Xiaolongbao

''Xiaolongbao'' (小籠包 , 'little basket bun') is a type of Chinese tangbao (), traditionally prepared in a ''xiaolong'', a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine.

Different cities across the Jiangnan region have varying styles of xiaolongbao. Outside of China, the Nanxiang xiaolongbao associated with Shanghai is the most well known. In the Shanghainese language, they are known as or ''xiaolong mantou'', as Wu Chinese-speaking peoples use the traditional definition of ''mantou'', which refers to both filled and unfilled buns. The Suzhou and Wuxi styles are larger (sometimes twice as large as a Nanxiang xiaolongbao) and have sweeter fillings. The Nanjing style 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 as '' tangbao'', which includes the xiaolongbao and other related dishes.

Origins

''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).

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. 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

Ingredients

Chinese buns, in general, may be divided into two types, depending on the degree of leavening of 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 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.

''Xiaolongbao'' are traditionally filled with pork. 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.

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.

Serving

Xiaolongbao are traditionally eaten for breakfast. The buns are served hot in the bamboo baskets in which they were steamed, 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.

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. Around Shanghai, "tangbao" may be eaten throughout the day, although usually not for breakfast. They form part of a traditional Jiangnan-style morning tea (). 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, sweet taro and black sesame buns have become available—taro offers a mild, nutty sweetness while sesame is richer and slightly bitter. Other popular fillings include pumpkin, sweet potato, and matcha–white chocolate. On the savory side, shops now sell cheese-stuffed buns, truffle-mushroom blends, or spiced pork with scallions.

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

Types

Changzhou

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.

Shanghai

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. In Shanghai, Xiaolongbao are usually filled with pork; crabmeat and shrimp are also present but in the minority.

Tianjin

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.

Kaifeng

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.

Hong Kong

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 imsum & Yum cha

See also

* Baozi
* Din Tai Fung
* Dumpling
* Jiaozi
* Khinkali
* List of steamed foods
* List of buns
* Momo (food)
* Shanghainese cuisine
* Shengjian mantou
* Siopao
* Salteña, another dumpling with a gelatin-based liquid filling

Explanatory notes

Citations

{{Hubei topics

Cantonese dumplings
Chinese breads
Chinese dumplings
Dim sum
Hong Kong cuisine
Hubei cuisine
Jiangsu cuisine
Shanghai cuisine
Steamed buns
Stuffed dishes
Taiwanese cuisine
Taiwanese dumplings