Even after indulging in several delicious bites around Nankinmachi, the irresistible sights and smells kept pulling me back in. There was still so much to taste—and I wasn’t ready to leave empty-handed. So, as I wandered deeper into the lively streets of Kobe’s Chinatown, I decided to grab a few takeaway treats to enjoy later.

Among the many tempting stalls, I returned to one of the more popular vendors with a constant crowd hovering around its steamer baskets. Their specialty? Freshly made dumplings and siu mai, both staples of Chinese street food and favorites among visitors and locals alike.

I ordered a small box of each:

The dumplings were pan-fried to perfection—crispy and golden on the outside, juicy and savory within. The filling was rich, likely a mix of pork, chive, and fragrant seasoning.

The siu mai were delicately steamed. Their soft, juicy texture and deep flavor made them an instant favorite.

Each piece was carefully packed in a takeaway container, still steaming and full of aroma. With my warm bundle in hand, I continued walking through Nankinmachi, soaking up the vibrant energy of the district—the red lanterns swaying gently above, the constant chatter of happy customers, and the rhythmic clatter from the kitchens behind each stall.

Taking these dumplings and siu mai with me felt like bringing a piece of Nankinmachi along for the ride—an edible souvenir from a neighborhood full of culture, color, and unforgettable tastes.