Shengyuan Xiao Long Bao, Traditional dumpling restaurant in Guangming Village, Taiwan
Shengyuan Xiao Long Bao is a restaurant that prepares thin-skinned dumplings filled with seasoned pork and gelatin, which transforms into savory broth when steamed. The dumplings come in bamboo baskets and are portioned for individual or shared servings.
The restaurant follows traditional methods from the 1870s when gelatin was first incorporated into dumplings to create the signature soup filling. This technique originated in China and continues to be made the same way here.
The kitchen uses fresh loofah in the filling, reflecting how Taiwanese cooks adapt this Chinese dish with local ingredients. You can taste how this addition changes the flavor compared to versions elsewhere.
The food is affordable and visitors can try different baskets to explore the menu. It works best to come during quieter times to find a table easily.
Each dumpling wrapper is folded with exactly 18 pleats, a technique needed for the soup to stay contained during steaming. This handmade precision is a detail many visitors overlook, but it affects how the dumpling cooks.
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