China
Photo: Peachyeung316, CC BY-SA 4.0, croppedXiaolongbao
小笼包
/ɕjɑʊ˨˩ lʊŋ˧˥ pɑʊ˥/shyow-lohng-bow
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- When
- BreakfastLunch & dinner
- Taste
- Savory
- Made with
- PorkWheat & flour
History
Xiaolongbao are small soup dumplings steamed in the bamboo basket that gives them their name. The trick is inside: pork filling mixed with a jellied stock that melts into broth as the dumpling steams. Soup-filled buns go back to Kaifeng in the Song dynasty, but the modern dumpling is usually credited to Nanxiang, a town on the edge of Shanghai, in the 19th century, where a shop owner made his buns smaller and the skins thinner. Other cities in the Yangtze delta, such as Changzhou and Wuxi, have their own sweeter or larger versions. Diners bite a small hole, sip the soup, then eat the rest with vinegar and ginger.
Sources
