[CLOSED] Xiang Yuan Ji Shanghai Pan Fried Dumpling

Imagine savoury tau huay in a light soya sauce with bits of salted vegetable. Hardly see it available here so was pleasantly surprised to find this dish. Super tasty despite feeling healthy, and something you can have with no guilt.

The picture speaks for itself. A dream come true for all you fans of pork belly out there. The fats are legit melt-in-your-mouth and skin was gelatinous and bouncy. Made up for the meaty part which was a bit tough. Sauce is pretty sweet - something I guess some of us may not be used to. Special, and something I'd recommend off the menu.

I have to say that I felt like I was transported back to those days where I was still living in Shanghai when I took a bite of the nian gao. For those who are wondering what Shanghaiese cuisine constitutes, do make a trip there. You will be surprised that it's more than just xiao long bao.

I went there specially for sheng jian but was told that it was not available that day. I decided to go for the wantan soup instead. As a true blood Shanghainese, I can testify that the wantan were really super authentic. It would have been better if it weren't as salty although Shanghainese cuisine is well known for being sour and salty.

The dumplings were the work of a master - tasty and very thin skin. Soup was so-so. At $5.50, one of the rare items here that's not overpriced.

What I highly recommend here is this.
Their “la mian” is cooked on point and comes in a tasty albeit oily sauce that has a hint of preserved olive flavour which I adore. It is unadorned save for a lone “bok choy” and some black pieces of preserved-to-the-point-of-being-a-relic vegetable. If you are keen to beef up on protein, you can order the deepfried crispy pork chop. Or for something healthier, a bowl of handmade Pork and Shepard’s Purse Dumplings Soup ($6.50) or the Prawn and Pork Wantons Soup. I have eaten all three (two on previous visits) and like them a lot.