xiaolongbao
Sign in to saveXiaolongbao (; ) is a type of Chinese tangbao (), traditionally prepared in a xiaolong, a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine.
Key facts
- Prepared food.name
- Xiaolongbao
- Prepared food.image
- A Xiaolongbao from The Modern Shanghai.jpg
- Prepared food.image_size
- 300px
- Prepared food.caption
- Xiaolongbao in a bamboo zhenglong steamer.
- Prepared food.alternate_name
- '' xiaolong mantou'', XLB
- Prepared food.country
- China
- Prepared food.region
- Changzhou, Jiangsu
- Prepared food.type
- Baozi
- Prepared food.course
- Breakfast, xiaochi
- Prepared food.main_ingredient
- Flour dough, minced pork or other meats, lard, gelatin
- Chinese.collapse
- <!-- yes
- Chinese.l
- little-basket bun
- Chinese.p
- xiǎolóngbāo
- Chinese.tp
- siǎo-lóng-bao
- Chinese.gr
- sheaulongbau
- Chinese.bpmf
- ㄒㄧㄠˇ ㄌㄨㄥˊ ㄅㄠ
- Chinese.j
- siu2 lung4 baau1
- Chinese.lmz
- shiau-lon-pau
via Wikipedia infobox
~7 min read
Encyclopedic overview
11 sectionsContents
- Origins
- Ingredients
- Serving
- Types
- Changzhou
- Shanghai
- Tianjin
- Kaifeng
- Hong Kong
- See also
- Citations
Xiaolongbao (; ) is a type of Chinese tangbao (), traditionally prepared in a xiaolong, a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, 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, 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.
Excerpted from Wikipedia’s “xiaolongbao” article, available under the CC BY-SA 4.0 licence.