xiaolongbao

Xiaolongbao originated in Changzhou, Jiangsu province, created by Wan Hua Tea House during the reign of the Daoguang Emperor (1820–1850). It evolved from the guantangbao (soup-filled dumplings/buns) of Kaifeng, Henan province, which was the capital city of the Northern Song Dynasty (960–1127).{{Cite web|url=https://www.shine.cn/feature/taste/1708252758/|title=Dumplings, a dish on the to-do list|website=SHINE|language=en|access-date=2020-01-27}}

There are numerous styles of xiaolongbao in Jiangnan cuisine. Shanghai-style xiaolongbao originated in Nanxiang, which was a neighboring village of Shanghai in Jiangsu that eventually became an outer suburb of Shanghai's Jiading District.{{Cite web|url=https://www.good.is/food/xiaolongbao-taiwan-shanghai|title=Food Wars: Xiaolongbao Edition|date=2016-11-17|website=GOOD|language=en|access-date=2020-01-27}} The inventor of xiaolongbao sold them in his first store in Nanxiang next to the Guyi Garden. From there xiaolongbao became popular in downtown Shanghai and promptly spread outward.

小籠包.jpg|Xiaolongbao in Taiwan

Crowded Nanxiang Mantou dian 1 by Eason Lai.jpg|The queue outside Nanxiang Bun Shop in Shanghai

Making Xiao Long Bao at Nanxiang Mantou Dian, Roppongi Hills.jpg|Making xiaolongbao at Nanxiang Mantou Dian store in Roppongi Hills, Japan

File:Xiaolongbao 1 2017-02-22.jpg wrapped in flour dough]]

Chinese buns, in general, may be divided into two types, depending on the degree of leavening of the flour skin.From the Annals of Jiading (a district in Shanghai) Buns can be made with leavened or unleavened dough. Those made with unleavened dough use clear water for mixing; the skin is thin and the fillings large. It is frequently made in Nanxiang but is imitated elsewhere, called “Xiang-style”. Steamed buns made with raised flour are seen throughout China and are what is usually referred to as mantou. Steamed xiaolongbao made with partially raised flour are more commonly seen in the south. This means that their skin is tender, smoother, and somewhat translucent, rather than being white and fluffy. As is traditional for buns of various sizes in the Jiangnan region, xiaolongbao is pinched at the top prior to steaming, so the skin has a circular cascade of ripples around the crown.{{Cite web |title=Chinese Steamed Soup Dumplings (Xiao Long Bao) Recipe |url=https://www.sidechef.com/recipes/4322/chinese_steamed_soup_dumplings_xiao_long_bao/ |access-date=2024-11-09 |website=SideChef |language=en-us}}

Xiaolongbao are traditionally filled with pork.{{cite book | title=Food Lover's Guide to the World: Experience the Great Global Cuisines | publisher=Lonely Planet Publications | series=Lonely Planet Food and Drink | year=2014 | isbn=978-1-74360-581-3 | url=https://books.google.com/books?id=S0CEBAAAQBAJ&pg=PT29 | access-date=November 5, 2016 | page=29}} More modern innovations include other meats, seafood, shrimp, crab meat, and vegetarian fillings. For example, the renowned restaurant Din Tai Fung, famous for its xiao long bao, has launched yam, red bean and chocolate xiao long bao in their vegetarian menu.{{Cite web |date=2022-04-05 |title=Menu {{!}} 鼎泰豐 Din Tai Fung |url=https://dintaifung.com.sg/menu/ |access-date=2025-01-21 |language=en-US}}

Soup dumplings are created by wrapping solid meat aspic inside the skin alongside the meat filling. Heat from steaming then melts the gelatin-gelled aspic into soup. In modern times, refrigeration has made the process of making tangbao during hot weather easier, since making gelled aspic is much more difficult at room temperature.{{Cite web |last=Bilow |first=Rochelle |date=2015-04-21 |title=DIY Dim Sum: How to Make Authentic Soup Dumplings at Home |url=https://www.bonappetit.com/test-kitchen/how-to/article/soup-dumplings?srsltid=AfmBOorGKSga8M-ZYOtMtYZQR6BxkFZfcBWJRIUcKXSxIa3nLRsbQPKV |access-date=2024-11-09 |website=Bon Appétit |language=en-US}}

