The making technique of Nanxiang Xiaolong was born in the tenth year of Tongzhi in Qing Dynasty (A.D. 187 1 year). Because the stuffing is a secret formula, the making technique has been passed down from master to apprentice.

In the tenth year of Tongzhi in the Qing Dynasty (A.D. 187 1 year), Huang Mingxian, the owner of nanxiang town Rihuaxuan Dim Sum, adopted the method of "emphasizing stuffing and thin skin, changing the big ones into small ones". He made it with unfermented refined flour as the skin, hand-cut stuffing from lean pork leg and skin jelly.

In the 26th year of Guangxu (A.D. 1900), Wu Xiangsheng, a second-generation descendant, opened Nanxiang steamed buns shop in Shanghai Chenghuang Temple. Later, due to war and other factors, the third and fourth generations were lost in historical records.

1958, Guyiyuan resumed the operation of Nanxiang steamed buns, and the fifth generation descendant Feng Rongquan improved the production technology, which brought Nanxiang steamed buns back to the table of ordinary people.

1997, Li Jiangang became the sixth generation. In 2000, he formulated the standards and specifications of this technology, including material selection, formula, stirring, kneading and rolling, each with clear standards.