View source for Xiaolongbao

{{Short description|Type of Chinese steamed bun}}
{{Italic title}}
{{Infobox prepared food
| name             = Xiaolongbao
| image            = A Xiaolongbao from The Modern Shanghai.jpg
| image_size       = 300px
| caption          = ''Xiaolongbao'' in a bamboo ''[[zhenglong]]'' steamer
| alternate_name   = ''{{nowrap|xiao long bao,}}'' ''xiaolong mantou'', XLB
| country          = [[China]]
| region           = [[Changzhou]], [[Jiangsu]]
| creator          = 
| type             = ''[[Baozi]]''
| course           = [[Breakfast]], ''[[xiaochi]]''
| served           = 
| main_ingredient  = [[Flour dough]], minced [[pork]] or other meats, [[lard]], [[gelatin]]
| variations       = 
| calories         = 
| other            = 
}}
{{Infobox Chinese
| title = 
| collapse = <!-- yes|no   -->
| pic = <!-- pic -->
| piccap = <!-- piccap -->
| picsize = <!-- 200px          (Default is 260px) -->
| pictooltip = <!-- image 1 tooltip (use for [[WP:ALT|alt text]]) -->
| t = {{linktext|小籠包}}
| s = {{linktext|小笼包}}
| l = little-basket bun
| p = [[pinyin|xiǎolóngbāo]]
| tp = siǎo-lóng-bao
| w = {{tone superscript|hsiao3-lung2-pao1}}
| mi = {{IPAc-cmn|x|i|ao|3|.|l|ong|2|.|b|ao|5}}
| gr = sheaulongbau
| bpmf = ㄒㄧㄠˇ ㄌㄨㄥˊ ㄅㄠ
| j = siu2 lung4 baau1
| ci = {{IPAc-yue|s|iu|2|-|l|ung|4|-|b|aau|1}}
| lmz = shiau-lon-pau
| altname = Wu Chinese name
| t2 = {{linktext|小籠|饅頭}}
| s2 = {{linktext|小笼|馒头}}
| l2 = little-basket [[mantou]]
| p2 = xiǎolóng mántou
| tp2 = siǎo-lóng mán-tȯu
| w2 = {{tone superscript|hsiao3-lung2 man2-t‘ou}}
| poj = siò-làng-pau
| mi2 = {{IPAc-cmn|x|iao|3|.|l|ong|2|-|m|an|2|.|t|ou|5}}
| gr2 = sheaulong mantou
| bpmf2 = ㄒㄧㄠˇ ㄌㄨㄥˊ ㄇㄢˊ ㄊㄡ˙
| j2 = {{unbulleted list|siu2 lung4 maan4 tau4|siu2 lung4 maan6 tau4}}
| ci2 = {{unbulleted list|{{IPAc-yue|s|iu|2|-|l|ung|4|-|m|aan|4|-|t|au|4}}|{{IPAc-yue|s|iu|2|-|l|ung|4|-|m|aan|6|-|t|au|4}}}}
| lmz2 = {{unbulleted list|shiau-lon moe-deu|{{IPA|wuu|ɕiɔ³³ loŋ⁴⁴ mø²² dɤ⁺⁴⁴||generic=yes}}}}
| kanji             =  {{lang|ja|{{linktext|小籠包}}}}
| katakana          = ショウロンポウ
| hiragana          = しょうろんぽう
| revhep            = shōronpō
| kunrei            = syouronpou
| order             = st
| hangul            = 샤오룽바오
| rr                = syaolungbao
}}

