Xiao Long Bao are delicate steamed dumplings filled with minced pork, gelatinized pork broth, and sometimes crab meat, known for releasing hot soup when bitten. Originating from Nanxiang, a suburb of Shanghai, these dumplings are carefully folded with pleats and steamed in bamboo baskets. The gelatin melts during steaming, creating a flavorful soup inside the thin wrapper. Typically served with black vinegar and ginger, they are enjoyed as a dim sum delicacy, breakfast treat, or snack. A celebrated part of Jiangnan cuisine, Xiao Long Bao showcases the culinary artistry of balance between soup, meat, and dough. Common variations include crab roe fillings or larger “tang bao” versions with a straw for sipping.

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