Xiaolongbao

Xiaolongbao are soup-filled dumplings originating from the 19th-century Nan Xiang, what is today Shanghai's Jiading district. It is believed that the first form of xiaolongbao was sold by Huang Mingxian, a shop owner who wanted to evolve the classic dumpling due to the increased competition of neighboring vendors.

The dumplings are usually filled with a large volume of soup and minced pork, then steamed in a specially-designed bamboo steamer. Sometimes, xiaolongbao can also be filled with crab or shrimp meat. The dough is quite thin, and it is believed that it should be thicker than tang bao, but not as thick as shen jian bao.

It is recommended to serve xiaolongbao dumplings while they are still hot, preferably with a vinegar and ginger dip on the side.