Sijimei is a Wuhan dumpling house famous for tangbao — soup dumplings — and one of the city's most loved old restaurants. Founded in 1922 on Jianghan Road, it has been making the same handful of dishes ever since: pork tangbao, crab roe tangbao, the small steamed sticky-rice cakes called ouxiang gao, and a substantial wonton soup.
The tangbao are bigger than Shanghai xiaolongbao, with a thinner wrapper and more soup. Eat them straight from the steamer with vinegar and ginger, using the standard tangbao-eating technique — bite a small hole, drink the soup, then eat the rest. Try the original branch on Jianghan Road for the atmosphere; queues are common at lunchtime.