations, they’ve perfected this yummy craft. While holiday-ing in Shanghai, I took full advantage of the opportunity to get in touch with my Chinese roots by sampling their specialty - soup dumplings!
Nanxiang Mantou Dian (Dumpling Shop) serves up a really good version of the city’s most famous dumpling - xiaolongbao - translated literally as ’small dragon dumpling’.
A thin, almost translucent skin encasing a juicy meat filling, oozing lots of tasty soup when you bite into it, Nanxiang’s xiaolongbao was absolutely addictive!
Yang’s Fry Dumpling makes the best shengjianbao I have ever tasted - I swear I’m still dreaming about them weeks after returning from Shanghai.
With a filling similar to a xiaolongbao, this soupy dumpling, contrasted perfectly with a slightly crusty fried base, was simply heavenly!
This was definitely a photo opportunity not to be missed! These large dumplings contained so much soup, they came complete with straws!
