Xiaolongbao are a type of Chinese steamed bun (baozi) from Jiangsu province, particularly noted in Shanghai. These buns are renowned for their unique preparation method and the delicate balance of flavors they encapsulate.
The origin of Xiaolongbao can be traced back to the Song Dynasty, but it was during the Qing Dynasty that they gained popularity. According to legend, the first Xiaolongbao was created at Nanxiang, a town near Shanghai. Here, a restaurant named Guyi Garden is often credited with popularizing this dish. The name "Xiaolongbao" translates to "small basket buns," reflecting both their size and the traditional method of serving them in bamboo steamers.
Xiaolongbao are more than just a culinary delight; they represent a piece of Shanghainese cuisine and are emblematic of the city's gastronomic culture. They are often served in dim sum restaurants, and eating Xiaolongbao has become a communal dining experience, where the technique of eating them without spilling the soup is almost an art form.
To eat Xiaolongbao, one traditionally bites a small hole in the side to let the steam escape before sipping the soup, then eating the rest of the bun. They are usually served with a dipping sauce made from black vinegar and ginger, which complements the rich, savory filling.
While the traditional pork filling remains the most popular, contemporary variations include fillings like crab, chicken, and even chocolate for a dessert version. Some chefs have also experimented with different dough recipes, including adding ingredients like squid ink for color or using different flours for texture variations.