"The Shanghai soup dumplings have a thin skin yielding to a burst of rich, deeply satisfying, umami-punched broth, then to the sweet and earthy, fine-textured pork and crab meat." Chef Anita Lo Read more.
This hole-in-the-wall family-owned and operated Taiwanese joint served the best Xiao Long Bao in the Mile High City. Service may be slow but it's well worth it. [Eater 38 Member] Read more.