This is where it all started – the origin of the Xiaolongbao soup dumpling with the lip-burning meat jus still skilfully wrapped in the thin skin. Of course, the dish existed far longer than Nanxiang, but this is where it became an icon of Shanghai and Jiangnam-style dimsum.
Yuyuan or Yu Gardens is a 16th-century classical Chinese garden spanning 20,000 square meters. Famous for its Ming Dynasty architecture, jade rocks, and surrounding bustling bazaar, it offers a peaceful retreat filled with traditional pavilions, ponds, and zigzag bridges. And next to the bridge is Nanxiang Steamed Bun Restaurant founded in 1900.
The world-famous Nanxiang Steamed Bun Restaurant (Nanxiang Xiao Long Bao), born in Shanghai over a century ago, holds a prestigious Michelin Bib Gourmand for its original City God Temple location in Shanghai. It is widely celebrated for its paper-thin wrappers and rich, flavourful broth.
Enter from a nondescript door into the restaurant, there were 4 storeys in this century old building. Refurbished in 2018, the dining room is modern and airy. The ground continues to cater for takeaways while the upper floors are for dine-in only. There’s always a queue for a table, but the tables turn very quickly.
The whole operation has been revamped since they got their Bib Gourmand, it has become more polished and effective. Gone are the porcelain utensils, replaced with cheap melamine ones that are easier to handle by the staff.
Princess and I came for lunch, and we ordered our usuals from Dintaifung that you can also get from Nanxiang. We started with an appetiser that is very Shanghainese. 糟四宝 Four wine lee marinated appetisers came with duck tongues, shrimps that were already shelled, edamame and pork tongues that had been soaked in a braising sauce made from wine lee. Refreshing and delicious.
Next, Princess’ favourite soup, 上海酸辣汤 Shanghai sour and spicy soup. The portion was about the same as DTF in Taipei, and they had put in shredded pork blood pudding. IMHO I think this one is better as it is more robust in terms of tastes and spiciness.
First up, the traditional pork XLB. The dumplings were piping hot, and each one was filled with the delicious au jus from the pork. The minced pork was a mixed blend of fats and meat, but it was the fat that gave the yummy, sticky texture. The folds were not as consistent as DTF, and the skin was thicker. The flavour is also sweeter, but it is juicier and more fulfilling as each one is larger.
This trip, Princess had acquired a taste for Shepherd’s purse for its herby taste. She had to order this shepherd’s purse XLB that has this special filling. Quite good, but not as juicy as the pork XLB.
The difference between their crab roe XLB and the traditional one is that the crab roe ones are not sealed on the top of the dumpling. You can pour vinegar directly into the dumpling without breaking it. I suggest that you take a bit of shredded ginger, dip it with vinegar and drip the vinegar into the opening. Then eat it together to reduce the strong crab taste.
Along with the regular XLB, we also tried the oversized ‘super’ XLB served with a straw for sucking up the soup. The one from Taikang is better. The waiter in Taikang, wearing a glove, would pick it up and place it on your plate. Here, it is served on the plate with a ring holder around it.
Of course we made a mess of it, and just sipped directly the crab roe filled soup from the saucer with a dash of vinegar to cut the strong tastes of the crab. I find this a gimmick than a true good eat.
Many naysayers would comment that this brand has become too commercial and not nice anymore. There are many mom and pop stores that do the genre well. But if you have only limited time or trying xiaolongbao for the first time, Nanxiang is a good yardstick to get acquainted with this delicious dim sum from Shanghai.
Nanxiang Steamed Bun Restaurant 南翔馒头店
No 85 Yuyuan Road, Shanghai 豫园路85号(近城隍庙豫龙坊)
Tel : +86 21 6355 4206
Visited Apr 2026
Michelin Shanghai Guide Bib Gourmand 2021-2026
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