Xiaolongbao

Xiaolongbao(小籠包/ˈʃaʊlɒŋˌbaʊ/, 'little basket bun') is a type of Chinesetangbao(Chinese:汤包), traditionally prepared in axiaolong, a smallbamboo steaming basket.The xiaolongbao originates from the city ofChangzhouinJiangsu province, and is an iconic dish ofJiangnancuisine.
Different cities across the Jiangnan region have varying styles of xiaolongbao. Outside of China, theNanxiangxiaolongbao associated withShanghaiis the most well known. In theShanghainese language, they are known assiaulon moedeuorxiaolongmantou,asWu Chinese-speaking peoples use the traditional definition ofmantou, which refers to both filled and unfilled buns. TheSuzhouandWuxistyles are larger (sometimes twice as large as aNanxiangxiaolongbao) and have sweeter fillings.TheNanjingstyle is smaller with an almost translucent skin and less meat.
In English, the xiaolongbao are often referred to as "soup dumplings", but "soup dumpling" in Chinese may translate to the broader culinary category known astangbao, which includes the xiaolongbao and other related dishes.
Xiaolongbaooriginated inChangzhou,Jiangsu province, where is created by Wan Hua Tea House during the years ofDaoguang Emperor(1820 to 1850). It evolved from theguantangbao(soup-filled dumplings/buns) ofKaifeng, inHenanprovince, which was the capital city ofNorthern Song Dynasty(AD 960–1127).There are numerous styles of xiaolongbao in Jiangnan cuisine. Shanghai-stylexiaolongbaooriginated inNanxiang, which was a neighboring village of Shanghai in Jiangsu that eventually ended up becoming an outer suburb ofShanghai'sJiading District.The inventor ofxiaolongbaosold them in his first store in Nanxiang next to the town's notable park,Guyi Garden. From there thexiaolongbaoexpanded into downtown Shanghai and outward.
Chinese buns, in general, may be divided into two types, depending on the degree ofleaveningof the flour skin.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 inNanxiangbut is imitated elsewhere, called “Xiang-style”. Steamed buns made with raised flour are seen throughout China and are what is usually referred to asmantou. Steamed xiaolongbao made with partially raised flour are more commonly seen inthe 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 theJiangnanregion,xiaolongbaois pinched at the top prior to steaming, so the skin has a circular cascade of ripples around the crown.
Xiaolongbaoare traditionally filled with pork.More modern innovations include other meats, seafood, shrimp, crab meat, and vegetarian fillings. For example, the renowned restaurantDin Tai Fung, famous for its xiao long bao, has launched yam, red bean and chocolate xiao long bao in their vegetarian menu.
Soup dumplings are created by wrapping solid meataspicinside the skin alongside the meat filling. Heat from steaming then melts thegelatin-gelled aspic into soup. In modern times, refrigeration has made the process of makingtangbaoduring hot weather easier, since making gelled aspic is much more difficult at room temperature.
Xiaolongbao are traditionally eaten for breakfast. The buns are served hot in thebamboo basketsin which they were steamed,usually on a bed of dried leaves or a paper mat, although some restaurants now usenapa cabbageinstead. The buns are usually dipped inZhenjiang vinegarwithchili crisp.
Traditionally,tangbaosoup dumplings are a kind ofdim sum(à la carteitem) orxiaochi(snack). The buns are usually dipped in Zhenjiang vinegar withgingerslivers. They are traditionally served with a clear soup on the side.Around Shanghai, "tangbao" may be eaten throughout the day, although usually not for breakfast. They form part of a traditionalJiangnan-stylemorning tea(早茶).InGuangdongand the West,it is sometimes served as a dish duringCantonese tea time. Frozentangbaoare now mass-produced and a popularfrozen foodsold 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 soak 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.
The modern form of xiaolongbao originated duringQing dynasty. A place named Yinggui Teahouse is where people inChangzhougo 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 theMid-Autumn Festival.
Nanxiang Xiaolongbao fromShanghaihave 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.In Shanghai, Xiaolongbao are usually filled with pork; crabmeat and shrimp are also present but in the minority.
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 fromTianjin.
KaifengXiaolongbao, created during theSong 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.
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.