The quest for the xiao long bao

The main culinary asset of Shanghai nowadays it that you can get food from almost every kitchen, both internationally and the many Chinese cooking styles, so we are no longer mainly relying on the Shanghainese kitchen. The greasy, overcooked and often tasteless food that is called Shanghainese should be in the lower ranges of rankings for ways to prepare food.
But there is one exception and that is my favorite xiao long bao. I was please to see that the International Herald Tribune has sent one of its more diligent reporters for a three-day hunt for the best xiao long bao in Shanghai.

The Shanghai dumpling, an elegant culinary achievement masquerading as a humble snack, consists of a ball of minced pork (sometimes with an added dollop of crab or crab roe), wrapped in a pleated flour dough skin, which is then steamed. But every xiao lung bao also holds a delightful surprise: there's a spoonful of hot soup, made from chicken or pork, sometimes both, inside.

I had missed the news earlier, but the xiao long bao has been put by the Shanghai government on the list of protected traditional treasures. It is good to know that sometimes the government does set its priorities right.
No stone remained unturned:

The unexpected discovery - and the lovely, tree-lined residential neighborhood - compensated for Fu Chun's disappointing dumplings, which contained a bit too much greasy soup, had a slightly rubbery feel to the meatball and an odd aftertaste, as if they'd been made with less than prime pork. (Which makes sense, considering that pork dumplings cost 8 RMB a basket here, compared to $45 at Din Tai Fung).

Do read the story only with a full stomach.