[Photo provided to wuxi.gov.cn]
Wuxi small steamed stuffed buns, also known as Wuxi xiaolongmantou, are a traditional delicacy with over 100 years of history and a signature snack of Jiangsu cuisine. They are celebrated for their ability to be lifted without tearing, turned without leaking, and when sipped, they release a burst of flavorful broth—fresh-tasting yet never greasy.
How to prepare?
The stuffed buns are made using high-quality flour and a precise fermentation process, resulting in a thin yet sturdy skin. Each bun is filled generously with tender minced pork. During autumn and winter, the renowned crab roe stuffed buns, made with rich crab roe oil, provide an even more indulgent flavor and are regarded as a seasonal specialty.
How to eat it?
Enjoying the buns well is an art. There's a traditional saying: "Lift gently, move slowly, make a breach first, then sip the soup". Start by lifting the bun by its pleated top and placing it in a small dish of vinegar. Next, puncture the delicate skin with a tiny hole to sip the steaming broth inside. Allow the sweet and savory flavors to spread across your palate, then enjoy the entire bun. This experience, complemented by vinegar and fresh shredded ginger, balances richness and prevents burning, showcasing the refinement and meticulous attention characteristic of Jiangnan.
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