Where are Changzhou Xiaolongbao produced?

Changzhou Xiaolongbao is a specialty snack in Changzhou City, Jiangsu Province. Changzhou crab dumplings have the characteristics of "thin and transparent skin, rich marinade, fragrant crab, fat but not greasy, rich juice, fresh and tender meat filling". Supplemented with balsamic vinegar and young ginger, the flavor is even better. It can be called Changzhou A must.

As for the history of Xiao Long Steamed Bun, it is also said that the real Xiao Long Steamed Bun was born in Changzhou Prefecture, Jiangsu Province during the Daoguang period of the Qing Dynasty. It was the first and famous Wanhua Tea House located south of the floating bridge along the river. The Xiao Long Steamed Buns with Crab (Small Steamed Buns with Crab) and Xiao Long Steamed Buns with Crab Top Huang (with large chunks of crab roe on top). Later, the craftsmanship of Xiaolong Steamed Buns was extended to nearby Wuxi, Shanghai, Nanjing and other places, and was integrated and improved with local customs, becoming a special snack in Jiangsu and Zhejiang.

In ancient times, there was Wanhua, and in modern times, there was Yinggui. Today’s Changzhou people all know that to eat Xiaolong Steamed Buns, you have to go to “Yinggui” (Yinggui Small Steamed Buns). Yinggui Tea House was founded in 1911. Due to its sound management and focus on quality, it has become famous and deeply loved by the public. The product has the characteristics of "thin and transparent skin, rich marinade, tangy crab aroma, fat but not greasy, rich juice, and fresh and tender meat filling". Supplemented with balsamic vinegar and young ginger, the flavor is even better and it is a unique dish in Changzhou. In 1985, it was rated as the city's high-quality product and included in the "Jiangsu Province Snack Recipe". In 1990, it was listed as one of the top ten famous snacks by the Changzhou Municipal People's Government.

Small steamed buns with crab are a traditional seasonal snack in Changzhou. They are available every year around the Mid-Autumn Festival when the sweet-scented osmanthus is in full bloom. Xiaolong steamed buns with crab, originally called steamed buns with crab. Steamed buns were called "mantou" in ancient times, and people in Changzhou also called them steamed buns.

Xiaolong steamed buns are divided into three types: Suihao, Duanxiang and Crab. "Suihao" means that there are no crab oil added, "Duixi" means that there are six buns in a cage with crab oil, and the other six are without crab oil, and "added crab" means that all of them are with crab oil.

A steamed bun is also called a guest, so old Changzhou people often call it this way when eating steamed buns: "two guests facing each other". Or: "Ten customers add crab, I want to take it to Shanghai." Old eaters usually only order "double set" when eating in the living room. Old eaters believe that when eating crab steamed buns, there is only one suihao and one with crab sandwich. Only when you eat it can you fully appreciate the deliciousness of crab. If you always eat it with crab, the taste in your mouth will be a little dull, and you will no longer be able to feel the delicious taste of crab. Therefore, the conventional name "pair inlay" comes into being.

Changzhou Crab Xiaolong Steamed Bread has a thin scalp and a large amount of stuffing, and the saying goes, "I would rather wait for people to make steamed buns than wait for people to make steamed buns." Only then can the best taste be achieved. You should take the steamed buns out of the saucepan and soak them in the vinegar. Hold them up with chopsticks. Turn the buns toward the outside and bite open the skin on the bottom side. Carefully absorb the delicious brine first, and then dip the opened buns into the vinegar. , let the vinegar get into the steamed bun, and then put the whole steamed bun into your mouth. If you bite into it without sucking up the overflowing juice first, you will either burn yourself or shoot the juice all over the place.

Information source: Changzhou Municipal People’s Government Office