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Shanghai’s dumpling delicacy known as xiao long bao
Christopher St. Cavish checks the skin of a soup dumpling with digital calipers capable of measuring 1/100th of a millimeter at Zun Ke Lai restaurant in Shanghai.
(Nick May / For The Times)
Chef-turned-food-writer Christopher St. Cavish, at Zun Ke Lai restaurant in Shanghai, demonstrates how a dumpling droops when picked up.
(Nick May / For The Times)
Dumplings, called xiao long bao, at Zun Ke Lai. The Shanghai restaurant ranked No. 1 on the Shanghai Soup Dumpling Index.
(Nick May / For The Times)
A Zun Ke Lai cook puts filling into the top-ranked dumplings at the restaurant in Shanghai.
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