"New York has an obsession with xiao long bao, or soup dumplings, which originated in 19th-century Shanghai. One of the city’s go-to institutions is Joe’s Shanghai, which launched in Flushing, Queens, in 1994 and became so popular that it opened a second location in Manhattan’s Chinatown the next year. To this day, locals and tourists alike crowd both spaces for a taste of the handmade dumplings filled with hot, meaty broth, which are rolled and steamed to order. Featuring a thin skin made from flour and water, they come in two flavors: pork meat and crab with pork meat." - Natalie Beauregard
