Cheung Hing Kee Shanghai Pan Fried Buns sells xiao long bao pan-fried right in the pan, with a variety of fillings to choose from. We ate here 8 years ago and got completely hooked, so coming back to Hong Kong this time meant we had to hit it again. We picked the signature flavor and black truffle. The xiao long bao skin is thin, and biting in releases scalding hot soup — we'd recommend sipping out all the soup first since it's extremely hot, then slowly working through the wrapper along with the pork and shrimp filling. So delicious we think about it constantly — a must-stop every time we're in Hong Kong.