Located on Dingxi Road, Xiaoyan Shengfang has not been open for a long time, but it has gained very high popularity. Owner Zhao Qin, who started her job selling Shanghai dim sum, opened the restaurant in 2015 under the name of her daughter Xiaoyan, before moving to its current location in 2015.

Xiaoyan's fried door is very eye-catching, and the yellow characters on a red background are quite like "scrambled eggs with tomatoes". The interior is a normal roadside snack bar style, but it looks very clean. The kitchen is at the door, and the two big black pots are very conspicuous. The chefs are busy in the kitchen and skillful in their hands. Every time the meal arrives, a large crowd gathers in the restaurant, and they have to wait in line for a table, and there are many diners who come to visit. Xiaoyan's takeaway business is also booming.

The dough of Xiaoyan is semi-fermented, which is slightly thicker than that of Xiaoyang. It tastes a little soft, but it is not lacking in toughness. The soup has a bit of a sauce color, and the flavor is fresh to sweet. The minced meat is different from the ordinary "soup heart" raw pan-fried, it is very firm, there is not much fat, and the taste is tender and springy. The bottom plate is crispy with some crispy and moderate hardness. Potstickers are also highly praised by diners, and their meat filling is the same as that of raw pan-fried, but because the skin is thinner, the base is more golden and crispy. When eaten in the mouth, the texture is richer than that of raw pan-fried.

The enthusiasm of the proprietress adds a lot to Xiaoyan's fried service, and when there are not many diners in the restaurant, she will take the initiative to talk to the diners, but a mouthful of Shanghainese will make customers from other places slightly embarrassed.