Cubes of meat aspic (gelatinized broth) and pork filling are carefully hand-pleated
into thin Xiaolongbao wrappers and steamed.
Within that dumpling skin is a bomb of rich soup and a filling of tender pork, or
pork with hairy crab meat and roe.
The fame of xiaolongbao is such that you can find the name slapped onto dubious menus
throughout China.
Even in the city of its origin (xiaolongbao were invented in Nanxiang, a suburb of
Shanghai),there are many takes.
Spend the day eating the various incarnations and find out your favorite or hit these
xiaolongbao eateries that serve the best of those soupy pockets in Shanghai.