Xiaolongbao

Xiaolongbao, a beloved type of Chinese steamed bun, originates from Jiangsu province and is particularly popular in Wuxi and Shanghai. In the Shanghainese dialect, these delectable treats are known as "xiaolong moedeu" or "xiaolong"-style mantous. They are traditionally steamed in small bamboo baskets, called "xiaolong" which is the source of their name. While often mistaken for dumplings, they differ significantly from British or American dumplings and even Chinese jiaozi.

The history of Xiaolongbao traces back to Changzhou, Jiangsu, at Wan Hua Tea House during the reign of the Daoguang Emperor (1820 to 1850). They evolved from guantangbao, soup-filled dumplings from Kaifeng in Henan province. Jiangsu cuisine boasts several styles of Xiaolongbao, with the Shanghai-style version originating in Nanxiang. Other regional varieties include those from Suzhou, Wuxi, and Nanjing, each with its unique characteristics.

Traditionally, Xiaolongbao is filled with pork, but modern variations offer a range of fillings such as crab meat, seafood, shrimp, and even vegetarian options. What sets Xiaolongbao apart is its hot, soupy filling, created by wrapping solid meat aspic inside the bun. During steaming, the aspic melts, resulting in a delicious, soupy interior. These buns are typically served hot in bamboo baskets and are best enjoyed dipped in Zhenjiang vinegar with ginger slivers. They make for a delightful snack or can be part of a traditional morning or afternoon tea.

There are also related varieties like tang bao and xiaolong tangbao. Shengjianbao is a similar dish but is pan-fried instead of steamed. For those who crave Xiaolongbao but need convenience, frozen versions are widely available, making it easier than ever to enjoy this delicacy worldwide.