In Shanghai, we visited the gardens and unfortunately our guide had already prebooked us lunch at a nearby restaurant, so we weren’t able to make a quick stop for Xiaologbao which we saw being made and sold in the nearby markets along the road – but I was able to get some locals in action.
Shanghai’s most famous dish is a tasty soup dumpling; handmade with at least 18 intricate folds to close the top. The broth is the star so, to avoid wasting a single drop, one must gently pick up the dumpling, dip in sauce, and transfer to a Chinese soup spoon. Next, make a small hole to release the steam and allow the broth to cool. After it cools, sip up the broth and then swallow the dumpling. For takeaways, however, you will see most people just use a straw instead!
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