Xiaolongbao is a famous snack in Shanghai, Suzhou, Changzhou, Wuxi, Hangzhou, Nanjing, Wuhu, Jiangxi and other Jiangnan areas. It originated in Changzhou Prefecture, Jiangsu Province during the Daoguang period of the Qing Dynasty and was pioneered by Wanhua Tea House at that time.

Legend has it that it evolved from the famous Wanglou "Cave Plum Blossom Buns" in the Northern Song Dynasty. It was brought to Jiangnan by the royal family of the Northern Song Dynasty and gradually took shape.

Xiao Long Bao in Changzhou is delicious, while Xiao Long Bao in Wuxi is sweet.

Shanghai Nanxiang Xiaolong, which was born in the 10th year of Tongzhi in the late Qing Dynasty, also has a long history and is well-known at home and abroad.

It is difficult to accurately verify when and where Xiao Long Steamed Bun was born.

The more concentrated view is that it was born in the middle of the Qing Dynasty, in today's Changzhou and Wuxi areas.

During the Qing Dynasty, Wuxi County was under the jurisdiction of Changzhou Prefecture, and Xiaolong Steamed Buns were the unique embodiment of the food culture in this region.

In ancient times, there was Wanhua, and in modern times, there was Yinggui. Nowadays, people in Changzhou know that to eat steamed buns, you have to go to "Yinggui" (Yinggui Xiaolongbao).

Yinggui Tea House was founded in 1911. Due to its sound management and focus on quality, it has become famous and deeply loved by the public.

The product has the characteristics of "thin and transparent skin, rich marinade, fragrant crab aroma, fat but not greasy, rich juice, and fresh and tender meat filling". It is supplemented with balsamic vinegar and young ginger to give a better flavor and is a must-have in Changzhou.

In 1985, it was rated as the city's high-quality product and included in the "Jiangsu Province Snack Recipe". In 1990, it was listed as one of the top ten famous snacks by the Changzhou Municipal People's Government.

Understanding: Xiaolongbao with crab is a seasonal traditional snack in Changzhou. It is available every year around the Mid-Autumn Festival when the sweet-scented osmanthus is in full bloom.

Xiaolongbao with crab was originally called steamed bun with crab.

Changzhou people have always made no distinction between steamed buns and steamed buns, and they all call them steamed buns.

There are three kinds of steamed buns: Sui Hao, Dui Xiang, and crab-added. "Sui Hao" means without crab oil; "Dual Xiang" means that there are six steamed buns in a basket with crab, and the other six are without crab oil.

; "Add crab" means all crab oil is added.

One cage of steamed buns is also called one guest, so old Changzhou people often call it just the same thing when eating small steamed buns: "two guests pairing with each other".

Or: "Ten guests add crab, I want to take it to Shanghai." Old eaters usually only order "double set" when eating in the living room. Old eaters believe that when eating steamed buns with crab, there is only one suihao and one with crab sandwich.

Only when you eat it can you fully appreciate the deliciousness of crab. If you always eat it with crab, the taste in your mouth will be a little dull, and you will no longer be able to feel the delicious taste of crab.

Therefore, the conventional name "pair inlay" comes into being.