Pork Xiao Long Bao
Steamed soup dumplings filled with flavorful pork broth and meat. Delicate skin and rich flavor.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Xiao Long Bao originated in Nanxiang, a suburb of Shanghai, during the Qing Dynasty in the late 19th century. It is said that a cook named Huang Mingxian created the dumplings at his restaurant, Ri Hua Xuan, inspired by traditional meat buns, but aiming for a more delicate and flavorful experience.
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Pork Xiao Long Bao is more than just food; it's an integral part of Chinese culinary culture, representing skillful technique and refined taste. It's a dish often enjoyed during family gatherings and celebrations.
Technique and Artistry
The creation of Xiao Long Bao is considered an art, requiring precision in folding the delicate skin and ensuring a perfect balance of meat and broth. Experienced chefs undergo years of training to master the technique.
Symbol of Shanghai Cuisine
Xiao Long Bao is widely recognized as a quintessential Shanghai dish and a must-try for visitors to the city.
Communal Eating
Xiao Long Bao is often enjoyed in a communal setting, encouraging sharing and conversation around the table.
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Pork Xiao Long Bao offers a harmonious blend of savory, rich, and slightly sweet flavors. The broth inside is the star, providing a concentrated pork essence complemented by the subtle sweetness of the meat filling.
The primary flavor is savory pork, intensified by the gelatinous broth. Ginger and sometimes scallions are used to season the pork filling, adding warmth and complexity. The dumpling skin, while thin, contributes a subtle doughy flavor. Soy sauce and black vinegar, often served as a dipping sauce, add tanginess and umami, enhancing the overall taste experience.
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The Lift and Sip
Carefully lift the dumpling with chopsticks, gently place it on your spoon. Use your chopstick to carefully puncture the skin to release the steam and allow the soup to cool slightly. Sip the broth from the dumpling through the opening before eating the remaining meat and skin.
Dipping Sauce
Prepare a dipping sauce of soy sauce and black vinegar, often with shredded ginger. Dip the punctured dumpling gently into the sauce to enhance the flavor profile.
Temperature Control
Be patient! Xiao Long Bao is served hot to maintain the broth's liquid form. Allow the dumpling to cool slightly before consuming to avoid burning your mouth.
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