'''''Xiaolongbao''''' (小籠包 {{IPAc-en|ˈ|ʃ|aʊ|l|ɒ|ŋ|ˌ|b|aʊ}}, 'little basket bun') is a type of Chinese [[tangbao]]  ({{Lang-zh|c=汤包}}), traditionally prepared in a ''xiaolong'', a small [[Bamboo steamer|bamboo steaming basket]].<ref name="Planet 2014"/> The xiaolongbao originates from the city of [[Changzhou]] in [[Jiangsu|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 '''{{lang|wuu|siaulon moedeu}}''' or ''xiaolong [[mantou]]'',<ref>In ancient times, stuffing in the dough was called steamed buns. See Zeng Weihua, "Ancient Mantou", "Journal of Shanghai Normal University (Philosophy and Social Sciences Edition)" No. 2, 1995, p. 157</ref> 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.<ref>{{Cite web |title=[How to]: Eat Xiaolongbao Like a Scientist {{!}} SmartShanghai |url=http://www.smartshanghai.com/articles/dining/how-to-eat-xiaolongbao |access-date=2020-01-27 |website=www.smartshanghai.com |language=en}}</ref> The [[Nanjing]] style is smaller with an almost translucent skin and less meat.<ref>{{Cite web |date=2015-07-09 |title=Shanghai's 7 Essential Soup Dumplings: Xiaolongbao |url=https://www.xtremefoodies.com/features/essential-eats/shanghai-soup-dumplings-xiaolongbao |access-date=2020-01-27 |website=Xtreme Foodies - The world's Essential Eats curated by local food experts |language=en}}</ref>  

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|Jiangsu province]], created by Wan Hua Tea House during the reign of the [[Daoguang Emperor]] (1820–1850). It evolved from the ''[[tangbao|guantangbao]]'' (soup-filled dumplings/buns) of [[Kaifeng]], [[Henan|Henan province]], which was the capital city of the [[Northern Song Dynasty]] (960–1127).<ref>{{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}}</ref> 

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]].<ref>{{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}}</ref><ref name="Shanghai-snacks" /> 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. 

<gallery widths="150px" heights="150px" mode="packed">
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]]
</gallery>

== Ingredients ==
[[File:Xiaolongbao 1 2017-02-22.jpg|thumb|''Xiaolongbao'' are typically made of minced [[pork]] wrapped in flour dough]]
Chinese buns, in general, may be divided into two types, depending on the degree of [[leavening]] of the flour skin.<ref>From the ''Annals of Jiading (a district in Shanghai)''</ref> 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 [[Jiangnan|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.<ref>{{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}}</ref>

''Xiaolongbao'' are traditionally filled with pork.<ref name="Planet 2014">{{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}}</ref> 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.<ref>{{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}}</ref>

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.<ref>{{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}}</ref>

== Serving ==
Xiaolongbao are traditionally eaten for breakfast. The buns are served hot in the [[Bamboo steamer|bamboo baskets]] in which they were steamed,<ref>{{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}}</ref> 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]].<ref>{{Cite web |title=Dumpling Sauces |url=https://www.jinlancooks.com/dumpling-sauces |access-date=2024-11-09 |website=Jinlan Wenhua |language=en}}</ref>

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.<ref name="Shanghai-snacks">{{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=}}</ref>{{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}}).<ref>{{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}}</ref> In [[Guangdong]] and the West,<ref group="note">the West refers to the [[Western world]]</ref> it is sometimes served as a dish during [[yum cha|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.

<gallery widths="150px" heights="150px" mode="packed">
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]]
</gallery>

== Types ==
[[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|thumb|''Xiaolongbao'' in [[chili oil]] from [[Guangdong]]]]
=== 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]].<ref>{{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}}</ref>

=== Shanghai ===
[[File:Shengzhou-style Xiaolongbao and a tea egg at a restaurant near Wanshousi, Beijing (20230313082409).jpg|thumb|Shengzhou style ''xiaolongbao'' with [[tea egg]]s]]
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.<ref>{{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}}</ref> In Shanghai, Xiaolongbao are usually filled with pork; crabmeat and shrimp are also present but in the minority.

=== Tianjin ===
[[File:Xiao Long Bao in local noodle shop.jpg|thumb|''Xiaolongbao'' from [[Hong Kong]]]]
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]].<ref>{{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}}</ref>

=== Kaifeng ===
[[Kaifeng]] Xiaolongbao, created during the [[Song dynasty|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.<ref>{{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}}</ref>

=== 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 [Dimsum & Yum cha].

==See also==
{{Portal|China|Taiwan|Food
}}
{{div col|colwidth=30em}}
* [[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 
{{div col end}}

== Explanatory notes==
{{reflist|group=note}}

== Citations ==
{{Reflist}}

{{Shanghai cuisine}}
{{Taiwanese cuisine}}
{{Chinese bread}}
{{Dumplings}}
{{Hubei topics}}

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