Paul L.
Google
Yang's Fried Dumplings is a Shanghai institution for a reason. The shengjianbao arrive hot and unapologetically rustic: blistered, golden bottoms that crackle when bitten, giving way to a soft, slightly sweet dough. Inside, the pork filling is juicy and savory, with just enough broth to remind you that this is a cousin—though not a copy—of xiaolongbao. A scatter of sesame seeds and scallions adds aroma and balance, and the whole thing feels honest rather than polished.
The experience is brisk and functional, almost cafeteria-like, which suits the food. You come here to eat, not to linger. Prices are modest, turnover is fast, and the dumplings are consistently satisfying—especially on a cool day when that first bite feels like a small reward. It’s not a place for reinvention or finesse; it’s a place that knows exactly what it is, and executes it reliably well.