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Cheung Hing Kee Shanghai Pan-fried Buns 祥興記上海生煎包 which received a Michelin recommendation, is known for its dumplings.
Be careful biting in them, as the inner broth mah spill out.
The soup was sweet, matched with fresh-tasting pork. As for the bun, it had a good contrast of thin soft skin, and crispy bottom. It also reminded me of Shanghai’s Yang’s Dumplings aka Xiao Yang Sheng Jian.
http://danielfooddiary.com/2018/03/22/cheunghingkee/ #DFDHongKong
