Xiao Long Bao — 小笼包
Cuisine: Chinese · Origin: Shanghai China
Xiao long bao are delicate steamed dumplings originating from Shanghai, China, characterized by their thin wheat wrapper and a pocket of rich, gelatinous broth inside. Each dumpling typically contains seasoned pork or shrimp filling along with a spoonful of aspic—a meat jelly that liquefies during steaming, creating the signature soup element. Traditionally served in bamboo steamers in groups of six to ten, these dumplings require a specific technique to eat: carefully lifting with chopsticks, placing on a spoon, and gently biting to release the hot broth without burning oneself. The name translates to 'small basket bun,' referencing the bamboo baskets used for serving. Xiao long bao represent a pinnacle of Chinese dumpling craftsmanship, balancing delicate wrapper texture with flavorful filling and the surprise of hot broth—a hallmark of Shanghai's sophisticated dim sum culture.
Standard serving: ~490 kcal (6 pieces (150g), estimate)
The signature soup inside xiao long bao is actually a savory aspic made from pork or chicken broth that melts into liquid when steamed—a culinary trick perfected in Shanghai's dim sum tradition.
Photo by Apeach316 (CC BY-SA 2.0), source.
小籠包 — 小笼包
料理：Chinese · 起源地：Shanghai China
Xiao long bao are delicate steamed dumplings originating from Shanghai, China, characterized by their thin wheat wrapper and a pocket of rich, gelatinous broth inside. Each dumpling typically contains seasoned pork or shrimp filling along with a spoonful of aspic—a meat jelly that liquefies during steaming, creating the signature soup element. Traditionally served in bamboo steamers in groups of six to ten, these dumplings require a specific technique to eat: carefully lifting with chopsticks, placing on a spoon, and gently biting to release the hot broth without burning oneself. The name translates to 'small basket bun,' referencing the bamboo baskets used for serving. Xiao long bao represent a pinnacle of Chinese dumpling craftsmanship, balancing delicate wrapper texture with flavorful filling and the surprise of hot broth—a hallmark of Shanghai's sophisticated dim sum culture.
標準份量：約 490 kcal（6個（150公克），估計值）
小籠包裡的招牌湯汁其實是用豬骨或雞湯熬製的鮮味凍，蒸熱後就會化成湯液——這是上海點心文化裡精心研發的烹飪技巧。
圖片來源：Apeach316（CC BY-SA 2.0）— 來源