The flagship store of Nasho Mantouten at Yuyuan in Shanghai reopened on 26th October, 2018. The first floor is for take-away and the second and third floors are restaurant area. Newly renovated Nansho Mantouten will make further history in Yuyuan, Shanghai.
In the year 1900, founder Xiang Sheng Wu opened a restaurant in Yùyuán, Shanghai.
The restaurant was initially named "Chang Xing Lou," but during the 1960s, changed to its current name of "Nansho-Mantouten."
With our xiǎolóngbāo which is distinguished by its characteristic thin skin and voluminous filling, our restaurant is a renowned Nansho xiǎolóngbāo restaurant that still boasts long queues even to this day with over 100 years of history since its founding.
As of July 2015, Nansho-Mantouten operates units in Japan, Indonesia, Singapore and Hong Kong.
As a gourmet ambassador representing Yuyuan, Shanghai, we are contributing to the dissemination of Chinese gourmet culture.
Our restaurant has also been visited by Queen Elizabeth II of the United Kingdom as well as former United States president Bill Clinton and thus beloved by national guests around the world.
Our restaurant is beloved by national guests around the world.
"The secret to the deliciousness is in the filling." We extract the umami flavor of the filling by combining carefully selected ground pork and the pork rind-derived gelatin which is simmered in broth of chicken and vegetables.
Nansho xiǎolóngbāo is popular for its characteristic "thin skin" "voluminous filling" "mouthful of juice" "beautiful shape"
and is one of the first intangible cultural heritage to be certified in Shanghai.
Please be careful not to burn your mouth as the filling is extremely hot.
Using your chopstick, gently grab the xiǎolóngbāo and prop it on top of the spoon (careful not to break open the skin).
Slightly break open the skin to transfer the soup on to the spoon, and then sip the soup which is full of meat's tastiness.
Add some ginger to your liking. Then dip it into the black vinegar soy sauce and enjoy.