"Shanghai's soup dumpling holds scalding broth inside a translucent wrapper. Bite a hole first, drink the broth, then eat the rest. Order from Din Tai Fung."
About Xiaolongbao
Shanghai's genius invention — a pleated dumpling of pork and aspic-set broth encased in a translucent, gossamer-thin wrapper; when steamed, the aspic melts into a scalding soup inside; the correct technique: bite a small hole in the top, drink the broth first, then eat the rest; Din Tai Fung made it globally famous.
Xiaolongbao — a staple of China's cuisine
Shanghai's genius: a pleated dumpling of pork and aspic-set broth in a gossamer-thin wrapper. Steamed until the aspic melts into scalding soup inside. The correct technique: bite a small hole at the top, drink the broth first, then eat the rest.
The wrapper must be thin enough to see the filling through it. Thick wrappers indicate mass production.
What to Expect
The bamboo steamer arrives with six xiaolongbao, still steaming. You lift one carefully with chopsticks — the wrapper stretches. Bite a small hole at the crown and drink the broth before it cools.
Why Try It
Xiaolongbao is the technical benchmark for Chinese dumpling-making — the aspic technique and the wrapper thinness are both skills that take years to develop.
Insider Tips
Bite the hole first or you will burn your mouth on the broth — this is universal.
Din Tai Fung (global chain from Taiwan) is the most consistent address for quality.
Count the pleats: authentic xiaolongbao have 18 folds.
