Nanxiang Steamed Bun

南翔小笼包

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Synopsis

Nanxiang Steamed Bun was founded in 1871 in Nanxiang Town, Jiading, Shanghai, renowned for its thin skin, ample filling, fresh juice, and beautiful shape. The non-fermented dough is wrapped around a filling of minced ham mixed with pork skin jelly, which becomes deliciously soupy after steaming. In 2007, the craftsmanship of Nanxiang Steamed Bun was included in Shanghai's Intangible Cultural Heritage list, making it one of Shanghai's most representative traditional snacks.

Overview

Nanxiang Steamed Bun is a traditional famous snack from Nanxiang Town, Jiading District, Shanghai. Originally named Nanxiang Large Meat Bun, it was founded in the tenth year of the Tongzhi reign of the Qing Dynasty (1871) and has a history of over 150 years. Nanxiang Steamed Bun is renowned for four major characteristics: thin skin, ample filling, flavorful broth, and beautiful shape. It is made with non-fermented refined wheat flour for the wrapper, filled with minced pork leg meat mixed with pork skin aspic, and steamed in special small bamboo baskets. Each bun requires a wrapper as thin as paper yet unbroken, and a filling brimming with broth yet not leaking, making it a pinnacle of Chinese dim sum craftsmanship. In 2007, the production technique of Nanxiang Steamed Bun was included in the Shanghai Municipal Intangible Cultural Heritage List.

Nanxiang Steamed Bun is not only a representative of Shanghai cuisine but also one of the most internationally influential dim sum items in Chinese culinary culture. In Chinese restaurants worldwide, soup dumplings (or xiaolongbao) are almost the most popular Chinese dim sum.

Historical Origins

The story of Nanxiang Steamed Bun began in 1871. At that time, Huang Mingxian, the owner of the Rihua Xuan dim sum shop in Nanxiang Town, improved upon the existing large meat bun. He rolled non-fermented refined wheat flour into thin wrappers, filled them with minced pork and pork skin aspic, shaped them into delicate small buns, and steamed them in small bamboo baskets. This new style of bun, with its thin skin, ample filling, and delicious broth, became immensely popular upon its introduction.

Huang Mingxian's innovation lay in two key points: first, using non-fermented dough instead of traditional fermented dough, making the wrapper thinner and more translucent; second, adding pork skin aspic to the filling. During steaming, the aspic melts into a flavorful broth, which is sealed inside the thin wrapper without leaking, creating the most captivating feature of the steamed bun—the soup-filled interior.

Later, the production technique of Nanxiang Steamed Bun spread to urban Shanghai, with the shop at the Unmoored Boat in Guyi Garden becoming an important showcase for Nanxiang Steamed Bun in Shanghai. With the prosperity following Shanghai's opening as a port, Nanxiang Steamed Bun gradually spread across the country and even around the world.

Production Process

Authentic Nanxiang Steamed Bun production adheres to strict standards and meticulous attention to detail. Every step requires precision.

Process	Requirements	Techniques
Making the wrapper	Non-fermented refined wheat flour, rolled as thin as a cicada's wing	Thicker in the center, thinner at the edges, diameter about 5 cm
Making the filling	Minced pork leg meat with pork skin aspic	Meat filling hand-chopped, aspic added to increase broth
Shaping	Each bun about 14 grams, pinched to form 16 pleats	Closure facing upwards, pleats even and aesthetically pleasing
Steaming	Steamed over high heat in small bamboo baskets for 6 minutes	Timing precise; too long breaks the skin, too short undercooks

The skill in making the wrapper is fundamental. The chef kneads the non-fermented dough until smooth, divides it into small portions of about 5 grams each, and rolls them into round wrappers that are slightly thicker in the center and extremely thin at the edges. A good wrapper is thin yet unbroken, soft yet resilient, translucent enough to show the fingerprint through it.

The core of the filling lies in the pork skin aspic. Pork skin is simmered into a thick aspic, which is cooled, solidified, chopped, and mixed with the minced pork filling. During steaming, the aspic melts into broth, sealed inside the thin wrapper—this is the secret to the bun's burst of soup with one bite.

During shaping, each bun must have at least 14 to 16 pleats, evenly spaced and tightly sealed. After steaming, the bun should resemble a pagoda in shape, with a semi-translucent skin faintly revealing the broth and meat filling moving inside.

Authentic Way to Eat

There is also a particular method to savoring steamed buns. Experienced diners follow the steps: gently lift, slowly move, first open a window, then drink the soup—use chopsticks to gently pick up the bun, transfer it to a spoon, first bite a small opening in the skin to suck out the delicious broth, and then taste the skin and filling. Dipping it in a little Zhenjiang aromatic vinegar with shredded ginger enhances the flavor and cuts the richness.

Cultural Significance

Nanxiang Steamed Bun is an important part of Shanghai's urban culture. At the Old City God Temple in Shanghai, the long queues in front of Nanxiang Steamed Bun shops have been a constant sight for decades. On the must-eat food lists for tourists visiting Shanghai, Nanxiang Steamed Bun always ranks first.

Nanxiang Steamed Bun also represents the essence of Chinese dim sum culture—pursuing the greatest skill within the smallest space. A bun less than 4 centimeters in diameter demands a wrapper as thin as paper, brimming with broth, and beautifully pleated. This pursuit of perfection embodies the meticulous craftsmanship spirit in Chinese culinary culture.

In recent years, the global recognition of steamed buns has continued to rise. Specialized steamed bun restaurants have appeared in the United States, Japan, Australia, and other places, with some brands receiving high praise in international food competitions. Steamed buns have become a shining name card for Chinese cuisine going global.