Xiaonang eating buns are a popular snack in southern China.

Its name comes from the way it is made. The glutinous rice noodles are made into small bags, then filled with meat, shrimp and other fillings, and then steamed.

Small and exquisite appearance, exquisite production, rich fillings and delicious taste are deeply loved by the majority of people in the south.

The history of Xiaonang eating buns can be traced back to the Qing Dynasty.

At that time, a Shaanxi chef named Liu Huantian created the delicacy of Xiaonang eating buns, which has been passed down to this day.

Xiao Nang Si Bao is one of the specialties in Guangdong and Fujian. Many small and medium-sized restaurants and vendors often offer Xiao Nang Si Bao on the market.

In addition to the savory sachets, there is also a sweet version.

The sweet sachets use sweet fillings such as red bean paste instead of salty fillings. After being steamed, they have a soft and sweet texture. They are a good choice to escape the summer heat in Guangdong.

For many southerners, Xiaonang Chibao is a classic delicacy that has been passed down for hundreds of years.