Nan Xiang's signature dish features the hallmark technique of Shanghainese cuisine - ground pork wrapped inside with aspic (pork gelatin) that becomes hot broth when steamed. The wrapper is thin enough to require careful handling but sturdy enough to contain the soup. Each dumpling should be eaten in one or two bites to enjoy the hot broth inside. This is what made Nan Xiang famous in New York and what draws crowds to Boston.
Tips from diners
Eat these immediately after they arrive - the broth inside is very hot. Spoon a small amount of the dumpling onto a spoon and bite the side to taste the soup before eating the whole thing.
Order multiple orders of different fillings - the pork, crab, and spicy beef are all worth trying.
Nan Xiang's fried rice uses properly dried rice (not sticky fresh rice) that allows each grain to brown and develop flavor. Pork, egg, and mixed vegetables provide protein and texture. It's a straightforward execution of a classic that works well as a side or light meal.
Tips from diners
This is a satisfying solo meal at a good price point.
Sheng jian bao combine the soup dumpling filling with a steamed bun wrapper, then are pan-fried on one side until crispy and golden. You get a contrast between crispy bottom and tender steamed top, plus the hot broth inside. It's a variation on the xiao long bao format that Nan Xiang executes well.
Tips from diners
The crispy bottom is key - order these and eat immediately while the contrast between textures is still apparent.
The crab and pork combination creates a more nuanced filling than pork alone. The crab adds subtle sweetness and richness without overwhelming the pork. The same thin wrapper and aspic-based broth technique applies. Reviewers note this version showcases the variations possible within the xiao long bao format.
Tips from diners
The crab version is subtly different from plain pork - worth trying alongside the original.
Nan Xiang brings a Sichuanese heat to the Shanghainese format. Ground beef is mixed with chili oil and spices, then wrapped with aspic. The broth that develops is infused with the spice flavors. It's a modern variation on traditional xiao long bao that appeals to diners who enjoy heat.
Tips from diners
This packs moderate spice - if you don't like heat, stick to the pork or crab versions.
Nan Xiang Express opened at 52 Beach Street in Boston's Chinatown in August 2023, bringing Shanghainese cuisine to Boston from a Michelin-recommended restaurant in Queens. The concept emphasizes speed and accessibility - over 30 seats optimized for takeout and delivery. Their signature xiao long bao (soup dumplings) feature thin, delicate wrappers encasing pork and broth that develops from gelatin during cooking.
This is newer (opened August 2023) but already has strong momentum - arrive early on weekends to avoid waits.
The space is designed for quick service - perfect for takeout or delivery if you can't find a seat.
This is an offshoot of the Michelin-recommended Nan Xiang Xiao Long Bao in Queens - same sourcing and technique but more casual format.
Page last updated: