Fine Dish. Xiaolongbao: The Secret to Juicy, Thin Skin, and Fresh Flavor

Author: Jin Hua
Publisher:
Publish Date: 2004-05-01
Features: Generally, steamed buns (bāo) are bought from stores rather than homemade. Even if homemade, it's hard to achieve authentic flavor. Due to their complex preparation process and unique techniques, our publishing house has specially invited a 30-year-experienced soup dumpling master to share the secrets of this delicious dish with readers. They reveal the methods and techniques of making soup dumplings, accompanied by step-by-step illustrations. Following the images and explanations, you can easily create a steamer full of authentic and delicious soup dumplings! Among the various exquisite and delicious Chinese snacks, the most popular pastry is undoubtedly the fresh meat soup dumplings from Huaiyang and Shanghai. No matter in Shanghai, Taipei, Tokyo, New York, or other parts of the world, they are loved by both Chinese and foreigners. The most famous among them is undoubtedly the "Shanghai Nanshang Steamed Buns," which has a history of over 100 years in Shanghai. Soup dumplings are called "buns" and originate from Nanshang Town in Jiading County, Shanghai. According to the "Continued Records of Jiading County," "buns come in two types: tight-leavened and loose-leavened. Tight-leavened buns are made with clear water and dough, thin-skinned with plenty of filling, and the Nanshang style is the most renowned, imitated by others and called the 'Xiang Style.'" Due to the non-leavened dough, their characteristic is "thin skin with plenty of filling," which made them famous in Jiading. In the early 1920s, a business owner named Wu opened the "Changxing Steamed Bun Shop" (later renamed the "Nanshang Steamed Bun Shop") in Shanghai City God Temple, specializing in the "Xiang Style" buns. They quickly gained fame in Shanghai. In Taipei and Tokyo, the most renowned soup dumplings are "Ding Tai Fung," while in New York, the most famous are "Lu Ming Chun." The popularity of soup dumplings stems from their delicate size, thin skin, and abundant filling, coupled with their rich, savory broth. Eating them one by one leaves a refreshing sensation in the mouth. Adding scallion slices and fragrant vinegar enhances the flavor even more.