If you want to vote for the representative of Shanghai cuisine, then xiaolongbao will definitely be in the top three. Shanghainese people have a different way of calling pastries, they like to call all buns with and without filling "steamed buns", such as xiaolongbao, which is generally called "xiaolongbao", or simply "xiaolong". If you say "let's have a xiaolongbao" to the store, the identity of the "hard disk" will be exposed.

Among the thousands of xiaolonghao shops in Shanghai, Wu Youxian is one of the best. The owner, Chen Lina, is a national first-class dim sum chef, who worked in the green wave gallery, a signature restaurant in Shanghai famous for receiving state guests and dignitaries, and later went to Osaka, Japan to serve as the technical director of Nanxiang Mantou Restaurant.

The house has a thin skin, a large filling, and a lot of soup, which almost meets all the characteristics of high-quality xiaolong. Each koong has 32 pleats, far exceeding Din Tai Fung's 18 pleats. In order to ensure the freshness of the ingredients, the ingredients are generally sold out first-served, so if you want to eat the small cage of the house, you have to hurry up. It does not make pure pork dumplings, and incorporating various crab ingredients is the core competitiveness of Yayouxian. In the selection of ingredients, the house is also very careful, every three crab covers are only used to make a crab cover cage, which shows the sufficiency of materials. Diners who like to eat crabs can order a cage of crab Tianxidi, which contains two crab roe, crab meat, and crab cover cages. The amount of crab roe in the crab roe cage is very large, and the crab roe and pork are mixed together, and there is both the tenderness of the pork and the freshness of the crab roe in the mouth. The crab meat in the crab meat cage is more tender than pork and is very chewy, even diners with a non-sensitive tongue can eat the difference.

Generally speaking, a small window should be opened on the xiaolong, the soup in it should be inhaled, and then the remaining soup will be wrapped in the meat filling and the whole xiaolong will be sent to the mouth. It is easy to break the leather clip if you are not careful, so the store also carefully provides a sauce made of minced ginger and white vinegar, and the chopsticks are squeezed with the sauce before clipping the small long, so that the surface of the chopsticks is much smoother. Diners who are not averse to the ginger flavor can also scoop the sauce into the xiaolong, which can remove the smell of ginger and cool the xiaolong. In addition, there is no shortage of dipping sauces such as lemon syrup, which are rare in other kolong shops.

If you have a fresh xiaolong at home, you may want to add a shrimp roe ravioli, which is one of the excellent companions of xiaolong. This bowl of small wontons does not add salt or MSG, and the freshness is completely based on shrimp roe. Be sure to stir the bottom shrimp roe before you eat it, the brown shrimp roe floats up, and the soup has the unique umami flavor of the shrimp roe. The skin of the small wonton is thin and smooth, and the pink and tender meat filling is half transparent, although the meat filling is not large, but it is very chewy. A bite of crab-flavored xiaolong, a bite of shrimp roe wonton, the umami is stronger.

THE NAME OF THE RESTAURANT IS DERIVED FROM THE JAPANESE WORD FOR "OISHI", AND THE DECORATION STYLE ALSO REVEALS A STRONG JAPANESE STYLE OF SMALL SHOP. Although it is a small shop, the level of service is not bad at all. The waiter will explain to diners the correct way to eat each dish and the composition of the ingredients. It should be noted that Thursday is a closed day for restaurants, so diners who intend to visit should avoid this day, and it is best to bring your own cash.

Although Wu Youxian is not very famous in the hearts of old Shanghai, and its store is located in Zhaojialou, which is 30 kilometers away from the city center, its Xiaolong will not be inferior to many old stores in the city in terms of taste, technique and production. It is also a good experience to walk around Zhaojialou behind you after eating Xiaolong, as a 3A-level scenic spot, it has a history of more than 800 years, and it is also one of the historical and cultural landscape protection areas in Shanghai.