Xiaolongbao (soup dumpling), invented in the neighboring town of Nanxiang, has evolved into regional varieties, with Nanjing, Shanghai and Suzhou/Wuxi being the dominant styles. Tourists still flock to places like Nanxiang Xiaolong in Shanghai's Old Town to taste the traditional version, which has thicker skin and less soup. The Suzhou/Wuxi style has a sweeter filling and larger dumplings. But the Nanjing style, smaller with an almost translucent skin and less meat, has become the preferred style of modern Shanghainese, according to votes on Chinese restaurant ratings site Dianping. Jia Jia Tang Bao is the most popular restaurant in Shanghai for Suzhou/Wuxi style xiaolongbao, and has perfected its delicate wrapper and well-seasoned meat and soup. The hordes of people in line at its Huanghe Road location every day would agree. The ever-popular crab and pork dumplings brim with roe and sweet meat.

See the blog post: https://www.jingtheory.com/blog/best-xiaolongbao-in-shanghai