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Nanxiang, Shanghai — 19th century; Din Tai Fung elevated globally Techniques

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Nanxiang, Shanghai — 19th century; Din Tai Fung elevated globally
Siu Long Bao — Soup Dumplings Advanced (小笼包精进)
Nanxiang, Shanghai — 19th century; Din Tai Fung elevated globally
Advanced technical analysis of xiao long bao (XLB): the wrapper must be rolled to a specific thickness (0.8–1mm), the filling must contain sufficient aspic (pork skin jelly) to create soup, and the pleating must seal perfectly while being thin enough to cook through in 5 minutes. The eating ritual — nibbling a hole to release steam, then drinking the soup before eating — is as important as the preparation.
Chinese — Shanghai/Jiangnan — Soup Dumplings foundational →