There are many foods I like, including the fragrant Beijing roast duck, the sweet ice cream, and the spicy and satisfying Mapo tofu... But my favorite is still Our most authentic Xiao Long Bao in Wuxi.

Today, we went to Wang Xingji on Xueqian Street to taste authentic Xiao Long Bao. As soon as I came here, I seemed to have smelled the tempting aroma of Xiao Long Bao. After a while, the xiaolongbao was served! I carefully picked one up with chopsticks and found that the steamed bun was white, like a fat doll, and very cute. First, I gently bite a small hole on the side of the steamed bun. At this time, a stream of sauce-colored marinade rushed out. I quickly put my mouth to the crack and sucked in a mouthful of marinade. Wow, this marinade is fresh and salty with the sweetness that Wuxi people love most. It’s really delicious! It is worthy of being the finishing touch among Xiao Long Bao! I thought: Even if the gravy is so evocative, the filling of the xiaolongbao must be even more delicious. So, I took a big bite without hesitation. Haha, I bit off half of the xiaolongbao. I saw a puffy meat ball inside, with some green onion leaves mixed in the meat ball. The leather is translucent and thin. Chewing the xiaolongbao in your mouth, well, the meat is very tender and juicy, fat but not greasy, and the skin is not thick at all, soft, very elastic, chewy, so delicious. While I was tasting the xiaolongbao with relish, I said vaguely: "It's delicious. It's really the "best bag in the world"!" In the blink of an eye, the whole cage of xiaolongbao has been swept away by me. Like all "annihilated". I wiped my mouth carelessly, held my round belly, and recalled the taste of eating Xiao Long Bao. I seemed to be in the blue sky, flying freely with the birds, and I seemed to be in the vast ocean, with the birds. The fish played together and felt extremely happy.

After eating Xiao Long Bao, I listened to my father’s instructions on how to make Xiao Long Bao. First, you need to boil the skin jelly. The quality of the skin jelly is equal to the amount of juice. Then mince the pork and add onions, ginger, salt, MSG and other condiments. The next step is to knead the dough. The flour should be evenly distributed so that the skin can be thin and soft. After the noodles are mixed, put the skin jelly and pork into it, knead the flour into the shape of a bun, and then steam it over water for seven to eight minutes. In this way, a basket of fresh and delicious Xiao Long Bao will be freshly baked!