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Why we start this? My name is Mingle, a chef and a craftsman. Mingle means mixing, seems like a destined name, giving me talents on mixing, creating and tasting. Creating new dishes and mixing spices is a joy and my luck. Making food is not just a mixing of spices and ingredients, but more of cross culture fusion and collision. A mixing of culture, is how I love and care for this world. Everything needs to be balanced. Food tells a story. Food gives emotions. Food is the way I care for this world. Taking over my dad's 40 years experience of making soup dumplings (XLB), I upgraded the recipe and now display all my sense of foods to you. Hope you enjoy the dance of tongue. 

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Continue the History

Xiaolongbao (XLB), popularly known as Xiaolong Bun and Soup Dumpling, is a famous traditional snack and light meal popular in the southern region of China, especially Shanghai area. It is generally believed that modern Xiaolongbao has a historical relationship with royal family of Northern Song Dynasty in twenties in the 12th century (1120s AD). By the end of Northern Song Dynasty, the royal family migrated from north to the south of the Yangtze River, with the evolution of XLB. Its inheritance has not been cut off for thousands of years, and it has been innovated and promoted everywhere. The traditional XLB is smaller in volume than normal buns and vary in diameter from 1.18~1.97 inches, typically 1 oz per piece. The stuffing includes pork leg meat, and the jelly made from boiled pork skin and chicken broth to get soup inside with umami flavor. The chef who owns the whole process to make XLB becomes more and more rare due to the fast pace of human lifestyle. 

Our Soup Dumplings

Our XLB is carrying forward excellent traditions and incorporating original ideas. Besides making jelly from boiled pork skin, our broth contains chicken broth, shrimp, mushroom and other secret natural ingredients inside to level up the umami flavor. There are 33 processes in the production of our XLBs, such as meat preparing, jelly cooking, dough making, dough pressing, rubbing, picking, kneading, rolling the dough skin, stuffing and steaming, etc. Our XLB makes use of the Kurobuta Pork as base meat, bigger size around 1.5~1.7 oz per piece than the traditional ones. Once taking out from the steamer or a pan, our steamed or pan-fried XLB is translucent that you can see the soup boiling inside through the skin. Taste better with housemade sake vinegar and ginger.



  • To build friendship with loyal customers, food lovers, anime fans, artists and all people with passion and love. To spread healthy dietary culture and habit to the public and make contribution to building new order and new Renaissance in food industry.

  • To carry pure water for dine in customers daily; We carry for our customer's health.

  • NON-MSG INGREDIENTS. We don't use any MSG contained ingredients or color additives to foods. All the flavors are from natural ingredients and spices. As a stone chef, we enjoy the mingled aroma of spices. 

  • To keep the sensitivity of tongue, we taste food more than eat. We avoid MSG, extremely spicy or other chemicals that has a damage to the sensitivity of tongue. Food taste everyday before serving.

  • To keep food freshness, we don't recommend to refreeze the defrost meat. To protect the texture of meat, we never refreeze the defrost meat. Fresh meat within 48 hours in refrigerator. 

  • Snake River Farm®️ brand Wagyu Beef and Berkshire Kurobuta Pork. 

  • We score the XLB meat and dough everyday. 95-100 for the fresh XLBs for dine-in, 90-95 for to-go XLBs due to cooling time, 90 for frozen XLBs.

  • "We cook if you are hungry." Help the people in need to lead a better life.

  • FOOD WITHOUT BORDERS. We respect the food cultures of various countries. 

  • To make our legend to a long term legacy, we want to combine our food with film industry to build up a positive influence to people's spiritual life.

  • To make the best pork-based cuisine all over the world.

Kurobuta Pork is rich in nutrients and linolenic acid which can protect the liver, improve immunity and delay cell aging. Long-term consumption can prolong life and maintain youth. Transparent dough, blasting soup experience, beautiful shape, even folds, fresh taste of meat. Berkshire Kurobuta pork is considered to be the pork equivalent of American Wagyu or Kobe beef. Created from the Berkshire pig, Kurobuta is a heritage pork that comes from Japan. It’s world-renowned for its hefty fat content and exceptional tenderness, which gives traditionally tough cuts of pork a major texture upgrade. This gourmet pork is also much more flavorful than your traditional grocery store variety, making it a must-try.

Snake River Farms®️ is a premier producer of American Wagyu steaks and roasts, is coveted by award-winning chefs and served in top-rated restaurants throughout the world. American Wagyu beef is the result of cross-breeding Japanese Wagyu with high-quality continental breeds of cattle. American Wagyu beef is prized because of its intense marbling and high percentage of oleaginous, intramuscular unsaturated fat. The name Kobe is reserved exclusively to describe cattle raised in the Kobe region of Japan. Snake River Farms beef features a buttery texture, complex flavors, subtle sweetness and a lingering finish, which makes our California beef noodle soup uniquely delicious.


Mingle's Mango concentrates on making hand-made and machine-made XLBs (also called "soup dumplings") and noodles by high quality ingredients, creating original dishes, and spreading the spirit of determination, friendship and victory from anime art and movie art through food industry. Together with love and passion for food, and customer's appreciation and positive interaction, Mingle's Mango has developed the best-flavored XLBs and noodles in San Francisco bay area, even in the world.

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