Xiaolongbao are traditionally eaten for breakfast. The buns are served hot in the bamboo baskets in which they were steamed,{{cite web|quote=Xiaolongbao are delicate parcels served piping hot in a small bamboo steamer.|url=https://www.scmp.com/lifestyle/food-drink/article/3097791/history-xiaolongbao-or-soup-dumplings-outskirts-shanghai|title=The history of xiaolongbao, or soup dumplings: from the outskirts of Shanghai to popular snack loved all over the world|website=South China Morning Post|first1=Alkira|last1=Reinfrank|first2=Bernice|last2=Chan|date=19 August 2020|access-date=6 February 2025}} usually on a bed of dried leaves or a paper mat, although some restaurants now use napa cabbage instead. The buns are usually dipped in Zhenjiang vinegar with chili crisp.{{Cite web |title=Dumpling Sauces |url=https://www.jinlancooks.com/dumpling-sauces |access-date=2024-11-09 |website=Jinlan Wenhua |language=en}}

Traditionally, tangbao soup dumplings are a kind of dim sum (à la carte item) or xiaochi (snack). The buns are usually dipped in Zhenjiang vinegar with ginger slivers. They are traditionally served with a clear soup on the side.{{cite web |date=July 18, 2012 |title=Shanghai Dining – Shanghai Snacks: Nanxiang Steamed Stuffed Bun |url=http://www.china.org.cn/travel/2012-07/18/content_25944840.htm |access-date=10 February 2013 |work=China Internet Information Center |publisher=}}{{Unreliable source?|date=October 2024}} Around Shanghai, "tangbao" may be eaten throughout the day, although usually not for breakfast. They form part of a traditional Jiangnan-style morning tea ({{lang|zh-hant|早茶}}).{{Cite web |author=Shal |date=2017-06-12 |title=Cantonese Morning Tea |url=https://lifeofshal.com/2017/06/12/cantonese-morning-tea/ |access-date=2024-11-09 |website=Life Of Shal |language=en}} In Guangdong and the West,the West refers to the Western world it is sometimes served as a dish during Cantonese tea time. Frozen tangbao are now mass-produced and a popular frozen food sold worldwide.

Xiaolongbao can be challenging to eat without spilling the soup. A traditional way of eating the bun is for the diner to hold the bun with a small spoon and gently bite a small hole to suck up the soup before slowly eating the remainder. Another popular way to eat the bun is to place it in a spoon, add a few drops of black vinegar and ginger and then eat it in one bite.

Xiaolongbao are usually served in bamboo steamers, which keep the heat in and retain the light earthy aroma they give off. Each steamer usually has four to eight buns, arranged neatly to prevent them from sticking together. Usually, the waiter will bring the bamboo basket directly to the table and lift the lid to reveal the Xiaolongbao.

Xiaolongbao is usually shared among diners as an appetizer or part of a larger meal. In some upscale restaurants, Xiaolongbao is served with a spoon, reflecting and emphasizing its status as an upscale, bite-sized delicacy.

In recent years, you can find sweet taro and black sesame buns—taro offers a mild, nutty sweetness while sesame is richer and slightly bitter. Other popular fillings include pumpkin, sweet potato, and matcha–white chocolate for a bit of green-tea tang. On the savory side, shops now sell cheese-stuffed buns, truffle-mushroom blends, or spiced pork with scallions. These modern twists keep the classic steamed-bun experience fresh and fun.

File:Xiaolongbao-breakfast.jpg|Served as breakfast

File:A Xiaolongbao from Wu Yeung Chun Causeway Bay.jpg

File:TW 台灣 Taiwan 台北 Taipei 大安區 Da'An 信義路二段 Xinyi Road 鼎泰豐 Din Tai Fung Restaurant food March 2024 R12S 121.jpg

File:Dinesty Chinese Restaurant (4428182989).jpg

File:TW 台灣 Taiwan 台北 Taipei 大安區 Da'An 信義路二段 Xinyi Road 鼎泰豐 Din Tai Fung Restaurant food March 2024 R12S 128.jpg|In vinegar sauce

File:Xin Feng Xiao Chi, Xiao Long & Wonton.jpg|With wontons

File:HK CWB 銅鑼灣 Causeway Bay 記利佐治街 Great George Street 翡翠明珠廣場 JP Plaza mall shop 上海姥姥 Shanghai Lao Lao Restaurant November 2021 SS2 22.jpg|In a bamboo steamer

File:GD 廣東 Guangdong 中山 Zhongshan 東區 Dong District 怡華街 Yihua Street shop 沙縣小食 Shaxian delicacies noodle 小籠包 Xiaolongbao August 2024 R12S 06.jpg from Guangdong]]

