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♪ ♪ ♪ what are our expectations? which of the things we desire are within reach? if not now, when? and will there be some left for me? ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found some something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha la la la la ♪ ♪ sha la la la la ♪ ♪ sha la la la la ♪ ♪ sha la la la la ♪ china's younger generation is driving a growth in consumption. >> this is where the real power is -- china. >> if you live in manhattan like i do and you think...

>> that works. mm! oh, they're good. >> yeah. i think they cook it a few seconds. that's the secret. >> yoba sha are tiny little shrimp, deep fried first, then quickly tossed in the wok with garlic, ginger, salt, and soy. what is classic shanghainese food? what's distinctive about it? well, this, for instance. it's often black or dark and heavily inflected with oil, soy, and sugar. shanghai is and has been for some time a city of immigrants. and the food reflects that genealogy. a combination of people from neighboring zhejiang province known for their liberal use of sugar, soy, and vinegar, a...

Be disastrous. >> global impact. >> we are -- to say the least. >> it's certainly -- [ speaking in chinese ] >> oh, beautiful. this is what i was waiting for. >> xiaolongbao, literally, small steaming basket buns. but i translate them in my head to pillows of happiness that will scald your tongue and throat if you don't know what you're doing. look, there are a lot of reasons to come to china and to shanghai in particular, but these babies, done right, these things alone are worth the trip. ground pork and shrimp, folded exactly and always 20 times inside freshly made, individually rolled-out ...

There's no menu, no waiting list, and you only get a seat if she likes you. >> minji: oh, i ordered -- i ordered too much. sorry. >> anthony: no, that's fantastic. >> minji: i was trying to get all my favorite dishes. >> anthony: no, i'm very happy. we're joined by minji's friends, liu jing, an artist, and matthew lei, a restaurateur. this looks fantastic. how do you eat these? whole? >> minji: i eat them whole because i really like this. ooh. >> anthony: that works. mmm! >> minji: good, yeah. >> anthony: oh, they're good. >> minji: i think they cook it, you know, a few seconds. that's the sec...

These things alone are worth the trip. ground pork and shrimp, folded exactly and always 20 times inside freshly made, individually-rolled-out dough. as they're steamed, the delicious, delicious fat renders into a soup of the gods, which then, if you're not careful, causes unforgettable maxillofacial damage as it changes your life forever. oh, so good. in the china of the future, places like this -- fuchun xiaolong -- will be even more packed. by chinese, by expats, by visitors looking for the deeply satisfying rush of screamingly hot goodness. the chewy, deeply savory, fragrant, perfectly sha...