A staple of China’s dim sum tradition is the steamed bun, an innocuous little ball of dough that contains a burst of flavourful filling. Shanghai’s xiaolongbao, which translates roughly as “little buns in a steaming basket,” are probably the pinnacle of this snack. Traditionally, they are filled with pork and aspic, which is a meat stock gel that melts into broth when heated. As a result, the tiny buns pack a tasty, salty punch. They are found throughout the city, enjoyed standing up at street stalls and restaurant-fronts by Shanghai’s business set and the city’s working class in equal measure.
