Nan Xiang Xiao Long Bao Review: A Bite of Shanghai in Flushing

Written by Sandy Candy

It seems like everyone is craving some xiao long bao, or soup dumplings, ever since they grew insanely popular in the US. Now, even Trader Joe’s sells frozen soup dumplings for the American audience to enjoy when they’re in a rush. 

But let’s talk about the origins of the Shanghainese soup dumpling. For that to happen, we need to zoom in on the humble town of Nanxiang, Shanghai, where the soup dumpling all began. The term Xiao Long Bao directly translates to “little basket buns,” named for the cage baskets in which the soup dumplings were steamed. The name “Nanxiang Xiao Long Bao” couldn’t be better suited for this restaurant.

As a student of the School of NYTimes, visiting this restaurant in Flushing was part of our curriculum. We huddled close to each other as we dodged the rain that came down like bullets. But no obstacle could hinder us from trying out the soup dumplings Nan Xiang Xiao Long Bao had to offer. 

Hair wet and feet cold, we stepped inside the stony interior lined with dark wood. Quiet chatter filled the spacious restaurant as a waitress led us to our table. 

Soon, the star of the meal arrived: the soup dumplings, 6 for $14.25. Zealously, I poured vinegar into my spoon and dropped a thin slice of ginger into the puddle.

Xiao Long Bao (Soup Dumplings)

A bite in the wrong spot of the dumpling, and the soup pours from your spoon like an uncontrollable flood. Although I had years of experience, there was never a 100% success rate. With shaking hands, I placed the dumpling onto the spoon, its excess resting lazily over the edge. The wrap was pearly white, each fold carefully calculated to be of the same size. It beckoned me to the spoon, and I nibbled on the side of the wrap. 

The broth warmed my insides as I gulped it down. It was just the right amount of saltiness paired with hints of vinegar and ginger from below. Then, greedily, I bit down into the soup dumpling to capture a moment when I could taste both the soup and the filling. That was when I realized that the highlight of this moment was over; there was nothing that could replace the broth as the best part of the soup dumpling. The filling was more a texture than a taste, and the wrap contributed little to the dish’s remarkableness. I ate the rest of my soup dumplings, anticipating only the beginning of the process. 

In addition to the dumplings, I also ordered some jellyfish and stir-fried rice cakes. These were satisfactory to the taste buds, yet nothing extraordinary. The total was just over 50 dollars for a meal that fed 3 people – a suitable price for a Queens restaurant that served

casual Chinese cuisine. Reservations are available, and it is certainly a place worth trying as a means to introduce Shanghainese food into your diet. Although I have never traveled to Shanghai, the soup dumplings took me to the metropolis, standing beneath the Oriental Pearl Tower.

Jellyfish

Stir-Fried Rice Cakes

Learn more about Nan Xiang Xiao Long Bao by visiting: https://nanxiangxiaolongbao.com/

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