My Favourite Chinese Dish: Xiaolongbao (and Where to Eat the Best)
Ask me my favourite thing to eat in China and the answer never changes: xiaolongbao (小笼包) — Shanghai’s delicate soup dumplings. A whisper-thin wrapper holds a pork meatball and a mouthful of hot, gelatin-set broth that melts into soup as it steams. One good basket and you’ll understand why people queue.
What exactly is it?
Not to be confused with the big fluffy baozi bun. Xiaolongbao are small, pleated, steamed in bamboo baskets (the xiaolong), and the magic is the liquid inside. The classic is pure pork; you’ll also see pork-and-crab (蟹粉小笼) versions in autumn.
How to eat one without scalding yourself
The soup is genuinely lava-hot. The local ritual:
- Lift it gently by the topknot with chopsticks — don’t tear the skin.
- Rest it on your spoon.
- Nibble a small hole in the side and sip the soup first.
- Add a little black vinegar and ginger, then eat the rest in one bite.
A torn dumpling that bleeds its soup into the basket is a tragedy. Be gentle.
Where to find the best in Shanghai
| Place | Where | Notes |
|---|---|---|
| Nanxiang Mantou Dian (南翔馒头店) | Yu Garden | The historic name, born in nearby Nanxiang town. Touristy and queued, but the upstairs sit-down floors are worth it. |
| Jia Jia Tang Bao (佳家汤包) | Huanghe Road | A tiny local institution near People’s Square. Cheap, fresh, often a line out the door. My everyday pick. |
| Din Tai Fung (鼎泰丰) | Multiple malls | Taiwanese chain, immaculate and consistent, English menus and staff. The safest bet if it’s your first time. |
| Fu Chun (富春小笼) | Yuyuan Road | Old-school neighbourhood spot — order the xiaolongbao and the wontons. |
| Longmingxuan (笼铭轩) | Shanghai | A local favourite for hearty, generously filled baskets — less polished than the chains, more of a neighbourhood feel. |
| Lailai Xiaolong (莱莱小笼) | Multiple branches | A beloved everyday Shanghai chain — cheap, fast and fresh. Great for a no-fuss, authentic bite without a tourist queue. |
| Wu You Xian (屋有鲜) | Shanghai | A newer-generation spot praised for fresh, delicate skins and juicy fillings — worth seeking out if you want quality over fame. |
Pro tip: xiaolongbao were born in Nanxiang (南翔), a town on Shanghai’s metro line 11. If you love them, ride out for an afternoon and eat them at the source.
If you can’t read the menu yet, my guide to ordering food without Chinese has you covered — but honestly, just point at the steaming baskets on the next table.