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At Shoronpou Mania, run by Michelin Bib Gourmand restaurant Gyoza Mania, you can sample four different types of xiaolongbao – there’s beef, crab and miso, truffle, and original. Through a glass wall, you can see the production process of stretching the dough, filling the wrappers and eventually steaming the soup dumplings in baskets. Pair your xiaolongbao with side dishes like steamed chicken in chili sauce, or homemade zongzi (rice dumplings wrapped in bamboo leaves), and wash it all down with Shaoxing wine or an oolong highball.