Xiaolongbao, known as Xiaolongbao in Suzhou and Wuxi, is a traditional food in the south of the Yangtze River. The main characteristics are thin skin, juicy and delicious meat. History can be traced back to the Northern Song Dynasty, and there are still soup packets similar to steamed bread in Kaifeng today. After the Jingkang disaster, the Song Dynasty moved south, which also brought the sweet food custom of the Song Dynasty to the south of the Yangtze River. For example, the vinegar fish in the West Lake is similar to the yellow river carp today. Jiangnan is not sweet, and it is also characterized by sweetness after the Southern Song Dynasty. Nowadays, steamed bun has become a representative food in Jiangsu and Zhejiang provinces. Yangzhou and Huai 'an in Huaiyang cuisine are famous for their big soup buns, some of which contain crab roe. This kind of soup buns is very big and needs straws. It should be the best in steamed stuffed bun. I have tasted it in Yangzhou Ye Chun Teahouse and other places, and it is really different from Jiangnan flavor. Small cages in cities along Shanghai-Nanjing also have their own characteristics. Nanjing is represented by Liu Changxing and Yongheyuan. Steamed buns are sweet, but they are different from Wuxi's. South Lake has an old friend from China. The four cranes in Sanshan Street in the south of the city all have the taste of old Nanjing. I prefer old Nanjing. The beef cage in Anleyuan also has a halal taste, which is not available in southern Jiangsu.