User:Krystaljin0718/Xiaolongbao

Changzhou Xiaolongbao
The dough skin of Changzhou Xiaolongbao is transparent, the soup is also a lot, full of crabmeat and pork inside. In addition, crab roe is often placed on top of the Xiaolongbao to make it look more tempting. This special filled Xiaolongbao are usually served before and after the Mid-Autumn Festival. Besides, Changzhou Xiaolongbao often served with vinegar and ginger to enhance its flavor.

Shanghai Xiaolongbao
Shanghai Xiaolongbao are characterized by a thin dough skin and a lot of filling. The filling is made without any monosodium glutamate and is mixed with chicken broth to achieve a delicious effect. The filling of Shanghai Xiaolongbao also changes with the seasons. The dough skin of Shanghai Xiaolongbao is very distinctive and looks crystal clear, and the flavor of the soup and meat inside is a bit lighter and not very sweet.

Wuxi Xiaolongbao
Wuxi Xiaolongbao is famous for its thin skin and sweet taste in China. According to the filling categories, there are Xiaolongbao with fresh meat and Xiaolongbao with crabmeat.

Tianjin Xiaolongbao
People in Tianjin are more accustomed to call it baozi, Tianjin Xiaolongbao taste delicate and soft, the shape is very much like a flower, because there are eighteen pleats, Tianjin's baozi compared to the Jiangsu here really looks big.

Differences between Xiaolongbao and Tangbao
There are three main differences between the Tangbao compared to the Xiaolongbao. First, the Tangbao are made and put into the cage upside down. So, the Tangbao served on the table do not see the pleats, the closure are underneath. The second is that a lot of oil is put into the dough when making the dough skin of Tangbao. When making Xiaolongbao, no oil is put into the dough skin. The third differences is the soup, the soup filling the Tangbao using chicken broth and broth mix, which will be more fragrant, but also less oily.