Shanghai Xiaolongbao

上海小笼包

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Synopsis

Xiaolongbao is the most representative traditional snack in Shanghai, originating from Nanxiang Town in Jiading during the Qing Dynasty, renowned for its thin skin and juicy filling. The addition of aspic to the dough creates a delicious broth after steaming, and each bun is pinched to form 14 to 18 pleats with the closure facing upward. The proper way to eat it involves gently lifting, slowly moving, first opening a window, and then sipping the soup, making it an iconic symbol of Shanghai's culinary culture.

Overview

Xiaolongbao, also known as small steamed buns, is one of the most representative traditional dim sum items in Shanghai and the entire Jiangnan region, and an important culinary ambassador for Chinese cuisine on the global stage. Xiaolongbao features a delicate, almost translucent wrapper as thin as a cicada's wing, encasing a savory meat filling and rich, flavorful broth. After steaming, they are petite, exquisite, and crystal-clear. Taking a bite releases a burst of hot, aromatic soup, making them a pinnacle of Chinese dim sum. The Nanxiang Steamed Bun Restaurant in Shanghai's City God Temple, founded in 1900, is the most famous century-old establishment for xiaolongbao, still attracting long queues today.

The origin of xiaolongbao can be traced back to the Tongzhi era of the Qing Dynasty, invented by Huang Mingxian, the owner of the Rihua Xuan dim sum shop in Nanxiang Town, Jiading District, Shanghai. To make his dim sum more flavorful and juicy, Huang Mingxian added aspic made from simmered pork skin to the meat filling. When steamed, the aspic melts into a delicious broth. This innovation set xiaolongbao apart. Later, xiaolongbao spread from Nanxiang to urban Shanghai, quickly gaining citywide popularity and becoming the most dazzling representative of Shanghai's food culture.

Production Process

Step	Key Points
Making the Wrapper	Mix medium-gluten flour with warm water to form dough. After resting, roll out into thin wrappers, thicker in the center and thinner at the edges.
Preparing the Aspic	Simmer pork skin with water over low heat until thickened. Cool until solidified, then chop finely.
Seasoning the Filling	Mix minced pork with chopped aspic, ginger juice, cooking wine, soy sauce, and other seasonings.
Forming the Buns	Place filling on wrapper, pleat to form 14 to 18 folds, with the closure facing upwards.
Steaming	Line bamboo steamer baskets with pine needles or carrot slices. Steam over high heat for 6 to 8 minutes.

The making of xiaolongbao appears simple but tests skill at every step. The wrapper must be thin yet unbreakable, soft yet elastic. A good wrapper is translucent enough to see the broth inside. The aspic is the soul of the broth, requiring fresh pork skin to be simmered, strained, and cooled repeatedly to achieve a fine, smooth texture. Pleating requires uniform folds and a tight seal; after steaming, the bun must not leak broth while maintaining a beautiful, intact shape.

The traditional filling is primarily pork, but there are upgraded versions like crab roe xiaolongbao and shrimp xiaolongbao. Crab roe xiaolongbao adds the roe and meat of hairy crab to the pork filling, enhancing the umami flavor. It's a seasonal delicacy in autumn and is significantly more expensive than regular xiaolongbao.

How to Eat

Shanghainese have a widely circulated mantra for eating xiaolongbao: "Gently lift, slowly move, first open a window, then drink the soup." This means using chopsticks to gently pick up the bun and transfer it to a spoon. Bite a small opening in the wrapper ("open a window"), carefully suck out the hot, delicious broth, and then dip the bun in vinegar with shredded ginger to savor slowly.

The dipping sauce also matters. The traditional accompaniment is Zhenjiang aromatic vinegar with finely shredded ginger. The vinegar's acidity cuts through the richness and enhances the flavor, while the ginger removes any gaminess and adds fragrance. Some diners might add a little soy sauce to the vinegar, but authentic Shanghainese typically use only vinegar and ginger.

Notable Restaurants

Restaurant	Location	Special Features
Nanxiang Steamed Bun Restaurant	Shanghai City God Temple	Century-old establishment, the most classic representative of xiaolongbao
Jiajia Tangbao	Shanghai Huanghe Road	Recommended by locals, high value for money
Din Tai Fung	Global chain	Taiwanese brand, renowned for standardized high quality
Dingshengyuan	Multiple branches in Shanghai	Traditional Shanghai flavor

The Nanxiang Steamed Bun Restaurant is synonymous with Shanghai xiaolongbao. Founded in 1900 and located within the Yuyuan Garden commercial area, this century-old establishment has witnessed the hundred-year journey of Shanghai xiaolongbao from a street snack to a culinary legend. The restaurant offers xiaolongbao in various specifications, from ordinary pork to premium crab roe, making it a must-visit food destination for tourists in Shanghai.

Cultural Impact

Xiaolongbao is an integral part of Shanghai's urban culture. In the daily life of Shanghainese, it is a classic breakfast choice as well as a popular option for afternoon tea and late-night snacks. Today, xiaolongbao has traveled beyond Shanghai and China, appearing in Chinese restaurants worldwide. Din Tai Fung has propelled xiaolongbao onto the world stage. Its unique standardized process—with each bun's weight precisely measured in grams and uniformly featuring 18 pleats—has made xiaolongbao an important window for the world to appreciate Chinese cuisine.