Shànghǎi Shào Shīfù Tāngbāo

Soup dumplings topped with savory zhajiang (fried bean sauce with minced meat). A rich and salty flavor profile combining the juicy dumpling with the concentrated sauce. Best eaten hot to enjoy the broth.

Spicy soup dumplings inspired by Mapo Tofu. Filled with a mix of tofu and spicy bean sauce, offering a numbing and savory kick. Soft texture with a burst of spicy broth.

Crispy-bottomed soup dumplings enhanced with melted cheese. The savory broth mixes with the creamy cheese for a rich flavor. Features a crunchy texture from the pan-fried base.

Pan-fried soup dumplings with a 'Countryside' filling mix of coriander, scallion, and celery. Aromatic and fresh tasting with a crispy lattice bottom. Served hot.

Classic fresh pork soup dumplings (Xiao Long Bao). Thin skin containing juicy pork filling and hot savory broth. Be careful of the hot soup when biting in.

Soup dumplings filled with pork and chopped chives. Distinctive aromatic flavor from the chives. Juicy and savory.

Soup dumplings filled with luffa (sponge gourd) and often shrimp or pork. Refreshing, slightly sweet, and crisp texture from the luffa. A lighter option compared to pure meat dumplings.

Soup dumplings filled with Chinese cabbage and pork. The cabbage adds sweetness and a soft crunch to the filling. Mild and savory.

Soup dumplings filled with stinky tofu. Strong, pungent aroma characteristic of fermented tofu, with a savory taste. A unique local specialty for adventurous eaters.

Spicy soup dumplings with a textured meat filling. Contains chili spices for a hot and stimulating flavor. 'Li Li Shuang' implies a satisfying granular texture.

Soup dumplings with a curry-infused meat filling. Golden in color with aromatic curry spices. Savory and slightly spicy.

Vegan soup dumplings with a green vegetable filling. Light and fresh taste, suitable for vegetarians. The dough may be infused with vegetable juice for a green color.

Soup dumplings filled with seasoned beef. Richer and more robust flavor than pork dumplings. Juicy and savory.

Truffle-infused soup dumplings. Usually distinguished by a black color or truffle aroma. Earthy, luxurious mushroom flavor combined with juicy meat.

Steamed dumplings with a folded shape. Chewy skin with savory meat or vegetable filling. Served hot in a steamer.

Potstickers; pan-fried dumplings with a golden, crispy bottom and soft, steamed top. Filled with seasoned pork and vegetables. Dip in soy sauce or vinegar.

Assorted small side dishes. Selection typically includes cold vegetables, tofu, or seaweed. Served as appetizers.

Soy milk made from soybeans. Sweet, nutty, and creamy. A traditional beverage often paired with dumplings.

Hot and sour soup. A thick, hearty soup with tofu, wood ear mushrooms, bamboo shoots, and egg drops. Flavored with vinegar and white pepper.

Corn soup. A creamy, sweet soup with corn kernels and egg swirls. Comforting and mild.

Fried egg dish, playfully named. Simple pan-fried eggs, savory and rich. A common side dish.