Chinese
Xiao Yang Sheng Jian is a true Shanghai institution, celebrated for its classic pork shengjianbao — pan-fried buns brimming with juicy filling and blisteringly hot soup. Golden and crisp on the base, pillowy on top, they’re indulgent, deeply savoury and unmistakably Shanghainese. Shrimp and vegetable options exist, but the pork remains the clear favourite.
Often described as Shanghai’s streetwise cousin to xiaolongbao, shengjianbao are arguably at their best at Yang’s original outlet, where queues are constant yet efficiently managed. Approach with caution: pierce the dough to release the scalding broth before taking a bite, unless you’re prepared for a deliciously messy splash.
Afterwards, cross the road for xiaolongbao at the much-lauded Jia Jia Tang Bao and continue the dumpling pilgrimage.
