Xiaolongbao

Xiaolongbao is Shanghai's most iconic dish. These delicate dumplings have a thin, pleated wrapper that holds a filling of seasoned pork and — most importantly — a spoonful of hot, aromatic broth. The broth is achieved by adding gelatinized pork aspic to the filling, which melts into soup when steamed. Eating them is an art: pierce the wrapper to release steam, sip the broth, then dip in black vinegar with ginger shreds and enjoy the whole dumpling.

📖 History

Xiaolongbao was invented in Nanxiang, a suburb of Shanghai, during the Qing Dynasty (1870s). It spread to the city proper and became Shanghai's signature snack.