Yulongfu

Headed up by a husband-and-wife duo, Yulongfu recipes have been passed down through their family archives since 1904.

The expertise of folding the 16 pleats of the xiaolongbao ensures a thin, tender dumpling with neat as a pin gathering at the top. This makes for easy chopstick access from the piping hot, soupy dumpling splendour in your bowl, straight to the mouth.

A particular delicacy at Yulongfu are the steamed black truffle xiaolongbao with pork. A tender ball of porky soup is steamed in a black truffle xiaolongbao with pork.

Enjoy the retro flavours of drunken chicken marinated in Chinese wine, sweet and sour pork and chopped roast duck. Moreish morsels and more, dumplings make an appearance in the form of xiaolongbao, pan-fried or steamed, along with buns and wontons.