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ChineseTakeawayWalk into Yang’s and the first thing you see is a trio of Shanghainese chefs whacking, rolling and folding dumpling dough by hand. This franchise isn’t like most. In Shanghai, where the massive chain originates, Yang’s is famous for one thing – serving incredible dumplings.
The sheng jian bao is their most popular product, a crisp-bottomed, doughy dumpling filled with soupy minced pork. Be careful biting into your first one, they’re hot and prone to shooting out pork broth.
Unlike the original Yang’s , the Deane Street venue serves more than sheng jian bao and xiao long bao (soup-filled steamed dumplings). With a bigger, brighter space (mostly black tiles and a TV pumping out Chinese pop tunes) and an expanded kitchen comes the ability to make more dishes. Try guo tie (crescent-shaped pan-fried dumplings, commonly known as pot-stickers); wontons filled with shepherd’s purse (a traditional Shanghai and Jiangnan medicinal herb) and pork in chicken soup; silky dumplings drizzled in chilli oil and peanut sauce; and Sichuan-style poached chicken.
As a Shanghainese would, wash it down with a Chinese soft drink, some bottled prune juice or a cup of soybean milk.
