Q-BAO AKA PAN FRIED BUNS

Our house special Q-bao are originated from the famous Shanghai Sheng Jian Bao (Pan Fried Buns). They are tasty buns filled with moist pork and wrapped with half fluffy, half crispy dough. Our Q-bao are made with quality ingredients and prepared in a traditional way. After being half steamed and half pan-fried, buns are becoming soft on the top and crispy crust on the bottom. it's PERFECTION.

XIAO LONG BAO AKA SOUP DUMPLINGS

XIAO LONG BAO AKA SOUP DUMPLINGS were first introduced around the late 19th century in a Shanghai suburb called Nanxiang. In order to create the soupy filling, chefs there decided to add aspic to his secret seasoned pork mince so that after steaming the jelly could liquefy into the broth and fill the traditional steam bun with juiciness and savory goodies. Because they were traditionally steamed inside a little bamboo basket, thus Xiao (small) Long (basket) Bao (bun) were born.  

HOW TO EAT SOUP DUMPLINGS LIKE A PRO

Now you can either pour a little of our black vinegar dipping onto your delicate little thing by using the tiny little spoon we offered OR take a tiny little bite to taste its original flavor.

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RULES: Always take a tiny little bit first to create a little hole for steam to escape and let hot juices drain into your spoon. AND. Don’t over-dip the black vinegar. Too much ruins the broth. Two or three drops will no doubt push the taste into a whole other level. LESS is MORE.  

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Finally eat the whole thing in one single bite, and Voilà!! Tell me this is not food HEAVEN. 😉

Craving for those savory little wrappers full of juicy and deliciousness inside but often got messy even burnt your lips? Simply follow our methods and you can enjoy your little soupy buns like a PRO.

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Carefully grab a little bun by picking up the top part of the dumpling using your chopsticks and place the dumpling onto your spoon.

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