Nanxiang Steamed Bun — Shanghai Intangible Cultural Heritage Cuisine

Synopsis

Nanxiang Steamed Bun is a traditional specialty from Nanxiang Town in Jiading District, Shanghai. Originating in the tenth year of the Tongzhi reign of the Qing Dynasty (1871), it is renowned for its thin skin, ample filling, fresh broth, and beautiful shape, and is recognized as an intangible cultural heritage of Shanghai.

Overview

Nanxiang Steamed Bun is a traditional specialty product of 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. These steamed buns are renowned for their thin skin, ample filling, flavorful broth, and beautiful shape. The skin is made from non-fermented refined wheat flour, and the filling consists of minced pork leg meat mixed with pork skin aspic.

In 2007, the craftsmanship of making Nanxiang Steamed Buns was included in Shanghai's first batch of Intangible Cultural Heritage list. In 2002, the Nanxiang Guyiyuan Restaurant participated in the World Culinary Competition (Chinese Cuisine) and won a gold medal.

History

The origin of steamed buns can be traced back to the soup-filled buns of Kaifeng, the capital during the Northern Song Dynasty. The modern form of steamed buns originated in the Jiangnan region and is a traditional snack in cities like Changzhou, Wuxi, Suzhou, Nanjing, Shanghai, and Hangzhou.

Nanxiang Steamed Buns were created by Huang Mingxian, the owner of the Rihua Xuan restaurant. The Rihua Xuan was established during the Tongzhi reign of the Qing Dynasty. In 1871, after his father passed away, Huang Mingxian took over and, together with dim sum chef Chen He, developed the Nanxiang Steamed Bun. The buns originated in Nanxiang Town in the suburbs of Shanghai. They are small in size and steamed in specially made bamboo baskets, hence the name "xiaolongbao" (small basket buns).

In 1900, a Nanxiang Steamed Bun shop opened in the Shanghai City God Temple, which greatly spread the fame of Nanxiang Steamed Buns. Standards and specifications were established in 2000. Over more than 140 years, the craft has been passed down through six generations via master-apprentice transmission.

How to Eat

There is a rhyme for eating xiaolongbao: "Lift gently, move slowly, open a window first, then drink the soup." The correct way to eat is:

1. Use chopsticks to grip the pleated top of the bun.
2. Gently move the bun onto a soup spoon.
3. Take a small bite to create an opening and first taste the delicious broth.
4. Then enjoy the skin and filling together.

Key Features

Cultural Significance

Nanxiang Steamed Buns are a symbol of the city of Shanghai. Like the Shanghai dialect, they have, in the short 170-plus years since Shanghai opened as a port, condensed into resilient cultural fragments, shaping a unique cultural style and the character of this city.

Today, Nanxiang Steamed Buns are not only popular throughout Shanghai and across China but have also gone international. In 2006, a restaurant named "Nanxiang Xiaolongbao" opened in Queens, New York, bringing this Shanghai delicacy to the world stage and making it an important ambassador of Chinese culinary culture.

References

1. Baidu Baike: https://baike.baidu.com/item/南翔小笼/2821213
2. China Intangible Cultural Heritage Network: https://www.ihchina.cn/project_details/14647.html
3. Jiemian News: https://www.jiemian.com/article/2155987.html
4. Zhihu Column: https://zhuanlan.zhihu.com/p/664408661