Steamed xiaolongbao served in a traditional steaming basket
Alternative names
xiao long bao, xiaolong mantou, XLB
Course
Breakfast, xiaochi
Place of origin
Changzhou, Jiangsu, China
Main ingredients
Leavened or unleavened dough, minced pork (or other meats)
Media: Xiaolongbao
Chinese name
Simplified Chinese
小笼包
Traditional Chinese
小籠包
Literal meaning
little-basket bun
Transcriptions
Standard Mandarin
Hanyu Pinyin
xiǎolóngbāo
Bopomofo
ㄒㄧㄠˇ ㄌㄨㄥˊ ㄅㄠ
Gwoyeu Romatzyh
sheaulongbau
Wade–Giles
hsiao3-lung2-pao1
Tongyong Pinyin
siǎo-lóng-bao
IPA
[ɕiàʊ.lʊ̌ŋ.paʊ]
Wu
Shanghainese Romanization
shiau-lon-pau
Yue: Cantonese
Jyutping
siu2 lung4 baau1
IPA
[siːu˧˥ loŋ˩ paːu˥]
Southern Min
Hokkien POJ
siò-làng-pau
Wu Chinese name
Simplified Chinese
小笼馒头
Traditional Chinese
小籠饅頭
Literal meaning
little-basket mantou
Transcriptions
Standard Mandarin
Hanyu Pinyin
xiǎolóng mántou
Bopomofo
ㄒㄧㄠˇ ㄌㄨㄥˊ ㄇㄢˊ ㄊㄡ˙
Gwoyeu Romatzyh
sheaulong mantou
Wade–Giles
hsiao3-lung2 man2-t‘ou
Tongyong Pinyin
siǎo-lóng mán-tȯu
IPA
[ɕjàʊ.lʊ̌ŋ mǎn.tʰoʊ]
Wu
Shanghainese Romanization
shiau-lon moe-deu
[ɕiɔ³³loŋ⁴⁴mø²²dɤ⁺⁴⁴]
Yue: Cantonese
Jyutping
siu2 lung4 maan4 tau4
siu2 lung4 maan6 tau4
IPA
[siːu˧˥ loŋ˩ maːn˩ tʰɐu˩]
[siːu˧˥ loŋ˩ maːn˨ tʰɐu˩]
Korean name
Hangul
샤오룽바오
Hanja
小籠包
Transcriptions
Revised Romanization
syaolungbao
Japanese name
Kanji
小籠包
Hiragana
しょうろんぽう
Katakana
ショウロンポウ
Transcriptions
Revised Hepburn
shōronpō
Kunrei-shiki
syouronpou
Xiaolongbao (/ˈʃaʊlɒŋˌbaʊ/) refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket.[1]Xiaolongbao are often referred to as a kind of "dumpling", but are distinct from Chinese jiaozi or wonton.
In some parts of China and overseas, xiao long bao may specifically refer to a kind of soup dumpling, the tangbao (Chinese: 汤包) of Jiangnan cuisine, which are strongly associated with Shanghai and Wuxi. In Shanghainese, these are also known as siaulon moedeu or xiaolong mantou,[2] as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. Shengjianbao are very similar to tangbao but are pan-fried instead of steamed.
^Cite error: The named reference Planet 2014 was invoked but never defined (see the help page).
^In ancient times, stuffing in the dough was called steamed buns. See Zeng Weihua, "Ancient Mantou", "Journal of Shanghai Normal University (Philosophy and Social Sciences Edition)" No. 2, 1995, p. 157
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