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Shengjianbao: A Shanghai classic
Similar to their steamed counterpart, xialongbao, these rounder dumplings are also filled with a combination of soup + pork. But unlike xiaolongbao, their dough contains a bit of yeast, making them slightly thicker and fluffier. The other distinct difference is that they're fried, creating a crisp bottom. Hint: Be super careful when you bite into them, as the filling is often scorching hot and the novice has been known to shoot a pork ball or two across the restaurant through a hasty, but misplaced chomp. For a full flavor experience, be sure to dip them in a bit of black vinegar. You can go the traditional route and grab a carton-full on the street (you'll see them all across town in big black trays sizzling away) or opt for a sit-on dining experience and head to Da Hu Chun. Either way, you're in for a treat.
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Original the peninsula shanghai