Shanghai Xiaolongbao

上海小笼包

Family

Views

Synopsis

Shanghai Xiaolongbao, also known as Nanxiang xiaolongbao, is one of the most iconic traditional dishes of the Jiangnan region, famous for its thin skin, rich filling, and savory soup inside.

Overview

Shanghai Xiaolongbao (上海小笼包), also known as Nanxiang Xiaolongbao, is one of the most iconic traditional dishes of China's Jiangnan region. The name derives from Nanxiang town in Jiading District, Shanghai — the birthplace of this beloved delicacy. In English, xiaolongbao are commonly referred to as "soup dumplings," and they are traditionally steamed in small bamboo baskets called xiaolong.

History and Origins

The origins of xiaolongbao trace back to the Northern Song Dynasty (960–1127), evolving from the guantangbao (灌汤包, soup-filled buns) of Kaifeng in Henan Province. During the late Qing Dynasty, chefs in Nanxiang town refined the recipe, creating a version with thinner skin, larger filling, and richer broth. From Nanxiang, the dish spread to downtown Shanghai and quickly became a sensation, eventually reaching every corner of the globe.

In the Shanghainese language (a Wu Chinese dialect), xiaolongbao are called siaulon moedeu or "xiaolong mantou," because Wu-speaking regions use the traditional definition of mantou — which refers to both filled and unfilled steamed buns.

The Art of Making Xiaolongbao

Shanghai xiaolongbao are celebrated for their distinctive craftsmanship, encapsulated in the phrase "皮薄馅大汁多" (thin skin, big filling, lots of broth):

Step	Craft Details
Dough	Made from high-gluten flour, rolled into ultra-thin circles with edges slightly thinner than the center
Filling	Selected pork shoulder seasoned with ginger, scallions, soy sauce, and Shaoxing wine
Broth	Gelatinized pork skin aspic chopped and mixed into the filling — melts into savory soup during steaming
Pleating	Each dumpling requires at least 14 precise folds, sealed tightly with a shape resembling a water chestnut
Steaming	Cooked in small bamboo steamers over high heat for approximately 8 minutes to preserve the broth

How to Eat Xiaolongbao

There is a traditional method for enjoying xiaolongbao at their best:

Lift gently: Use chopsticks to grasp the dumpling by its pleated top
Bite a small opening: Take a tiny bite and carefully sip the hot broth inside
Dip in sauce: Pair with shredded ginger and Zhenjiang black vinegar to cut richness and enhance flavor
Eat while hot: Xiaolongbao must be enjoyed immediately — the flavor diminishes significantly when cold

Famous Restaurants

Restaurant	Location	Specialty
Nanxiang Mantou Dian	Yu Garden, Old City God Temple area	The original establishment, a must-visit for tourists
Din Tai Fung	Multiple locations worldwide	Internationally renowned brand with consistent quality
Jia Jia Tang Bao	Huanghe Road	Recommended by locals, especially for crab roe xiaolongbao

Regional Variations

Different cities across the Jiangnan region have developed their own styles:

Style	Characteristics
Nanxiang (Shanghai)	The classic — balanced filling, thin skin, rich broth
Suzhou & Wuxi	Larger dumplings (sometimes twice the size), sweeter filling
Nanjing	Smaller with almost translucent skin and less meat

Cultural Significance

Shanghai xiaolongbao is not merely a local snack — it is one of the most important representatives of Shanghai cuisine (本帮菜, benbang cai). Recognized as a symbol of Shanghai's culinary heritage, xiaolongbao attracts millions of food tourists to Shanghai every year. Today, the dish can be found in major cities around the world, making it one of the most successful ambassadors of Chinese food culture on the global stage.