People's Square. Humid. Piping hot. My body was agitated and sweating like crazy, not used to the heat. S zig zagged through the bustling crowd, leading ahead as I slugged behind.
"We're not too far." S cheered. "You see that line of people? The place is there."
Yang's Fry Dumplings makes Shanghai's most famous sesame-seed-and-scallion coated fried dumplings, hence a queue is expected. S lined up for our shenjianbao - fried dumplings - while I located an empty table among four.
A guy in the next table pushed aside his plate of vinegar and nursed on his Tiger beer.
I watched some four, five people in white folding dumplings inside a glass kitchen. On the other end, another person was doing all the frying, boxing and handing out fried dumplings to customers outside.
About fifty of dumplings were made every five minutes so it didn't take S long to get ours.
I never had shenjianbao before. S explained that a shenjianbao is different than xiaolongbao (soup dumpling) because, unlike that of xiaolongbao, the dumpling skin is made using yeast, fried and coated with sesame seed and scallion.
Yang's fried dumpling is great. The skin is firm and savory like Chinese pastry and the inside is juicy with seasoned pork and pork stock. I do suggest, however, not to order too much because a shenjianbao can be very filling.
Yang's Fry Dumplings (Xiaoyang Shengjian Guan)
101 Huanghe Road
Shanghai
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