Best I've had have been in Taiwan. Great broth, fresh pork, thin skin... Yum! DTF is a consistent and strong performer and I'm happy to get them regularly as they seem to meet the above criteria. Most other places I've been in HK the pork is not as fresh (or doesn't have the taste) and the skin is much thicker. I'd say skin thickness and quality of pork are the post important aspects.

Haven't tried too many 汤包 in Shanghai, though I've seen them on the streets a lot. I have had and always enjoy 生煎 though. Glorious stuff. But a little through the top, let the heat vent out, suck out some of the soup and those crispy bottoms... mmmm. of course half the fun is watching a newbie (it happened to me too) try to eat the thing in one go.

There is a nice and old school 生煎place "Feng" something on Nanchang Road near Maoming which is tasty.