Hayes Valley, San Francisco ยท restaurant
A Michelin-listed Hayes Valley spot where everything on the menu leads back to the dumpling case. Xiao Long Bao with supple skins and high-clarity broth, pan-fried shengjianbao that spray soup on the first bite. The garlic cucumber salad, tossed with more fresh garlic than seems prudent, has become its own reason to come.
Cold cucumber tossed with a heavy amount of fresh garlic, the sleeper order.
Pan-fried soup dumplings with a crispy base. Brace for the soup inside.
Hand-pleated soup dumplings with thin skin and crystal-clear, intense broth.