Overview
Learn to make authentic Shanghai xiaolongbao soup dumplings in a 2.5-hour hands-on cooking class with expert chef.
Itinerary
2.5 Hour Shanghai Xiaolongbao Cooking Class Experience
These are called soup dumplings because they have a broth inside the dumpling itself. Your teacher will be a passionate foodie who will show you the technique involved.
You’ll make some yourself and cook them two ways. At the end, eat them together, and leave with a full belly and the recipe.
This is for ages 3-100; children are welcome.
A small group of no more than 15 Vegan and vegetarian options are available.
Skilled Chef: Certified senior Chinese Dim Sum chef with six years of teaching experience
Location: The kitchen is well-found where is in the Xintiandi area of city center
English-speaking backup support — We are very happy to hear your voice
Professional product team analysis on every part of the activity to ensure a funny, meaningful and enjoyable expeprience for you.
If you have any food preference, like vegetarian, please noted us at the time of booking.
Learn to make authentic Shanghai xiaolongbao soup dumplings in a 2.5-hour hands-on cooking class with expert chef.
Meeting & Pickup
What's Included
✓ Included
Complimentary tea
Vegan vegetarian applicable (on request)
Friendly and passionate English-speaking chef.
✕ Not included
Personal expenses.
Know Before You Go
- Not wheelchair accessible
- Not stroller accessible
- Infants must not sit on laps
- Infant seats unavailable
- Not recommended for people with back problems
- Not recommended for pregnant travelers
- Not recommended for people with heart conditions
Cancellation Policy
Free cancellation is available on most tours up to 24 hours before the start time. The exact cancellation terms for this tour are shown during booking.
Traveler Reviews
Looking back, I booked for the food in Shanghai, but the ordinary conversation around the work table was what made the session feel personal. The time around the cooking session was not the part I would cut.
The unglamorous part: the private format mattered most between the main stops. No waiting for a coach to refill and no counting thirty people before moving on. With 2 hours and 30 minutes to work with, the balance felt sensible.
One thing I learned: lunch landed later than I expected, so a small snack was useful. I was happier not cutting the time at the cooking session.
Not every minute was engineered into a “moment.” There was time for coffee, questions and simply watching Shanghai go by. I would still leave extra time for the cooking session.
Honestly, no grand claims from me: this was organised well, felt personal and showed us Shanghai at a sensible pace. My only advice is not to shorten the time at the cooking session.