For once, not a discussion of who makes the best Xiao Long Bao, but the pan fried doughy version with pork and juicy soup inside, called Shen Jian Bao (sometimes written as Sheng Jian or Jien Bao).
For the South Bay I dare say Shanghai Flavor Shop does it the best.
I had a terrible monsterous version at New Mandarin Garden in South SF, and that was as north as I had got.
So what do the hounds think is the best SJB in SF city proper?
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