The modern form of xiaolongbao originated during Qing dynasty. A place named Yinggui Teahouse is where people in Changzhou go to have xiaolongbao. The buns from Changzhou are known for its thin wraps, and the soup that spills out after each bite. Among the types, crab-filled xiaolongbao is the most well known type in Changzhou, and are eaten after the Mid-Autumn Festival.{{Cite web |title=小籠包:歷史文化,各地版本,常州小籠包,無錫小籠包,上海小籠包,天津小籠包,開封小_中文百科全書 |url=https://www.newton.com.tw/wiki/%E5%B0%8F%E7%B1%A0%E5%8C%85 |access-date=2022-11-23 |website=www.newton.com.tw}}

File:Shengzhou-style Xiaolongbao and a tea egg at a restaurant near Wanshousi, Beijing (20230313082409).jpgs]]

Nanxiang Xiaolongbao from Shanghai have around a hundred years of history. They are known for their unique technique of making the wrappers as well as secret ingredients of the fillings.{{Cite web |last=Mike |title=南翔小笼包 |url=https://nanxiangxiaolongbao.com/index-cn/ |access-date=2022-11-23 |website=nanxiangxiaolongbao |language=en}} In Shanghai, Xiaolongbao are usually filled with pork; crabmeat and shrimp are also present but in the minority.

File:Xiao Long Bao in local noodle shop.jpg]]

Goubuli Xiaolongbao is the most famous type in northern China. The restaurant Goubuli was founded in 1858 by a young man named Gouzi, who named his xiaolongbao after himself as Goubuli later. Goubuli Xiaolongbao has strictly 18 wrinkles on each bun due to its creator's unique method of making it, and the buns will have thicker skins. They were served to one of the famous queen's mother in Chinese history as a famous dish from Tianjin.{{Cite web |title=狗不理包子 |url=https://www.tjdag.gov.cn/fz_tjdfz/tjsq/ttcp/details/1596620450088.html#:~:text=%E6%9D%A5%E5%90%83%E4%BB%96%E5%8C%85%E5%AD%90%E7%9A%84,%E6%B8%90%E6%B8%90%E8%A2%AB%E4%BA%BA%E4%BB%AC%E6%B7%A1%E5%BF%98%E4%BA%86%E3%80%82 |access-date=2022-11-24 |website=www.tjdag.gov.cn}}

Kaifeng Xiaolongbao, created during the Song Dynasty, is also known as soup filled xiaolongbao. Many famous cooks created their own ways of making soup filled dumplings in Kaifeng and improved the techniques throughout history. Kaifeng Xiaolongbao looks like a "lantern" when they are lifted, and a "flower" when it sits in the steaming basket.{{Cite web |last=郑州食尚香 |date=2016-11-01 |title=开封小笼包是怎么来的？小笼包的特色吃法你知道吗？-食尚香郑州小吃培训学校 |url=http://m.ssxmyxc.com/baike/1178.html |access-date=2022-11-24 |website=m.ssxmyxc.com |language=zh-CN}}

Hong Kong Xiaolongbao look like Changzhou Xiaolongbao but have a slightly spicy taste, due to the addition of ginger and sometimes spring onion in the filling. The wrapper is chewier and harder than the normal ones. Despite the difference, it is labelled as Shanghai Xiaolongbao. This form of Xiaolongbao is served only in Cantonese Teahouses [Dimsum & Yum cha].

Xiaolongbao is an icon of Chinese culinary tradition, symbolizing the skill and care of Chinese chefs, and is a dish that helps foster a sense of shared cultural pride. Traditionally, Xiaolongbao is often used for communal dining, enjoyed with friends and family as a shared experience that strengthens social bonds. The dish has also inspired chefs around the world to experiment with the fillings and even reinvent its form, and it has become a milestone in innovative fusion cuisine for many international occasions.

In addition to this, Xiaolongbao have become increasingly popular in cities around the world, raising awareness of Chinese regional cuisine and also attracting tourists. Xiaolongbao has spread the dim sum culture around the world. From New York to Paris, restaurants in major cities have adapted Xiaolongbao to suit local tastes, while still retaining the authentic flavor of Xiaolongbao. Through these cultural and culinary influences, Xiaolongbao has become more than just a dish; it is a bridge to Chinese heritage, allowing people around the world to experience the artisanal spirit and community cohesion that characterizes Chinese restaurant culture.

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