The Curious History of Xialongbao, AKA Soup Dumplings

Xiaolongbao, AKA soup dumplings, are a spectacular culinary creation. Aromatic, flavorful broth and a melt-in-your-mouth pork filling wrapped in a beautifully pleated dough tantalizes all 5 senses, making for one solid eat.

The perfect xialongbao has 3 criteria.

1. Plenty of soup.
2. A tender filling (no lean meats allowed!)
3. Dough that is JUST thick enough to keep the filling at bay.

This classic Chinese dish has boomed in popularity  across the United States, but how did the bundles of joy come to be? Like all food history, the answer is a bit murky. Let’s dive in!

The History of Xialongbao: Story 1

Story one traces Xiaolongbao’s to  19^th century Shanghai. The steamed-bun market was booming, and Huang Mingxian wanted to stand apart from the rest. He boiled animal bones for hours then let the broth cool and set to gelatin—which is known as aspic.  Mingxian filled his dough with the gelatin, which melted to a soup form when steamed. VOILA! Xiaolongbao was born!

His original name for the creation was nanxiang da rou mantau, which translates to “a large meat-filled bun from nanxiang.”  Customers loved the product, but didn’t care for the name. Xiao (small), long (basket), Bao (bun) seemed more appropriate, and is what we call it today.

The History of Xialongbao: Story 2

But wait! Maybe Huang Mingxian isn’t this dumpling’s creator! 

Another theory is that xiaolongbao can be traced back to Emperor Qianlong during the 18^th century. He traveled up and down the Yangtze river, earning him the nickname Youloung, which translates to swimming dragon. The emperor stumbled upon xialongbao in Wuxi, a city close to Shanghai. He was in awe over the culinary experience and proceeded spread the word throughout his travels. “Long”  translates to dragon when pronounced in a certain way. Thus, the name “xiaolongbao”  is an ode Emperor Quianlong.

(I’d like to point out that  just because Emperor Qianlong popularized xialongbao according to this theory, doesn’t mean he invented it…)

Which story is true?

Both are tossed around by various food historians, articles, and blogs, but most agree that Huang Mingxian deserves credit. Either way, xialongbao is a delicious culinary feat that is worth seeking out.

Sources:

1. https://www.seriouseats.com/food-for-thought-xiao-long-bao-and-authenticity-in-food
2. https://www.thedailychina.org/xiao-long-bao/
3. https://www.chilihousesf.com/blog/the-origins-of-xiao-long-bao-xlb/
4. https://theculturetrip.com/asia/china/articles/a-brief-history-of-xiao-long-bao-shanghais-signature-dish/
5. https://asianinspirations.com.au/food-knowledge/the-story-of-xiao-long-bao/
6. https://www.scmp.com/lifestyle/food-drink/article/3097791/history-xiaolongbao-or-soup-dumplings-outskirts-shanghai

Check out the post below for more fun food facts!