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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..

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27 comments:

  1. DianeAugust 24, 2011 at 7:09 PM

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

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  2. ICook4FunAugust 24, 2011 at 7:13 PM

    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.

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  3. Angel @ Cook.Bake.LoveAugust 24, 2011 at 7:16 PM

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

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  4. Honey Bee SweetsAugust 24, 2011 at 7:50 PM

    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

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  5. 鲸鱼蓝蓝蓝August 24, 2011 at 8:10 PM

    这个真的是上海的代表之一:)

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  6. Awayofmind Bakery HouseAugust 24, 2011 at 8:25 PM

    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 :)

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  7. kitchen flavoursAugust 24, 2011 at 9:16 PM

    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! :)

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  8. MaryAugust 24, 2011 at 9:34 PM

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

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  9. My Little SpaceAugust 24, 2011 at 9:50 PM

    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

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  10. Chiu YinAugust 24, 2011 at 9:52 PM

    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 =)

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  11. Little Corner of MineAugust 24, 2011 at 11:00 PM

    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?

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  12. lenaAugust 24, 2011 at 11:12 PM

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

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  13. Yee ErAugust 24, 2011 at 11:24 PM

    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

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  14. PeteAugust 24, 2011 at 11:42 PM

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

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  15. NadjiAugust 25, 2011 at 12:12 AM

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

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  16. ann lowAugust 25, 2011 at 12:15 AM

    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

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  17. AnonymousAugust 25, 2011 at 9:27 AM

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

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  18. Somewhere in SingaporeAugust 25, 2011 at 9:34 AM

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

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  19. AmeliaAugust 25, 2011 at 10:41 AM

    Looks delicious. thanks for sharing.

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  20. Swee SanAugust 25, 2011 at 11:37 AM

    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

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  21. ahteekitchenAugust 25, 2011 at 12:06 PM

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

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  22. choi yenAugust 25, 2011 at 1:27 PM

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

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  23. JeannieAugust 25, 2011 at 2:00 PM

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

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  24. cookingvarietiesAugust 25, 2011 at 6:09 PM

    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

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  25. Quay Po CooksAugust 25, 2011 at 6:34 PM

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

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  26. Nami | Just One CookbookAugust 27, 2011 at 4:04 PM

    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!

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  27. AnonymousAugust 30, 2011 at 11:10 AM

    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

    ReplyDelete

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