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Cafe Xiao Yang Sheng Jian
Since opening on Wujiang Road in 1994, Xiao Yang Sheng Jian has become one of Shanghai’s most beloved chains for shengjianbao—crispy-bottomed, soup-filled pork buns.
The classic pork shengjianbao is the star. The wrapper is thicker than xiaolongbao, with a golden, crunchy base and a juicy, well-seasoned filling. Bite carefully to sip the broth before eating the rest. For variety, try the prawn and pork combination or seasonal options like crab during hairy crab season.
Beyond the buns, the suan la fen (hot and sour glass noodles) delivers a punchy Sichuan kick, and the fish ball soup offers a quiet, comforting contrast.
Chefs / choosing this place
Tom Ryu
Founder and Owner-Chef
P.I.E Group (NABI, WULI)
Chris Zhu
Chef and Founder
Nono's
Ramses Navarro
Executive Chef
Le Comptoir de Pierre Gagnaire
Lorenzo Merolle
Executive Chef
Regent Shanghai on The Bund
Yunze (Zee) Zheng
Chef and Co-owner
Fabula and Alea
Lee Jia Wei
Executive Chef
La Bourriche 133
Freddy Raoult
Founder
Freddy Raoult Consulting
Du Jianqing
Chef and Founder
Amazing Chinese Cuisine
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小扬州特色葱油饼
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Egg
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1929 by Guillaume Galliot
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RAC
Fafu Korean BBQ
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Pony up
Madre
Taian Table
Blanc
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