The legend about Xiao Long Bao

It is said that the earliest Xiao Long Bao originated in the Northern Song Dynasty and was the first delicacy in Bianliang, the capital of the Northern Song Dynasty.

After nearly a thousand years of evolution, the modern form of Xiao Long Bao appeared in Changzhou Prefecture during the Daoguang Period of the Qing Dynasty, which is today's Changzhou, and has formed its own characteristics in various places. For example, Changzhou tastes fresh and Wuxi tastes sweet, but they both have the same characteristics such as thin skin, marinated feet, fresh fragrance and delicious taste, and have also been spread in Kaifeng, Tianjin and other places.

Emperor Qianlong of the Qing Dynasty, later known as the "Wandering Dragon", traveled to famous mountains and rivers, and was especially fond of the beautiful mountains and rivers, gardens, historic sites and folk customs in the south of the Yangtze River. He visited the south of the Yangtze River six times. Qianlong's trip to the south of the Yangtze River took him along Nanjing, Yangzhou, Wuxi, Suzhou, and Hangzhou. Emperor Qianlong's first tour to the south was on the 19th day of the second lunar month in 1751, when he arrived at Wuxi and Subei Yingpan ( On the dragon boat (North of Shitang Bay).

He had decided to go to Wuxi Qinyuan (Jichangyuan) long before the tour. On the morning of the 20th, the emperor transferred to a small boat from Huangbutun to Qinyuan. I tasted the local Xiao Long Bao. After that, Xiao Long Bao became very famous and has been passed down to this day. Visit Qianlong's footprints, listen to Qianlong's anecdotes, and taste the delicacy "Wuxi Xiao Long Bao" praised by Qianlong.

Extended information:

The history of Xiao Long Bao can be traced back to the Northern Song Dynasty, and there are still similar "soup dumplings" that have been passed down to this day.

The modern form of Xiaolongbao originated in Changzhou Prefecture during the Daoguang period of the Qing Dynasty, and has formed its own characteristics in various places, such as Changzhou is delicious, Wuxi is sweet, and Suzhou is delicious, but they all have thin skin. The unique characteristics of braised feet, fresh fragrance and delicious taste have also been spread in Kaifeng, Tianjin and other places.

It evolved after the Northern Song Dynasty royal family moved south and brought it to the south of the Yangtze River after the Jingkang Incident. It is from the same family as the soup-filled dumplings popular in northern China. The inheritance has not been interrupted for thousands of years and has continued to grow in the country. Innovation and development have been achieved in various places.

Changzhou Wanhua Tea House's "Xiaolong Steamed Buns with Crab" during the Daoguang Period of the Qing Dynasty, and the "Nanxiang Xiaolong Steamed Buns" created by Huang Mingxian in Nanxiang Town, Shanghai in 1871, including those popular during the Guangxu Period of the Qing Dynasty The Wuxi folk steamed buns produced in the Qinyuan area of ??Huishan, Wuxi, as well as the modern steamed buns created in Kaifeng, Tianjin and other places, all have their own characteristics.

Changzhou, Wuxi, Suzhou, Shanghai, Nanjing, Hangzhou, Wuhu and other places in the Jiangnan area have a long history of cooking Xiao Long Bao, and there are many century-old restaurants featuring Xiao Long Bao.

Since Chinese immigrants started operating Chinese restaurants in Spain more than 50 years ago, Chinese steamed dumplings have also begun to enjoy a high reputation among Spanish diners. The explanation on the Spanish menu is: "Chinese bread with meat in the center." Because of its delicious taste, some Spanish restaurants or bars also sell food similar to Chinese steamed buns, but they are called "Spanish Chinese-style meat buns."

Since the 1990s, a large number of Chinese immigrants have entered Spain, and Chinese restaurants have sprung up everywhere. Xiaolongbao is one of the must-have staple foods in every restaurant.

But at that time, Xiao Long Bao was no longer written as "Xiao Long Bao", but as "Little Dragon". Some write "Chinese Little Dragon" and some write "Shanghai Little Dragon". For this "little dragon bun", the Spanish explanation is even more amazing: "a bun with Chinese dragon meat".