One Xiao Long Bao, a drawer of Xiao Long Bao, a basket of Xiao Long Bao, a plate of Xiao Long Bao, etc. Xiao Long Bao, also known as Xiao Long Steamed Bun, is a famous traditional Chinese pastry delicacy. It first appeared in Changzhou Prefecture, Jiangsu Province during the Tongzhi Period of the Qing Dynasty. In southern Jiangsu, Shanghai, and Zhejiang, it is customarily called Xiaolong Steamed Buns, in Sichuan and Wuhu, it is called Xiaolong Steamed Buns, and in Wuhan, it is called Steamed Buns, with 10 buns per basket.

The modern form of Xiaolongbao originated in Changzhou Prefecture during the Daoguang period of the Qing Dynasty, and has formed its own characteristics in various places, such as Changzhou is delicious, Wuxi is sweet, and Suzhou is delicious, but they all have thin skin. The unique characteristics of braised feet, fresh fragrance and delicious taste have also been spread in Kaifeng, Tianjin and other places. According to folklore experts, historical records record that the modern Xiao Long Bao actually took shape in Changzhou Prefecture (now Changzhou City, Jiangsu Province) in the south of the Yangtze River in modern times. The original soup dumplings (and soup dumplings) were improved by local production in the Jiangnan area. It is generally believed that modern Xiaolongbao has an inheritance relationship with the "cave plum blossom buns" and "soup dumplings" of the Northern Song Dynasty, and is closely related to China The soup dumplings popular in the north are from the same family. They have been passed down for thousands of years and have been innovated and promoted in various places.