Nanjing Xiao Long Bao

Nanjing Xiao Long Bao

　　Nanjing's xiao long bao (soup dumplings) are different from those in most other places. They have a sweet flavor, but unlike the overly sugary taste found in some other cities, the sweetness here is mild and not cloying — instead, it is sweet with a hint of umami. It’s this subtle sweetness that highlights the unique flavor of Nanjing’s xiao long bao. They are also one of the must-have breakfast items for locals.

　　Eating xiao long bao is all about the soup. When making them, the broth is condensed into a transparent, solid gelatin, which is then chopped up and mixed into the filling. When steamed, the gelatin melts and turns into soup. A good xiao long bao has a wrapper as thin as paper but is still strong enough not to break when lifted. Carefully lift it out, place it in a bowl of vinegar, and take a gentle sip from the top — the delicious broth flows right into your mouth. But don’t rush, or you might burn your mouth. Then slowly enjoy the filling inside. That’s why there’s a little rhyme Nanjing locals follow when eating xiao long bao: “Move gently, lift slowly, pierce the top first, then sip the soup.”