The xiaolongbao from Nanxiang in Shanghai are the most famous.
Tips
culture
Thin-skinned pork (or crab-and-pork) dumplings steamed in small bamboo baskets (小笼). The signature feature is the jellied broth folded into the filling, which melts into a burst of soup when the dumpling is steamed. Originated in Nanxiang, Shanghai in the 1870s; a shibboleth for Jiangnan cuisine.
mistakes
Easily confused with 灌汤包 - Kaifeng / Xi'an "soup-injected buns" which are larger and more broth-filled. Xiaolongbao are smaller, more delicate and from Jiangnan.
