Product Code Database
Xiaolongbao (l=little basket bun; ) is a type of Chinese tangbao (labels=no), traditionally prepared in a xiaolong, a small Bamboo steamer. The xiaolongbao originates from the city of Changzhou in Jiangsu, and is an iconic dish of Jiangnan cuisine.
Different cities across the Jiangnan region have varying styles of xiaolongbao. Outside of China, the Nanxiang xiaolongbao associated with Shanghai is the most well known. In the Shanghainese language, they are known as or xiaolong mantou,In ancient times, stuffing in the dough was called steamed buns. See Zeng Weihua, "Ancient Mantou", "Journal of Shanghai Normal University (Philosophy and Social Sciences Edition)" No. 2, 1995, p. 157 as Wu Chinese-speaking peoples use the traditional definition of mantou, which refers to both filled and unfilled buns. The Suzhou and Wuxi styles are larger (sometimes twice as large as a Nanxiang xiaolongbao) and have sweeter fillings. The Nanjing style is smaller with an almost translucent skin and less meat.
In English, the xiaolongbao are often referred to as "soup dumplings", but "soup dumpling" in Chinese may translate to the broader culinary category known as tangbao, which includes the xiaolongbao and other related dishes.
There are numerous styles of xiaolongbao in Jiangnan cuisine. Shanghai-style xiaolongbao originated in Nanxiang, which was a neighboring village of Shanghai in Jiangsu that eventually became an outer suburb of Shanghai's Jiading District. The inventor of xiaolongbao sold them in his first store in Nanxiang next to the Guyi Garden. From there xiaolongbao became popular in downtown Shanghai and promptly spread outward.
Xiaolongbao are traditionally filled with pork. More modern innovations include other meats, seafood, shrimp, crab meat, and vegetarian fillings. For example, the renowned restaurant Din Tai Fung, famous for its xiao long bao, has launched yam, red bean and chocolate xiao long bao in their vegetarian menu.
Soup dumplings are created by wrapping solid meat aspic inside the skin alongside the meat filling. Heat from steaming then melts the gelatin-gelled aspic into soup. In modern times, refrigeration has made the process of making tangbao during hot weather easier, since making gelled aspic is much more difficult at room temperature.
Traditionally, tangbao soup dumplings are a kind of dim sum (à la carte item) or xiaochi (snack). The buns are usually dipped in Zhenjiang vinegar with ginger slivers. They are traditionally served with a clear soup on the side. Around Shanghai, "tangbao" may be eaten throughout the day, although usually not for breakfast. They form part of a traditional Jiangnan-style morning tea (早茶). In Guangdong and the West,the West refers to the Western world it is sometimes served as a dish during yum cha. Frozen tangbao are now mass-produced and a popular frozen food sold worldwide.
Xiaolongbao can be challenging to eat without spilling the soup. A traditional way of eating the bun is for the diner to hold the bun with a small spoon and gently bite a small hole to suck up the soup before slowly eating the remainder. Another popular way to eat the bun is to place it in a spoon, add a few drops of black vinegar and ginger and then eat it in one bite.
Xiaolongbao are usually served in bamboo steamers, which keep the heat in and retain the light earthy aroma they give off. Each steamer usually has four to eight buns, arranged neatly to prevent them from sticking together. Usually, the waiter will bring the bamboo basket directly to the table and lift the lid to reveal the xiaolongbao.
Xiaolongbao is usually shared among diners as an appetizer or part of a larger meal. In some upscale restaurants, xiaolongbao is served with a spoon.
In recent years, sweet taro and black sesame buns have become available—taro offers a mild, nutty sweetness while sesame is richer and slightly bitter. Other popular fillings include pumpkin, sweet potato, and matcha–white chocolate. On the savory side, shops now sell cheese-stuffed buns, truffle-mushroom blends, or spiced pork with scallions.
|
|
