When it comes to ingredients, she spares no expense

陈小将

One of her favorite dishes Jiejie Gao, a xiaolongbao with mantis shrimp and crab meat, takes a whole mantis shrimp to make just one. For Baoping'an, each xiaolongbao can yield two or more pieces of abalone together with crab pincers.

"Each bun weighs around 40 grams. Whether it's matsutake mushrooms or wild vegetables, there are no added seasonings — only natural ingredients," Chen explains.

Beyond the buns, vinegar pairings are meticulously chosen with at least five to six varieties to complement the different xiaolongbao flavors.

"For a pure crab filling, the vinegar needs to be slightly richer, while meat-filled ones require a lighter touch. A dash of lemon goes into those with crab roe and a hint of sugar for those with crab milt.

"I love xiaolongbao so much that I ponder tirelessly on perfecting each flavor each day," Chen says.

The dim sum restaurant has amassed numerous awards, including "China's independent innovation products", Dianping's "Must-Eat List", and the Michelin Bib Gourmand Award. For Chen, the swarming customers are the ultimate form of recognition.

"At peak times, the queues extend across the street, sometimes serving more than 1,000 customers in one day. By as early as 12:30 pm, the freshly prepared xiaolongbao are nearly sold out," Chen says.

Beyond warmly welcoming customers, Chen deeply values her employees. The shop's fixed working hours from 9 am to 6 pm ensure that staff have time for personal lives. "I would not want my employees to be exhausted. I always treat them like family members."