Nanxiang Steamed Soup Buns

Nanxiang soup dumplings are small steamed buns of thin dough wrapped around pork and aspic; bite into one and a mouthful of savoury broth flows out. They are famed for thin skins, generous filling, abundant juice and a pretty shape.

The dumpling is said to have been created in 1871 by Huang Mingxian in Nanxiang town, Jiading, then carried into the city and popularised around the Yu Garden and City God Temple, becoming the emblem of Shanghai-style dim sum.

Diners usually nip a small opening in the skin, sip the broth inside, then eat the rest dipped in Zhenjiang vinegar with slivered ginger—best enjoyed piping hot.

An authentic Nanxiang dumpling shows even, fine pleats and a skin so thin it is nearly translucent yet never breaks, brimming with juice—the measure of a maker's skill.