Hu Din Ji Shanghai Bistro

Xiaolongbao (Soup Dumplings)

Thin-skinned pouches of seasoned pork filled with hot broth — the calling card of any serious Shanghai kitchen

Scallion Oil Noodles

Hand-tossed wheat noodles dressed in rendered scallion oil and soy — deceptively simple and deeply satisfying

Red Braised Pork Belly

Shanghai's signature slow-braise — fatty pork belly lacquered in sweet soy and Shaoxing wine until it collapses on the chopstick

Pan-Fried Pork Buns (Sheng Jian Bao)

Thick-bottomed buns pan-fried until the base is golden and crackling, filled with juicy pork and broth

Shanghai Wontons in Broth

Delicate wontons in a clear pork broth, the Shanghai version favoring a lighter, more refined soup than Cantonese counterparts