A favorite for those wanting a heartier textural experience. These buns (sheng jian bao) are steamed until the dough is soft and pillowy, then pan-fried until the bottom is dark brown and shatteringly crisp. They are filled with juicy pork and a small amount of broth. Reviewers often mention that these are as technically impressive as the soup dumplings.
Tips from diners
These are much more filling than the XLB. One order of buns and one order of soup dumplings is plenty for two people. Watch out—the soup inside these can be even hotter than the dumplings.
The gold standard for xiao long bao in New York. Each dumpling features dozens of thin, elastic pleats that hold a generous amount of tender ground pork and an intensely savory, piping-hot soup. The skins are remarkably thin but maintain their structural integrity until you take a bite. Reviewers consistently praise the balance of the broth and the quality of the pork. It is the mandatory order for every visitor.
Tips from diners
Don't just bite into them! Place the dumpling on a spoon, poke a small hole to let the steam out, sip the broth, and then eat the dumpling with ginger and vinegar. It prevents a burnt mouth and lets you taste the soup properly.
A favorite for those who enjoy heat. Plump wontons are submerged in a vibrant, fragrant chili oil that is more savory than burn-your-tongue hot. The wonton skins are silky and the filling is snappy from the shrimp. Reviewers highlight the complexity of the chili oil which has deep notes of garlic and toasted spices.
A textbook execution of the Shanghainese classic. A flaky, oily, and crispy scallion pancake is rolled around thin slices of savory braised beef shank, fresh cilantro, and a touch of sweet bean sauce. It provides a delightful crunch and a robust savory punch that acts as a perfect counterpoint to the delicate dumplings.
Nan Xiang Xiao Long Bao is a cornerstone of the Flushing food scene, originally opening in 2006. It earned Michelin Bib Gourmand status for nine consecutive years, recognized for its commitment to traditional Shanghainese techniques. After moving to a larger, more modern space in 2019, it has continued to draw massive crowds for its world-class soup dumplings and regional specialties, maintaining its status as a city-wide culinary pilgrimage site.
The wait on weekends can be 60-90 minutes. They have a digital waitlist—put your name in at the kiosk and then go walk through the nearby New World Mall food court to browse while you wait.
They use a paper ordering system. Mark your items clearly and give it to the server immediately—the kitchen is incredibly fast once the order is in. Don't be afraid to order in rounds to keep everything hot.
The new Prince Street space is much larger and more stylish than the original. It's a great spot for a large group or a food-centric date. If you're solo, the smaller tables move faster.
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