Yang's Fry Dumpling is known for thin wrappers, crisp bases and juicy fillings. We recommend the flavours below; percentages come from a collected recommendation list, not an independent vote by this guide.
Flavours we recommend
- Pepper and prawn shengjian
- Whole springy prawns in a thin, crisp-bottomed, very juicy bun. The collected recommendation list gives it 37%; that figure is not an independent vote.
- Classic pork shengjian
- A juicy pork filling and crisp base; rich if you eat many. The collected recommendation list gives it 34%; that figure is not an independent vote.
- Crab-roe shengjian
- Crisp and brothy, though we find the crab flavour relatively mild and the filling rich. The collected recommendation list gives it 16%; that figure is not an independent vote.
- Duck-blood vermicelli soup
- A comparatively light soup with varied toppings, intended to balance the fried buns. The collected recommendation list gives it 14%; that figure is not an independent vote.
- Hot-and-sour noodles
- Thick noodles with a relatively mild, slightly sweet profile. The collected recommendation list gives it 11%; that figure is not an independent vote.
Vent the broth, then add vinegar
- Open a small vent
- Open a small hole in the side rather than biting straight in, which can release scalding juice.
- Sip and season
- Sip the hot broth carefully, then add a little vinegar or dip the bun in vinegar and chilli oil.
- Finish the bun
- Once the hottest broth is gone, eat the rest and enjoy the contrast of crisp base, wrapper and filling.
Branches and queues
- Timing and takeaway
- Queues are common at mealtimes, especially after 15:00 and in the evening. Visit off-peak or order pickup through the mini programme, and eat takeaway promptly.
- Eat in when possible
- Dine in for the crispest base and hottest broth. For takeaway, we recommend briefly reheating in an air fryer or pan.
Balance and expectations
- Something fresh alongside
- Pair the rich buns with hot-and-sour vermicelli or light chicken wonton soup, and let the broth cool briefly before sipping.
- A slightly sweet profile
- The seasoning has a slight sweetness typical of our Shanghai style; vinegar can balance it if you prefer a more savoury taste.