Nan Xiang Soup Dumplings

Name: Nan Xiang Soup Dumplings
Address: 39-16 Prince St, Suite 104, Flushing, NY, 11354, US
Telephone: 718-321-3838
Price range: $$

Shanghainese$$

Sun-Thu 8am-11:30pm, Fri-Sat 8am-12:30am

Soup Dumplings (Xiao Long Bao)

Original Pork Soup Dumplings鮮肉小籠包$10.00
- Signature
Classic Nan Xiang-style soup dumplings filled with minced pork and savory broth; 6 pieces
Scallop and Pork Soup Dumplings帶子鮮肉小籠包$11.00
Xiao long bao with scallop and pork filling; 6 pieces
Crab Roe Soup Dumplings蟹粉小籠包$19.00
- Signature
Premium soup dumplings filled with crab roe and pork — a seasonal specialty
Truffle Soup Dumplings$19.00
Xiao long bao with truffle-infused pork filling; listed as "Truffle & Pork Soup Dumplings (6)" on some ordering platforms

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Xiao long bao: Shanghai-style "soup dumplings": a thin pleated wrapper around seasoned pork and a cube of gelatinized stock that melts into hot broth as it steams. Eat them from a spoon: bite a corner, sip the soup, then finish the dumpling with a little black vinegar and ginger. On this menu as: Soup Dumplings (Xiao Long Bao) · Original Pork Soup Dumplings · Scallop and Pork Soup Dumplings.
Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Soup Dumplings (Xiao Long Bao) · Crispy Bottom Buns (Sheng Jian Bao).
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Potstickers.
Scallion pancake: A flaky, layered unleavened flatbread laminated with oil and chopped scallions, pan-fried until crisp and cut into wedges. Northern Chinese and Taiwanese in origin; some kitchens wrap one around sliced beef and hoisin as a "beef roll". On this menu as: Scallion Pancakes.