"Before it was reincarnated as a dumpling and noodle joint back in 1972, Din Tai Fung was a cooking oil business. That doesn't sound so promising in the flavor department, but it turns out these xiao long bao are some of the best in Shanghai . Try thepork, pork and hairy crab, black truffle and pork, or the shrimp soup dumplings. And if you're into noodles, the noodle soup with pickled mustard greens or braised beef will do the trick. No matter what you order, ask for a side of pea shoot greens to balance the rich main course with a punch of freshness."
The Perfect Weekend in Shanghai
Photo by Saskia Potter
