Hang Zhou Xiao Long Bao (Da'an)

A xiaolongbao institution on Section 2 of Hangzhou South Road that began as a street stall. According to Michelin, owner Huang Wenjun first ran a Chinese roast-meat restaurant, learned to make soup dumplings from a dim sum chef at San Liu Jiu, and soon found the dumplings had overtaken the roast meats; the restaurant then turned to Jiangsu-Zhejiang dim sum.

The filling is pork with Yilan scallion, and the skins are made fresh daily, about 20 to 26 g each and pleated 21 times. Michelin says the shop's slogan promised the quality of Din Tai Fung, the taste of San Liu Jiu and street-stall prices. Michelin also recommends the spicy stinky tofu, served in a ground-pork sauce with dried shrimp and chili bean paste. Cash only.