Thin-skinned dumplings with juicy filling, eaten with vinegar and ginger.
Golden crispy bottom with tender meat filling, a Shanghai breakfast classic.
Rich soy sauce braise, fatty but not greasy, a benchmark Shanghainese dish.
Pan-fried buns, crispy base juicy center.
Crab roe and meat filling, sweet-savory umami.
Scallion-infused oil over thin noodles, simple umami.
Layered scallion pancake, crisp outside.
Fried glutinous rice cake with soy milk.
