Veggie anything usually plays second fiddle to its meat counterpart, but in our opinion the vegetable steamed bun (xianggan qingcao bao, 香干青菜包) blows the pork one out of the steamer. It's fresh, vibrant, forest-y, and honestly, even as a skull-sucking carnivore, I admit the generic minced pork ball in the meat one gets old after a while.


Visit the original source and full text: Shanghaiist