An ode to shengjian bao (生煎包), the greatest, soupiest dumpling of them all. A Shanghai morning staple, they can be had all over the city courtesy of the excellent restaurant chain Yang's Fry (pictured), who's success is a classic rags-to-riches tale for another time. This article was written in enthusiastic tribute at the time a very good little shengjian bao eatery had opened in Beijing, on Gulou West Street. Sadly it didn't last a year. Clearly, northerners prefer jiaozi.
This cover feature for The Beijinger uncovered 15 hidden gems in Beijing's restaurant scene by talking to the folks who know best - the city's contingent of Chinese food bloggers and culinary trend-setters.
The cover was created by a chef from the Imperial Mei Wei Zhen restaurant chain, trained in the art of decorative food carving.