[1] The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine.

Xiaolongbao originated in Changzhou, Jiangsu province, where is created by Wan Hua Tea House during the years of Daoguang Emperor (1820 to 1850).

It evolved from the guantangbao (soup-filled dumplings/buns) of Kaifeng, in Henan province, which was the capital city of Northern Song Dynasty (AD 960–1127).

[6][7] The inventor of xiaolongbao sold them in his first store in Nanxiang next to the town's notable park, Guyi Garden.

Chinese buns, in general, may be divided into two types, depending on the degree of leavening of the flour skin.

As is traditional for buns of various sizes in the Jiangnan region, xiaolongbao is pinched at the top prior to steaming, so the skin has a circular cascade of ripples around the crown.

The buns are served hot in the bamboo baskets in which they were steamed,[12] usually on a bed of dried leaves or a paper mat, although some restaurants now use napa cabbage instead.

[13] Traditionally, tangbao soup dumplings are a kind of dim sum (à la carte item) or xiaochi (snack).

Xiaolongbao are usually served in bamboo steamers, which keep the heat in and retain the light earthy aroma they give off.

Usually, the waiter will bring the bamboo basket directly to the table and lift the lid to reveal the Xiaolongbao.

Many famous cooks created their own ways of making soup filled dumplings in Kaifeng and improved the techniques throughout history.

Traditionally, Xiaolongbao is often used for communal dining, enjoyed with friends and family as a shared experience that strengthens social bonds.

The dish has also inspired chefs around the world to experiment with the fillings and even reinvent its form, and it has become a milestone in innovative fusion cuisine for many international occasions.

In addition to this, Xiaolongbao have become increasingly popular in cities around the world, raising awareness of Chinese regional cuisine and also attracting tourists.