Originated from Nan Xiang; a suburb of Shanghai, Soup Dumpling (Xiao Long Bao) has now become one of the most popular Chinese steamed buns. Their perfectly symmetrical shape resembles a pagoda.

The skin of Xiao Long Bao is made with partially raised flour, making it tender, smoother, and somewhat translucent. The characteristic soup-filled dumplings are created by wrapping tender pork filling with liquid gelatin which turns into soupy filling after steaming.

Xiao Long Bao arrive at the table in piping hot bamboo steamers. To prevent burning one’s mouth and to savor the dumpling, the preferred method of consumption is to dip dumpling in ginger vinegar sauce, place it in soup spoon and take a very small bite near the top to allow steam and heat escape, wait until cool enough to eat it whole or suck the broth with a ‘slurp’, then eat the rest.