SHANGHAI EDITION: Fried Dumplings!

Yang’s Fried Dumplings (Nanjing Xi Lu, #2 Line MTR, Exit 2]

Despite the blazing sun, and arid heat that was plaguing the entirety of shanghai during my visit, yang’s fried dumplings was a must-do on my visit to the traditional yet incredible metropolis. One of the fascinating things about Shanghai is despite the ever-changing infrastructure and constant beautification of the city, the most traditional and local food joints can still be found. Yang’s proves to be a hidden jewel among a strip mall encompassing everything from KFC, to Roxy, Puma, and Asics on the famous Nanjing Xi Lu.

So what makes this “fried dumpling “ so good? As a food enthusiast, I have grown up eating the [Sheng Jian Bao] which can be best described as a larger round-shaped dumpling filled with meat filling-usually pork although beef has been a recent addition in many restaurants. Seems standard enough right? There is one factor to the [Sheng Jian Bao] that makes or breaks a [Sheng Jian Bao]. In french this would be known as the “jus” but Chinese would probably use “zhi” or juice. The “zhi” in a [sheng jian bao] is a combination of soup jello(which is usually chicken or beef stock stuffed inside the dumplings with meat filling before steaming) and residue from the fatty meat. The combination of the “zhi”, crispy & thick chewy shell and the meat filling make this simple food a popular favorite of tourists and locals alike, including myself.

This may be a presumption of my own but during the cold, damp winters, there is no sign of heat and in the same manner, hot summers do not receive any relief of air-con either. Perhaps, this is a better attempt to efficiently serve the mass of people waiting for these delicious dumplings. Seating at each of the small establishments proves to be extremely limited but neither seating nor lack of heat/ac keep the crowds away. If you travel to Shanghai, this is a must try ☺

Cheers! and happy eating!