Shanghai Nanxiang dumplings has hundreds years history , born in the late Qing Dynasty. Nanxiang dumplings use white flour as skin, leg of pork meat for the filling, and the most unique is using old hen soup and pork skin, mix and cook them together and then make skin cold, stir in the stuffing inside. Its advantage is thin, tender, plump. After it steamed, the dumplings look like white rabbits with hot mist. Prick dough, slippery juice suddenly flow out. If you eat when served with ginger, vinegar, its taste better.