Xiaolongbao, a famous traditional Chinese pastry of Han nationality, first appeared in Changzhou Prefecture, Jiangsu during the Tongzhi period of the Qing Dynasty, and its detailed history can be traced back to the Northern Song Dynasty.

Eating Tips

Xiao Long Bao

Because Xiao Long Bao contains a lot of soup, you must be careful when eating it.

1. First, put the xiaolongbao into a small dish, being careful not to break the wallet.

2. Take a small bite on the side of the steamed bun and let it cool slightly. (The soup of Xiao Long Bao is very hot, so it is best not to eat it directly. You can hold it with chopsticks and blow the soup, but never pour it into a small dish.)

3. The popular way to eat it first The concept of drinking soup is correct. The essence of Xiaolongbao lies in the soup. The way to ensure that the deliciousness of Xiaolongbao is not lost is to wait for the soup to cool down slightly, then put the entire soup into your mouth, so that the soup can be completely absorbed in your mouth. Wrap the steamed dumplings to seal in the delicious food without losing it. When eating xiaolongbao, you should pay attention to the soup. When making it, the soup stock should be condensed into a transparent solid colloid. Chop it up and mix it in. Once the steam is heated, it will turn into soup. The skin of a good xiaolongbao is as thin as paper, and it doesn't break when you carry it around. Carefully take it out, put it in a vinegar bowl (according to your own needs), aim it at the top and suck it, and the delicious soup will go into your stomach. But don't rush, otherwise it will burn, and then enjoy it slowly.