PHOTOS BY KRISTY GRAVER

“‘We must stop eating!’” cried Toad as he ate another.

Those words, written by children’s book author/illustrator Arnold Lobel in 1972, are printed on my “Frog and Toad” T-shirt below a graphic of the amphibious friends having snacks. The quote sums up my experience at Nan Xiang Xiao Long Bao, a new restaurant in the SouthSide Works with some serious street cred.

Founded in Flushing, New York in 2006, with six East Coast locations, the Michelin-recommended brand is known for its authentic Jiangsu-Zhejiang cuisine and Shanghainese dim sum, including xiao long bao, handcrafted dumplings made fresh daily using centuries-old techniques. You can watch the skilled chefs in action through Nan Xiang’s viewing window.

“Crafting the perfect soup dumpling is an art that requires dedication, skill and extensive training,” CEO Eddie Zeng says. “Our dumplings have earned acclaim for the impossibly thin wrappers and rich, flavorful broth — a combination that has kept food lovers coming back for more. We are excited to bring this level of craftsmanship to the Pittsburgh food scene and share the tradition and expertise behind every bite.”

Eating them is also an art form, but there are instructions at every table inside the beautifully decorated Sidney Street restaurant, a space that once housed Tusca Mediterranean Tapas. For a completely different kind of Asian dining experience, Kura Revolving Sushi Bar is nearby.

My daughter Sarah and I ordered the Lucky Six Soup Dumplings, which allows you to sample a variety of flavors. They are traditionally prepared in (and named after) a small, bamboo steaming basket. Custom-mix your dumpling dip with soy sauce, black vinegar and ginger, get your soup spoon ready and follow the handy-dandy tabletop guide.

My notoriously picky eater was lucky enough to spend time with a friend from China who regularly prepared sumptuous feasts for her based on old family recipes. At Nan Xiang, Sarah was back in dumpling heaven.

PHOTOS BY KRISTY GRAVER

Once we emptied the basket Frog-and-Toad-style, we got another round of the restaurant’s signature Pork Soup Dumplings, plus a Seaweed & Garlic appetizer, a bird bath-sized bowl of Braised Beef Noodle Soup and Shanghai Stir-Fried Udon.

I’m surprised we didn’t croak!

Sarah’s already added Nan Xiang to her list of preferred dining spots in the city, along with several Asian eateries that recently opened in the North Hills, including a revamped version of Sesame Inn at The Block Northway in Ross.

We still need to visit Jackie Inn Chinese Restaurant, which opened in December on Rochester Road in Ross, near our longtime go-to place, Sir Pizza. I bet I can eat a Buddha’s Delight and a Royal Feast on the same day.

On our next trip to Nan Xiang, I want to try the Shanghai-style breakfast featuring cold appetizers and traditional delicacies, but I recommend that all first-time customers get a few baskets of those addictive dumplings.

And, for frog’s sake, bring a friend!

South Side, 2773 Sidney St. Daily hours are 11 a.m. to 10 p.m.