Nanxiang Steamed Bun is a traditional famous product in nanxiang town, originally named Nanxiang Big Meat Steamed Bread, and later named Nanxiang Big Steamed Bread, which is famous for its thin skin, big stuffing, juicy taste and beautiful shape. Tongzhi began in the Qing Dynasty, with a history of 100 years. It was founded by Huang Mingxian, the owner of Rihuaxuan Dim Sum. Later, the owner of Rihuaxuan's small cage was employed by Gu Yiyuan or founded Songhexuan himself. Restaurants in the whole town are competing to imitate. Nanxiang people who have lived in Shanghai also invited Master Nanxiang to open Nanxiang Xiaolongdian in Shanghai Chenghuang Temple and Tibet Road respectively, which was full of customers.

198 1 June, Nanxiang Xiaolong entered the international market from Jiading as a quick-frozen food, which was exported to East Asia and western countries, causing hotels all over the world to imitate it.

Nanxiang Xiaolong is mainly distributed in nanxiang town, Jiading District, and later extended to Jiading District and Shanghai Yuyuan Old Town God Temple. Huang Mingxian, the founder of Nanxiang Steamed Bun, was born in nanxiang town, Jiading District. In his early years, he opened Ri Huaxuan Pastry Group Store and operated Nanxiang Big Steamed Bread. Huang Mingxian goes to Guyuan every day to sell steamed bread, which is famous for its delicious taste and popularity. The bosses of the same trade came to Guyi Garden to sell big meat steamed buns, which affected the business in Huang Mingxian, so they could not be patented by one person. So, he adopted the method of "heavy stuffing and thin skin, making it bigger and smaller", selecting refined white flour to roll it into thin skin, and then using refined meat stuffing. Instead of monosodium glutamate, he cooked the skin with chicken soup and frozen it to get its delicious taste. Sprinkle a small amount of finely ground sesame seeds into the stuffing to obtain its fragrance; According to different seasons, add crab powder, shrimp or bamboo shoots to keep fresh. Each steamed bread 14 fold or more, made of one or two flours 10 steamed bread, translucent, small and exquisite; When you come out of the cage, take one and put it in a small dish. Punching the skin and filling a dish of juice is a good product, which gradually forms the characteristics of thin skin, fresh juice, tender meat and many fillings.

Later, Nanxiang people in Shanghai invited Huang Mingxian to open Nanxiang Steamed Bread Shop in Shanghai Chenghuang Temple and Guyiyuan Steamed Bread Shop in Tibet Road, which has enjoyed a high reputation so far. Nanxiang steamed buns are famous for their delicious taste and high popularity, and peers have followed suit, making Nanxiang steamed buns everywhere in Shanghai and even the whole country. Rihuaxuan became famous, and everyone scrambled to eat Nanxiang steamed buns.

1963, the ancient art garden resumed the operation of Nanxiang Xiaolong, recruited Xiaolong masters from the people, and constantly improved the formula to reorganize Nanxiang Xiaolong. 198 1 June, Nanxiang Xiaolong was produced by Jiading Frozen Food Co., Ltd. and put into the international market. 1984 was exported to Japan, Hong Kong, Macao and Canada in the first half of the year. Nanxiang steamed buns entered the international market and went abroad. Nanxiang steamed buns are famous at home and abroad.

At present, almost every family in Nanxiang Town Hotel supplies Nanxiang small cages, but several ancient gardens have the best traditional crafts, high quality and good reputation. The annual supply is about 7 million. Visitors who come to Nanxiang during the tourist season and holidays must go to Guyi Garden to taste the small cages. The products of Guyiyuan Restaurant are in short supply, and Nanxiang Xiaolong is famous all over the world and won many honors. In June 2002, he won the gold medal in the 4th China Cuisine World Competition, the Golden Chef Award in the 12th China Chef's Festival in June 2002, the China Famous Point in June 2002, the Gold Medal in the 1st Shanghai Catering Culture Expo in March 2004 and the Golden Chef Award in August 2006.