Jiajia soup dumplings have always had a very strong reputation in Shanghai's Xiaolong circles, but the store has little publicity, and almost only relies on word of mouth from diners. Jiajia soup dumplings have been in business for three generations, and as early as the 70s, Jiajia soup dumplings were published in newspapers with their excellent reputation. Singer Lin Yilian also recommended Jiajia soup dumplings in her self-authored food book "Shanghai Aftertaste".

In Jiangnan, xiaolongbao is divided into three major factions, namely Shanghai xiaolong, Wuxi xiaolong, and Changzhou xiaolong. Shanghai Xiaolong is characterized by its small size, refreshing soup color, and salty taste, and Jiajia soup dumplings belong to the Shanghai Xiaolong faction. Wuxi Xiaolong won a fan for its larger size and fresh and sweet soup; Changzhou Xiaolong will be slightly niche compared to the first two. Although the lovers of the three factions often fight over which one is more delicious, from a historical point of view, they can be regarded as having the same roots: according to legend, after the Jingkang Change, the Northern Song Dynasty royal family moved south, and as a result, the soup dumplings were introduced from the north to the south, carried forward in the south of the Yangtze River, and got the new name "Xiaolong Steamed Bun".

Savvy diners know that the best Shanghai xiaolong is the ultimate in thinning the skin, rolling the dough to a firm firmness and making it translucent when steamed, allowing diners to see the soup flowing throughout. The soup is the soul of Xiao Long, but it is not "poured into" it. Instead, the pork skin is boiled in water to make a soup, filtered out of the residue, frozen into a jelly and then wrapped in the filling. The meat filling is large and springy, and only the large meat filling can bring enough soup, and the meat filling itself must taste tender. And Jiajia soup dumplings just meet these requirements.

There are various types of small cages for Jiajia soup dumplings, including fresh meat dumplings, crab roe dumplings, shrimp fresh meat dumplings and so on. Among them, shrimp fresh meat cage is the most popular among the majority of diners, and it is often the first to be out of stock every day. The shrimp fresh meat dumplings are stable, and each one is about the same size, but the pleats are not as delicate as Din Tai Fung. The skin of the shrimp cage is very thin, and you can faintly see the steamed shrimp in it. The meat filling of the shrimp dumplings is not firm because of the addition of large shrimps, but the taste is very elastic in the mouth. Shrimp Fresh Meat Dumplings have a slightly fishy smell, and sensitive diners can order a plate of shredded ginger or opt for Fresh Meat Dumplings. Although the soup of shrimp xiaolong is not as much as that of traditional fresh meat xiaolong, it is fresher in terms of taste experience.

In order to ensure the best taste of the xiaolong, Jiajia soup dumplings are steamed to order, so there is often a long queue in front of the door. In addition, the daily supply of fillings is limited, and a trip to the air is also an occasional situation encountered by diners, so if you want to eat the xiaolong of Jiajia soup dumplings, you must arrive at the store as soon as possible. However, the above situation is limited to the Huanghe Road store, and the waiting time for other branches is not too long. In addition, Jiajia soup dumplings also provide quick-frozen xiaolong takeaway, which diners can buy and steam at home.

In terms of price, Jiajia soup dumplings are much more affordable than Wuyouxian and Din Tai Fung, a cage of fresh broth dumplings is only 18 yuan, and the extremely high cost performance is naturally the reason why Jiajia soup dumplings are not less popular.