Ever since I saw Anthony Bourdain try xiaolongbao on an old episode of No Reservations, I’ve been smitten with trying the regional dumpling. Xiaolongbao, or Shanghai soup dumplings, are delicate flour dumplings filled with a solid meat aspic. After being steamed, the filling melts into a piping hot soup, perfect for dipping into the requisite vinegar-ginger sauce. If that doesn’t sound compelling, I question your taste buds.
Bund Shanghai in San Francisco’s Chinatown serves the best xiaolongbao I’ve sampled in the city. The filling is super flavorful and the dough is delicate but sturdy enough to encase the dumpling’s liquid gold inside.
But there’s so much more to Shanghai cuisine. On a recent visit, I sampled lion’s head meatballs, or meatballs stewed with soy sauce and bok choy. Covered in a savory, slightly sweet sauce, the leafy vegetable is meant to convey a lion’s mane.
The menu at Bund Shanghai is long and can be unfamiliar, but be adventurous. I tried the salted cabbage with bean curd skin on the recommendation of a colleague, and while the name doesn’t scream “eat me!” it’s now one of my favorite dishes at Bund Shanghai. The bean curd skin is translucent and noodle-like, while the salty cabbage adds a kick and fresh soybeans provide crunch.
Another dish I would have overlooked were it not for the recommendation of another colleague are the turnip puffs. This small plate is part of the lunch menu only, and is made with a peppery shredded turnip and meat filling encased in a light, flaky puff pastry.
While Bund Shanghai specializes in Shanghai-style cuisine, don’t overlook their other offerings. Bund Shanghai serves my favorite version of the Sichuanese dan dan noodles. It’s also the spiciest version of dan dan noodles I’ve tasted, so be prepared to break a sweat. For the uninitiated, dan dan noodles are noodles served in a blazingly spicy sauce containing preserved vegetables, ground meat, green onions, chili oil, and Sichuan peppers.
With a casual vibe and friendly service, Bund Shanghai has become one of my regular go-tos in San Francisco when I’m hungry. I may not have visited Shanghai yet, but at least I finally found my beloved soup dumplings — and much, much more at that.