I'm writing this post for a friend, since she's going to be travelling to Shanghai! (Her flight is today actually. It took me forever to start writing stuff because work is killing me.) OH and Blogger is blocked in China, so if you're going there, be sure to bookmark their site since you probably won't be able to open it there.
I've never really liked sheng jian bao (生煎包). I actually prefer xiao long bao (小籠包) more because there's soup inside! The difference between the two is that 小籠包 are sort of like dumplings that are steamed inside a wooden steamer and 生煎包 has a more bun-like skin that is pan fried. Both are traditionally filled with pork. All the 生煎包s I have eaten in Canada have a very thick bun skin, though not as thick as char siu baos (生煎包 ever! I'd rather eat their 生煎包 over other 小籠包.
小杨生煎生煎包 here, I think back to the one in Shanghai and how the ones in Vancouver will never be able to compare to that one.
Also, I tried their other small wontons in soup there, but that wasn't very good. It was more expensive than the four buns I think. So I would really just recommend getting more of these if you're hungry!