“Wu Xi, formerly called Yi Qin Yuan, is my favorite haunt for xiaolongbao in Wuxi,” she adds. In fact, from Changzhou to Shanghai to Wuxi, the dumplings get sweeter and sweeter!” she laughs. “Changzhou dumplings are less sweet than those from Wuxi.
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Huang says when the osmanthus flowers bloom and their scents fill the air, she knows it’s the season for crabmeat xiaolongbao. She says that it is Changzhou – the adjacent city to Wuxi – where xiaolongbao originated, specifically in the Wanhua Teahouse, during the reign of Emperor Daoguang (1821–1850) in the Qing Dynasty. Tina Huang, a Changzhou native who now lives in Wuxi, disputes this story of the origins of xiaolongbao. The xiaolongbao of Wuxi became famous throughout China. Legend has it that the Chinese Emperor was given the local specialty xiaolongbao to try when he was traveling through the region, and immediately took a liking to them. It’s no wonder that Emperor Qianlong (1711 -1799) fell in love with xiaolongbao here. Less than an hour west from Shanghai by bullet train, Wuxi is quieter than its bustling neighbor here, a turn into an alley might bring the surprising view of a canal, or the lush greenery of a garden. Photo credit: Getty Images/Andre Vogelaere Xiaolongbao in Wuxi and Changzhou “Shanghai’s xiaolongbao are all good,” says Madam Fu, but admits, “I still prefer the Wuxi ones, which are sweeter and have a hint of soy sauce in the taste.” Soup filled buns in Shanghai, China. Huang changed them into the size we know today.Ĭustomers flock to this restaurant which also has branches at the Chenghuang Temple and Guyi Garden. The dumplings started out bigger, and were called the Nanxiang da rou baozi, meaning large meat-filled buns from Nanxiang. It’s their petite size that seems to have won the hearts of many. “Plus, the dumplings are so dainty,” she adds. According to her, even though Shanghai now has plenty of great dumpling places, Nanxiang (the modern name for the Ri Hua Xuan restaurant) still manages to fend off its competitors. “What’s so delicious about Nanxiang’s xiaolongbao is the clear broth and gossamer skin,” says Madam Fu, a Shanghainese I spoke to. This is why one bite into the dumpling fills your mouth with a rush of sweet-salty broth.
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#JOURNEY TO THE DUMPLING SKIN#
He was said to have created these dumplings in the 1870s by adding aspic (double boiled chicken soup cooked with pork skin and made into a jelly) to his pork mince. It all began with Huang Mingxian, the owner of Ri Hua Xuan restaurant in the Nanxiang district of Shanghai. This city is, after all, where many think the xiaolongbao was born.
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Do not turn your nose up at these stalls, for some harbor the dainty xiaolongbao that your heart will ache for as soon as you leave Shanghai. Michelin-star restaurants and shabby stalls sit side by side in the alleyways which weave in and out of the flourishing cityscape. My dumpling-tasting journey starts in coastal Shanghai, China’s biggest city, where traditional lilong residences (townhouses connected by a lane) and modern skyscrapers compete for space. Known as soup dumplings in English, you can find every version of these all over Asia – notably at Taiwanese chain restaurant Din Tai Fung. Tracking down the xiaolongbao – little balls of ground meat, exquisitely wrapped up in semi-translucent dough skin, bobbing in savory broth – is a lip-smacking adventure. Shares Facebook Twitter Photo © Getty Images/outcast85 Please note that not all content is translated or available to residents of all countries. By telling us your country of residence we are able to provide you with the most relevant travel insurance information.