Shanghai-style Xiao Long Bao originated in the town of Nanxiang in the suburbs of Shanghai. The buns are traditionally steamed in bamboo baskets. People also give it is an English name – soup dumpling.
The small buns are served hot in the bamboo baskets in which they were steamed, usually on a bed of dried leaves. The buns are usually dipped in Chinkiang vinegar with ginger slivers. Unlike other stuffed buns, or Baozi, found throughout China, the fillings of Xiao Long Bao are traditionally broth and meat, while other fillings are also available. The broth wrapped as the filling is the essence of this food. When you bite a Xiao Long Bao, the broth inside will immediately flows out. The delicious taste will make you become a greediness person who only wants to eat more Xiao Long Bao.
Some one said eating Xiao Long Bao is indeed an art and a technique; it it not just about putting the food in your mouth, chew, and swallow. So we should pay attention to appreciate this art as a professor.
Step 1 Pour some vinegar to the shredded ginger. (Xiao Long Bao’s are always served with shredded ginger and Chinese black vinegar.)
Step 2 Used your chopsticks to pick up a Xiao Long Bao, be careful to avoid breaking the skin because of the broth that filled inside.
Step 3 Dip the Xiao Long Bao in the ginger vinegar sauce. And then put it on the spoon.
Step 4 Nibble the side of Xiao Long Bao and suck the soup/broth inside the Xiao Long Bao. (This is the best way of savoring the meaty, juicy, and flavorful broth/soup inside the dumpling.)
Step 5 Add some ginger and vinegar (as you like) to the dumpling and eat the rest.
There are two famous Xiao Long Bao shops in Shanghai. One is Nanxiang Mantou located in the Yu Garden Shopping Street, and the other is Guqiyuan Snacks, near the Yanan crossing of Tibet Road.
From on request