Sang-Ji Bao Frit brought Shanghai's shengjian bao downtown, to a narrow room on Bishop where the folding happens behind glass near the door. It is the third location of a Toronto operation and the first outside Ontario, run by John Xue, who grew up in Shanghai, came to Canada at fifteen, trained at Oliver & Bonacini, ran food and beverage for Marriott in China and cooked two years with Susur Lee before opening the first shop in 2018. Three things anchor the menu: the original pork fried bao, with a thicker skin than its steamed cousin, crisp on the bottom and loose with broth at the first bite; dry noodles slicked with scallion oil and crushed peanuts; and a clear wonton soup. Ordering is by QR code at the table, seating is limited, and there are no reservations.