🍽️ Wuxi Xiaolongbao

Thin-skinned juicy buns with slightly sweet broth.

Wuxi Xiaolongbao is a leading style of Jiangnan soup dumpling, ranked alongside those of Shanghai and Zhenjiang. Thin white dough wraps a pork filling that turns into rich soup as the aspic melts during steaming, producing small buns with fine pleats. Compared with other versions, Wuxi buns are slightly larger, thinner-skinned and notably sweeter in their savory broth, with a springy tight filling. The proper way is to nibble a small opening at the base, sip the hot soup first, then eat it with ginger-vinegar dip to avoid burning the mouth. In Wuxi's old shops, a steamer of buns with light soy milk is a classic local breakfast. Sweet, juicy and delicate, they are a signature dim sum and a must-try for anyone experiencing Jiangnan morning-tea culture.