Xiaolongbao

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Xiaolongbao is a kind of Chinese (biazi baozi) baked bread from Jiangnan region, especially related to Shanghai and Wuxi. These are traditionally prepared in Xi aolong , which is a kind of small steaming bamboo basket, which gives them their name. Xiaolongbao is often referred to as a kind of "dumpling", but should not be confused with British or American dumplings, or with Chinese jiaozi . Similarly, they are considered a kind of "dumpling soup" but should not be confused with other larger varieties of tang bao. In Shanghai, they are also sometimes known as siaulon moedeu or xiaolong -materous mantous.

Video Xiaolongbao

Origins

Shanghai-style xiaolongbao is from Nanxiang, a suburb of Shanghai in Jiading District. Inventor xiaolongbao sold it at its first store in Nanxiang beside the city's famous park, Guyi Garden. From there xiaolongbao extends to downtown Shanghai and exits. The Wuxi xiaolongbao style is sweeter than the Shanghai style.

Two specialists in the restaurant have a very long history. One of them is Nanxiang Mantou Dian (Nanxiang Bun Store), originally from Nanxiang original shop but now located in Yu Garden area. It's famous for its meat-filled crab bread. The other is Gulong Restaurant, on the original site next to Guyi Garden in Nanxiang.

Maps Xiaolongbao

Materials

Chinese bread, in general, can be divided into two types, depending on the level of skin yeast flour. Bread can be made with unleavened or unleavened dough. Made with unleavened dough using clear water for mixing, thin skin and large fillings. It's often made in Nanxiang but imitated elsewhere, calling it Xiang-style. Steamed buns made with raised flour are seen all over China and are usually referred to as mantou . Xiaolongbao steamed cups made with flour are mostly more often seen in the south. This means their skin is soft, smooth, and somewhat translucent, rather than white and smooth. As is traditional for breads of various sizes in the Jiangnan region, xiaolongbao is wedged at the top before it is steamed, so the skin has a circular cascade of ripples around the crown.

Xiaolongbao is traditionally filled with pork. One popular and common variant is pork with minced crab meat and eggs. More modern innovations include other meats, seafood, and vegetarian stuffing. The typical type of stuffed soup is made by wrapping aspic of solid meat inside the skin next to filling the meat. Heat from hot steam then melt gelatin-gel aspirate into the soup. In modern times, cooling has made the process of making xiaolongbao during hot weather easier, as it makes the aspic gel much more difficult at room temperature.

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Serve

Traditionally, xiaolongbao is a kind of dim sum (ÃÆ' la carte item) or "xiaochi" (snack). Bread is served hot in a bamboo basket where they are steamed, usually on a bed of dried leaves or paper mats, though some restaurants now use cabbage napa instead. Bread is usually dipped into Zhenjiang vinegar with ginger slices. They are traditionally served with a clear soup on the side. Around Shanghai, "xiaolongbao" can be eaten throughout the day, though usually not for breakfast. They are part of the traditional Jiangnan morning tea ( ?? ). In Guangdong and West, it is sometimes served as a dish during Cantonese tea time. Frozen xiaolongbao is now mass-produced and popular frozen food sold around the world.

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Related varieties

The xiaolongbao is one of the bao ("soto sop") or guantang bao ("soup sandwich"). Another form of tang bao with different textured skin but with the same size is xiaolong tangbao , specializes from Wuhan. Shuijianbao is very similar to xiaolongbao, but fried is not steamed.

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See also

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References

Source of the article : Wikipedia