Shanghai Bun Dynasty

Xiao Long Bao (Soup Dumplings)

Delicate pleated pouches with a pool of savory pork broth inside — thin skins that hold without tearing if you're careful

Sheng Jian Bao (Pan-Fried Pork Buns)

Thick, doughy buns with a lacquered, crackling bottom crust and juicy pork filling — best eaten immediately before the crust softens

Scallion Noodles

Shanghai-style hand-pulled or rolled noodles tossed with scallion oil — simple, aromatic, and reliably satisfying as a table anchor

Wonton Noodle Soup

Cantonese-style thin wontons in a clean broth over springy egg noodles — straightforward and comforting rather than complex