The addition of shiitake and beech mushrooms to these lion’s head meatballs make for a lighter and more flavorful meatball. I prefer making smaller meatballs as they are easier to serve and take less time to cook. Fresh bamboo shoot is only seasonally available, but adds another layer of umami to the soup.

These flower knots, 花卷 hua juan, are a simple, but pretty variation on basic steamed buns. Layers of scallions, oil and salt add additional flavor and texture.

This is an easy dish great for quick lunch. Using a pressure cooker for this recipe can cut cooking time down to 30 mins, but you could also make this stovetop in a pot as well.

These classic Shanghai buns, "生煎馒头," are a cousin to xiaolongbao in terms of their pork filling mixed with a jellied stock that turns into hot soup during the cooking process. However they have a much more rugged exterior featuring a crisp bottom and a fluffy bao top.