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|title=Xiaolongbao (Soup Dumplings 小笼包) - Chinese Food Wiki<br />
|keywords=Xiaolongbao,soup dumplings,小笼包,Shanghai Food<br />
|description=Xiaolongbao are Jiangnan soup dumplings—thin wrappers filled with pork and aspic that melts into broth when steamed.<br />
}}<br />
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{{Infobox chinese food<br />
| image = Shanghai Xiaolongbao.jpg<br />
| caption = Xiaolongbao<br />
| alternate_name = Soup dumplings; 小笼包; xiao long bao<br />
| pinyin = Xiǎolóngbāo<br />
| type = Steamed dumpling<br />
| course = Snack / dim sum-style course<br />
| country = China<br />
| region = Shanghai / Jiangnan<br />
| other = Associated with Hu cuisine<br />
}}<br />
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'''Xiaolongbao''' (Simplified Chinese: 小笼包; Traditional Chinese: 小籠包; Pinyin: ''Xiǎolóngbāo''), often called '''soup dumplings''' in English, are thin-skinned steamed dumplings filled with seasoned pork and gelatinous broth (aspic) that melts when heated. They are closely associated with [[Shanghai Food|Shanghai]] and the wider Jiangnan dumpling tradition.<ref name="wp">[https://en.wikipedia.org/wiki/Xiaolongbao English Wikipedia]</ref><br />
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== Characteristics ==<br />
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A good xiaolongbao has a delicate wrapper that holds hot soup without tearing, a juicy meat filling, and a lightly savory taste. Diners usually lift each dumpling carefully, nibble an opening to release steam and broth, then eat the rest—often with black vinegar and ginger.<br />
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== Ingredients (overview) ==<br />
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Typical fillings combine minced pork with cooled meat jelly (aspic), aromatics, and seasoning. Wrappers are rolled thin; dumplings are steamed in small bamboo baskets (the “xiaolong”). Variations may use crab roe, shrimp, or mixed fillings in restaurant menus.<br />
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== History and culture ==<br />
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Soup-filled steamed dumplings developed within Jiangnan snack and restaurant culture and later became a Shanghai culinary emblem. They are now widely available across China and in Chinese restaurants abroad, while local shops still compete on wrapper thinness and soup quantity.<br />
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== Serving and variations ==<br />
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Xiaolongbao are commonly eaten as breakfast, snack, or banquet opener. Pan-fried relatives such as shengjianbao share the soup-dumpling idea but use a different cooking method. For broader Shanghai context see [[Shanghai Food]]; for other dumpling forms see [[Jiaozi]].<br />
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== See also ==<br />
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* [[Shanghai Food]]<br />
* [[Hong Shao Rou]]<br />
* [[Jiaozi]]<br />
* [[Chinese Snack]]<br />
* [[Dim Sum]]<br />
* [[List of dishes (A-Z)]]<br />
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== References ==<br />
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{{reflist}}</div>Admin