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Thin-skinned pouches with a savory pork filling and a pool of hot broth that releases on the first bite — the benchmark dish for any Shanghainese kitchen
Thick-bottomed buns crisped in the pan until golden, filled with juicy pork and a splash of gelatin broth — messier and more satisfying than their steamed cousins
Slow-cooked pork belly in a soy, Shaoxing wine, and rock sugar braise until the fat trembles and the skin lacquers dark — a Shanghainese staple that rewards patience