Chinese · IV The Method
Xiaolongbao: Soup Dumplings
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Xiaolongbao — the Shanghainese steamed soup dumpling containing both a filling and a liquid broth within the sealed wrapper — achieves the liquid interior through a technique of extraordinary ingenuity: the broth is made into a gelatin (aspic) that is solid at room temperature, mixed into the filling, and melts to liquid during steaming. The wrapper encases a solid filling; service reveals a liquid soup.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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