Soup Dumplings · Yellow-Dot Variety · Premium
The upgrade. Pork and crab filling creates a sweeter, more complex broth than pure pork XLB. Yellow-dot variety, $1 more than the standard pork order, and the jump in flavor is worth every cent.
Crab and pork is one of the classic xiaolongbao combinations in Shanghai dim sum tradition. The fat in pork provides body and richness; the crab adds a natural sweetness and a faint oceanic depth that transforms the broth from savory to complex. The yellow dot on the wrapper marks this step up in the lineup.
The crab is mixed directly into the pork filling — not layered separately — so every bite delivers both proteins together. The aspic for these dumplings incorporates both pork and crab in the broth base, which means the soup that releases on your first bite carries that layered sweetness from the very first sip.
At $13 for 6 pieces, the price-per-dumpling is $2.17 — just 17 cents more than the pork-only variety. That is a genuinely small premium for a meaningful flavor upgrade. First-timers who want to order only one variety and have no dietary restrictions consistently get pointed toward pork & crab as the single best introduction to the menu.
Per full order (6 pieces). Estimates based on standard recipe; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Protein | 22 g |
| Carbohydrates | 40 g |
| Fat | 17 g |
| Sodium | 800 mg |
| Allergen | Present |
|---|---|
| Wheat (gluten) | Yes |
| Soy | Yes |
| Pork | Yes |
| Shellfish (Crab) | Yes |
| Dairy | No |
| Tree Nuts | No |
| Egg | No |
Ground pork and real crab meat are combined with ginger, scallion, soy sauce, sesame oil, and Shaoxing wine. Aspic cubes — made from a pork-and-crab broth — are folded into the raw mixture. When steamed, the aspic melts into the soup burst, carrying that distinctive sweet-savory crab note through every sip.
Contains wheat, soy, pork, and shellfish (crab). Not suitable for shellfish-allergic diners, vegetarians, vegans, or those on a gluten-free diet. Dairy-free and nut-free. If crab is a concern, the classic pork XLB or chicken XLB are shellfish-free alternatives.
Pork & crab XLB reward patience — the broth is particularly good here.
Grasp the dumpling at the top knot with chopsticks. The yellow-dot wrapper is the same thickness as the standard pork variety — handle with the same care.
Place it on a soup spoon and nibble a small hole at the side. The broth inside is particularly aromatic — you'll smell the crab sweetness before you taste it.
This is the best broth on the menu at this price point. Sip it deliberately — the sweetness of crab layered over the savory pork collagen is what distinguishes this variety from the standard order.
Black vinegar and ginger work especially well here. The acidity cuts the crab fat and lifts the entire flavor profile. Eat the whole piece in one bite.
