Xiaolong Bao (also known as soup dumpling or steam stuffed bun) is one of the famous snack Shanghai is known for. The Chinese name: 南翔小笼包 (nán xiáng xiǎo lóng bāo); 南翔小笼馒头 (nán xiáng xiǎo lóng mán tou)
This snack is a famous and popular one originating from Nanxiang Town in the northern Jiading District of Shanghai. Dating back over 100 years, Nanxiang Steamed Stuffed Bun features the typical Shanghai flavor. It is famous for its thin wrap, big stuffing, strong flavor and tender meat. Hence the Nanxiang Steamed Stuffed Bun is often known as the authentic Shanghainese Steamed Stuffed Bun.
?
The Steamed Stuffed Bun is well-known for its thin wrap and generous meat filling. Its meat is tender and well-flavoured. Besides the use of refined flour and pork, Nanxiang Steamed Stuffed Bun has many special ingredients. Water, salt, sugar, soy, sesame and ginger are added to make the stuffing. Even without MSG, shallot or garlic, the buns stay fresh with a delicious flavor. The main pork stuffing is mixed with various seasonal ingredients: bamboo shoot for spring, shrimp for summer and crab for autumn. It’s hard to believe that the stuffing is two times larger than the wrap. Miraculous, isn’t it? The Shanghainese Steam Stuffed Bun is small and exquisite. What makes it such a unique dish is – as you bite into the small bun, hot and delicious soup flows out!
The soup liquid in the bun is not pre-prepared. The soup is actually created by the meat jelly in the bun. As the bun is steamed, the meat jelly melts to form the thick and savoury soup.
Right way of eating Xiaolong Bao
1. Carefully bite a small opening at the side of the dumpling.
2. Savour the thick delicious soup inside first. You may sip from the dumpling opening or pour the soup onto your spoon. Be careful as the soup may be piping hot.
3. Lastly, dip the dumpling with some vinegar. Depending on preference, you can also add some sliced ginger stripes. You may then finish off the delightful dish.
The pork meat filling is usually mixed with different ingredients during different seasons: bamboo shoot in Spring, shrimp in Summer and crab meat in the Autumn.
The best place that I found for the Shanghai Xiaolong Bao is Jia Jia Tangzhou
The skins are paper thin and you see the soup bubbling when you first get them.? Try not to go during lunch time, the line is usually especially long at 12:30
TrackBack URI for this entry
| < Prev | Next > |
|---|