XIAOLONGBAO also known as soup dumpling, is a type of steamed bun or baozi from eastern China, including Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name (xiaolong is literally "small steaming basket").

TRADITIONALLY the Xiaolongbao is a dianxin / dim sum or snack item. The buns are served hot in the bamboo baskets in which they were steamed, usually on a bed of dried leaves, though some restaurants today use napa cabbage instead. The buns are usually dipped in Chinkiang vinegar with ginger slivers. They are traditionally served with a clear soup.

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