Wednesday, August 24, 2011

Nanxiang steamed dumplings, Shanghai China 南翔漪园小笼馆

Nanxiang steamed dumplings, Shanghai China


We went to the famous Yuyuan Garden Shanghai, before i share with you the garden's photos, today i share with you first the famous steamed dumplings in this garden, Nanxiang steamed dumplings.



Nanxiang steamed dumplings, Shanghai China


There were so many peoples waiting for a seat, no choice, we purchased by queue up in long line, i think we waited for 45mins...

Nanxiang steamed dumplings, Shanghai China


Nanxiang steamed dumplings, Shanghai China


Nanxiang steamed dumplings, Shanghai China


All dumplings were freshly made on the spot.

Nanxiang steamed dumplings, Shanghai China


Nanxiang steamed dumplings, Shanghai China

Actually the dumpling was not that impressed, no doubt the filling is fresh and good, but the dumpling's skin is a bit thick...But the price is good, RMB 20 (RM 10) for 16pcs of pork & crab dumplings.

Nanxiang steamed dumplings, Shanghai China


I captured a video to show you how fast the worker wrap the dumplings..

video

27 comments:

Food, Fun and Life in the Charente said...

I am sure that the queue was worthwhile they look very yummy. Diane

ICook4Fun said...

I love dumplings of any kind. If there are good it is worth the wait. Diana and I just went for some xiao long bao over the weekend in NY.

Angel @ Cook.Bake.Love said...

Same here I dont think it's really fantastic may be bcoz of different taste buds but I don't mind the thick skin. :)

Honey Bee Sweets said...

I think China dumplings tend to be thicker in skin as compared to Hong Kong style which we are more used to. I guess after waiting for 45 mins, you have build up so much expectation over the dumplings. ;P But I think it's still worth trying...since its so famous and you were already there. :) Thanks for sharing the photos and video...indeed very fast! ;D

鲸鱼蓝蓝蓝 said...

这个真的是上海的代表之一:)

Ah Tze said...

I don't like the dumpling with thick skin, the steamed dumpling at 鼎泰丰 in Singapore is with very thin skin, I love that type :)

kitchen flavours said...

The dumplings look good, I guess we are so used to soft and thin dumpling skin in dimsum! I do not like thick dumpling skin too! The worker is really fast! :)

Barefeet In The Kitchen said...

Wow! She wrapped those lightning fast. I would have loved to see it. Thanks for the video. :)

My Little Space said...

Sonia, I've seen this place so often over the foodie introduction through televisyen. It's the most famous dumpling in town. Looks really delish! Am salivating here. haha....
Thanks for sharing.
Kristy

Chiu Yin said...

I miss the dumpling!! and the 小扬生煎的生煎包!miss them a lot! Is really nice and cheap, I can finish 1 basket myself =)

Little Corner of Mine said...

I think Chinese people like their dumpling skin thick from my experience. They also made their own dumpling skin from scratch, perhaps that's why?

lena said...

i like dumplings too but not with too much meat filling. Just wondering do you know how to make xiao long pau?

Yee Er said...

Me too, i dun like thick skin dumpling, but i guess China ppl prefer that kind of skin, different eating culture, haha...

Tkz for sharing the pics,, nice shoot

Pete said...

Wah, long queue.....must be very tasty!

Nadji said...

Quelle chance tu as de faire ce voyage.
Même à Paris, on adore ces raviolis.
A très bientôt.

Anncoo said...

Yes Sonia. The price still remained the same when I was there one year ago. I remember I finished off the whole packet by myself :D

Dzoli said...

I love dumplings;) Fiona(Ny Chinese friend) thought me how to make them.Sometimes I use realy simple fillings:)

Somewhere in Singapore said...

This is one of my favourite foods... keke...

Amelia's De-ssert said...

Looks delicious. thanks for sharing.

Swee San said...

Surprisingly so far the food in shanghai has been cheap? Mmm maybe can consider going there for holidays next.. Shanghai has a lot of nice French Jap patisserie too

AhTee said...

I saw this 1st time in Martin Yan's show! The fresh hotty dumplings are really attractive yo! slurrpp~~

choi yen said...

oh...I love XLB! Nan Xiang @ The Curve had closed down >.<

Jeannie said...

The dumplings look delicious although the skin look a bit thick unlike the delicate xiao long pau skin available here.

cookingvarieties said...

hi sonia, blog walk and came here when i saw the word nasi lemak. ha ha. i pun suka nasi lemak.
your blog looks great, a great place for me to learn chinese recipes too
glad i blog walk to your site.. hi, i am Wan, from kl, do visit my blog , would love to read a comment from you too. have a nice day. hope to know more malaysian foodie bloggers

Quay Po Cooks said...

Sonia, I remember those Nanxiang steam dumplings. It is definitely worth the wait!

Nami | Just One Cookbook said...

45 minutes is not too bad right? I remember I waited for Ding Tai Fung for longer than that... I'd probably ask my husband to wait in line while I go search more food. =) Looks great and thanks for sharing!

Anonymous said...

Hi ,is that possible to show us the simple way to wrap a dumpling in details and step.Normally,dumpling experts only show the finished products,they always skip the steps on wrapping or sealing the dumpling..It would be greatest helpful for people like me to learn the important part of sealing the dumpling,otherwise,the filling will just come out easily.Thanks million.
Love your blog..
From Olivia

Blog Widget by LinkWithin