Xiaolongbao, also known as soup dumpling is a type of baozi from eastern China, including Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name.


Shanghai-style Xiaolongbao originated in Nanxiang, a suburb of Shanghai in the Jiading District. The inventor of Xiaolongbao sold them in his first store in Nanxiang next to the town's notable park, Guqi Garden. From there, the Xiaolongbao expanded into downtown Shanghai and outward.

Its skin is white and fluffy, and steamed cooked. The buns are served hot in the bamboo baskets in which they were steamed.


Xiaolongbao are traditionally filled with pork, but variations include other meats, seafood and vegetarian fillings, as well as other possibilities.


One popular and commonly seen variant is pork with minced crab meat and roe. The characteristic soup inside is created by wrapping solid meat gelatin  inside the skin alongside the meat filling. Heat from steaming then melts the gelatin into soup.

How to eat a Xiaolongbao? Well, it is not that hard, first let cool it a little otherwise you will burn your tongue with the hot soup inside, then bite a small piece to make a small hole, pour the soup in your spoon, eat the Xiaolongbao and drink your soup!


So delicious! If you go China dont forget to taste this amazing flavour of Chinese cuisine!