Here are a few highlights:
We found ourselves a little later at our first stop, a row of hawker stalls selling food to-go. Upon seeing us approaching, the man selling potstickers or guotie fired up his pan and began cooking nimbly.
Nothing beats a fresh xiaolongbao dipped in tasty black vinegar and eaten at an authentic Shanghai eatery!
Everything was hands-on and from-scratch in making our pan-fried buns or shengjian bao—from mixing the ingredients and kneading the dough to meticulously folding the dumplings and finally cooking them… I’m proud to say the dumplings I made looked beautiful and tasted good!