In order to create the soupy filling, our chefs proudly use a traditional technique by adding aspic to seasoned poultry, moist Berkshire-Duroc pork and fresh crab meat. The dumplings are then steamed causing the aspic to liquefy into a broth that fills the traditional dumpling with savory juicy goodness. They are steamed inside a little traditional bamboo basket, thus the name Xiao (small) Long (basket) Bao (bun) was born.

There are 3 distinct characteristics that our chefs take into account when making our Xiao Long Bao. The first is the skin, our skin is delicate yet strong enough to hold the savory broth. The second is the filling, we use high quality meat and use a secret recipe aspic to create the flavorful broth. The third and last is in the wrapping, we make sure that our Xiao Long Baos are completely sealed without leaving a hole on the top. The skin is consistently thin throughout to enhance the overall Xiao Long Bao experience. The combination of consistent skin texture and big flavors will send your taste buds soaring.