The modern form of Xiaolongbao originated in Changzhou during the Daoguang period of the Qing Dynasty. It has its own characteristics in various places, such as Changzhou delicious and Wuxi sweet, but they all have the same characteristics of thin skin, fresh and delicious.

It has also been promoted in places such as Kaifeng and Tianjin.

Changzhou, Wuxi, Shanghai, Nanjing, Hangzhou, Wuhu and other places in Jiangnan have a long history of cooking Xiaolongbao.

There are many century-old shops selling Xiao Long Bao.

Modern Xiao Long Bao is related to the Northern Song Dynasty’s “Stop Plum Blossom” and “Fish Soup Bao”.

It evolved into Jiangnan during the Northern Song Dynasty after the royal family changed, and became popular in northern China.

Xiaolongbao is the same door, and the heritage has not been cut off for thousands of years, and has been innovated and carried forward everywhere.

Extended information: Since more than 50 years ago, Chinese immigrants began to operate Chinese restaurants in Spain, and Chinese Xiao Long Bao also began to be well-known among Spanish diners.

The explanation on the Spanish menu is: "Central Chinese Bread and Meat".

Due to their delicious taste, some Spanish restaurants or bars also sell food similar to Chinese dumplings, but they are called "Spanish Chinese meat bread".

Since the 1990s, a large number of Chinese immigrants have entered Spain, and Chinese restaurants have sprung up everywhere. Xiaolongbao is one of the must-have staple foods in every restaurant.

But at that time, Xiao Long Bao was no longer written as "Xiao Long Bao", but as "Little Dragon".

Some write "Chinese Little Dragon" and some write "Shanghai Little Dragon".