Xiaolongbao is a specialty of Changzhou, Wuxi, Suzhou, Nanjing and Shanghai.

Xiaolongbao is a traditional snack in Changzhou, Wuxi, Suzhou, Nanjing, Shanghai, Hangzhou, Ningbo, Jiaxing and other places.

During the Daoguang period of the Qing Dynasty, the modern form of Xiao Long Bao appeared, and each region formed its own characteristics, such as Changzhou's fresh flavor, Nanjing's fresh flavor, and Wuxi's sweet flavor, but they all have the characteristics of thin skin, braised feet, fresh flavor and delicious taste.

It has the same characteristics and has also been spread in Kaifeng, Tianjin and other places.

Xiao Long Bao is customarily called Xiao Long Steamed Bun in Jiangsu and Zhejiang, Sichuan and Wuhu are called "Xiao Long Baozi", and Wuhan is called "Steamed Bao". There are 10 steamed buns in a steamer, and 10 steamed buns make up one steamer.

Soup dumplings originated from the soup dumplings in Kaifeng, the capital of the Northern Song Dynasty. The modern form of xiaolongbao originated in the south of the Yangtze River, and later developed and evolved in various places, forming different flavors.

According to historical records of relevant food culture, Xiao Long Bao originated in Changzhou Prefecture in the south of the Yangtze River during the Daoguang period of the Qing Dynasty, which is now Changzhou.

Changzhou's xiaolongbao has thin and transparent skin, rich juice and fresh meat filling. Some of its xiaolongbao are added with crab oil. Local people are usually accustomed to eating one without crab and one with crab oil, so that they can fully appreciate the crab.

The delicious Xiao Long Bao with crab oil is available around the Mid-Autumn Festival every year.

Wuxi's Xiao Long Bao is famous for its thin skin, rich marinade, and fresh and sweet taste. Wuxi's Xiao Long Bao is also very delicious.

There is a kind of crab meat dumplings in Wuxi. Cooked crab powder and crab butter are added to the fresh meat filling. In this way, it tastes better than crab dumplings in Changzhou.

Emperor Qianlong of the Qing Dynasty made his first southern tour and visited Qinyuan in Huishan, Wuxi. He tasted the local "Xiao Long Bao" and other local specialty snacks. Since then, the reputation of Wuxi Xiao Long Bao has been passed down to this day.

Shanghai's Nanxiang Xiao Long Bao has a history of more than a hundred years and was born in the 10th year of Tongzhi in the late Qing Dynasty. Therefore, it is relatively famous in Shanghai, and tourists who come to Shanghai want to try it.

The filling of Nanxiang Xiao Long Bao is a secret recipe, which is made of pork leg meat, stewed with second-year old hen soup, and then boiled with pork skin, and then made into jelly and mixed into the filling.

The stuffing can also be added as the seasons change. Shrimp is added in early summer, crab meat and crab oil are added in autumn. It is loved by more and more people.

Hangzhou Xiao Long Bao is said to have originated from the soup dumplings of Kaifeng. During the Jingkang Disaster in the Northern Song Dynasty, the people of the Song Dynasty migrated south to Hangzhou and became popular in the south of the Yangtze River.

When the soup dumplings came to Hangzhou, after years of evolution, they had already acquired an authentic local taste. They are thin-skinned, delicious, and delicious, and are also famous throughout the country.

The Xiao Long Bao sold in Hangzhou is branded as Hangzhou Xiao Long Bao, but it is actually made by people from Shengzhou and does not have the same taste.