Our story began in 2003 when head chef Shizhou Da came to the US with the original recipe for Xiao Long Bao —Chinese steamed soup dumplings. She is the 5th generation of the original chef who created the very first Xiao Long Bao in China and has over 30 years of experience in making fresh, traditional homemade Shanghai style dim sum.
After 5 years’ restaurant business in North Jersey and New York, Chef Shizhou Da and her daughter Sally decided to bring Shanghai’s finest dumplings to Philadelphia in 2013. They chose a great restaurant location in Philly Chinatown at 1020 Race Street and attracted more and more people to come to try a bite of Shanghai style dim sum.
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