The origin or legend of Xiaolongbao

The modern form of xiaolongbao originated in Changzhou during the Daoguang period of the Qing Dynasty, and has had its own specialties in various places, such as Changzhou Delicious and Wuxi Sweet, but all of them are characterized by the ****same ****signature of a thin skin, freshness and deliciousness. It has also been enhanced in places such as Kaifeng and Tianjin.

Changzhou, Wuxi, Shanghai, Nanjing, Hangzhou, Wuhu and other places in the south of the Yangtze River have a long history of xiaolongbao cooking. There are many centuries-old stores selling xiaolongbao.

The modern xiaolongbao is related to the Northern Song Dynasty's "mountaintop plum blossoms" and "fish soup buns". It evolved in Jiangnan during the Northern Song Dynasty after the change of the royal family and became popular in northern China. Xiaolongbao is the same gateway to a heritage that has not been cut off for thousands of years, and has been innovated and carried forward everywhere.

Expanded:

Since more than 50 years, when Chinese immigrants began to operate Chinese restaurants in Spain, Chinese xiaolongbao began to become widely known among Spanish diners. The Spanish menu explains it as "center Chinese bread with meat". Due to their delicious taste, some Spanish restaurants or bars also sell food similar to Chinese dumplings, but they are called "Spanish Chinese meat bread".

Since the 1990s, when Chinese immigrants came to Spain in large numbers and Chinese restaurants sprang up, xiao long bao have been one of the mainstays of every restaurant. However, at that time, xiao long bao was no longer written as "xiao long bao", but as "xiao long". Some were written as "Chinese xiao long" and some as "Shanghai xiao long".

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