With the traditional filling of pork and broth, drizzled with soy and topped with chopped ginger – the chewy, crispy base from the grill means you have to work that bit harder to perfect the technique that allows you to eat the broth without splurting it everywhere, but the extra effort is totally worth it.

Ed. note: Hungryel added, to explain this dish’s ‘localness’ in Taiwan: ‘Taiwan’s recent history of immigration from all parts of the Chinese mainland means that food traditions from all over can now be found there, in many cases better preserved than in their place of origin. Xiaolongbao are available all over Taiwan and are always highlighted at one of the ‘must have’ dishes at the most famous dumpling houses in Taipei.’