The line-out-the-door dumpling temple that made Flushing a pilgrimage site for broth-filled bliss is expanding once again. Nan Xiang Xiao Long Bao has a new location at 180 American Way in National Harbor, planting its flag on the Potomac waterfront.
If you’ve never made the trek to the original or other offshoots, here’s the short version: Nan Xiang has been folding some of the country’s most celebrated soup dumplings since 2006. The Michelin Guide has recommended the restaurant for nine consecutive years. And now it’s the brand’s second Maryland location (with a third coming soon), expanding a footprint that’s turning the region into serious dumpling country.
The star of the show, as always, is the xiao long bao. These are not the frozen supermarket variety. Each one gets mixed, rolled, filled, and hand-pleated before steaming to order, sealing rich, savory broth inside a delicate wrapper. At National Harbor, you won’t just eat them, you’ll watch them come to life. The 6,000-square-foot space is built around an open kitchen, so diners can catch the chefs pleating away throughout the day. It’s dinner and a show, minus the ticket price.
Want the full experience? Order the Lucky Six Soup Dumplings, a vibrant assortment of six signature dumplings, each with its own naturally colored wrapper and distinct filling. The lineup runs from classic Pork and Crab & Pork to Chicken, Pork & Truffle, Luffa Shrimp & Pork, and Scallop & Pork. It’s the kind of dish built for photos and family-style sharing.
But the steamer basket is only the beginning. Nan Xiang’s menu digs deep into Shanghainese and regional Chinese cooking, with crispy pan-fried pork buns, scallion pancakes, hand-pulled noodles, wok-fired stir-fries, and dim sum favorites. Vegetarians get plenty of options, and house-made fruit teas keep things refreshing. Early risers, take note: breakfast specialties like fried dough sticks with warm soybean milk and Northern-style pastries are served all day.
“For nearly two decades, guests have traveled to Queens to experience our handcrafted soup dumplings and Shanghainese comfort food,” said Eddie Zheng, CEO of Nan Xiang Xiao Long Bao. “Every new restaurant gives us the opportunity to introduce another community to the tradition of Xiao Long Bao and the joy of sharing a meal together. We’re excited to become part of the National Harbor community and welcome guests around our table with the same recipes, craftsmanship, and hospitality that have defined Nan Xiang since 2006.”
The restaurant seats 160, with 136 indoor spots and 24 patio seats overlooking the harbor. The design blends contemporary lines with traditional Chinese touches, making it equally suited to a quick lunch, a family dinner, or a group celebration.
Location doesn’t hurt, either. Perched steps from the Gaylord National Resort and MGM National Harbor, Nan Xiang is set to catch both locals and the millions of visitors who flood the waterfront each year.
