Xiao Long Bao
is a type of steamed bun (baozi) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is traditionally prepared in a xiao long, small bamboo steaming basket, which give them their name. Xiao long bao are often referred to as a kind of "dumpling", but should not be confused with British or American style dumplings nor with Chinese jiaozi. Similarly, they are considered a kind of "soup dumpling" but should not be confused with other larger varieties of tang bao.
hand-making process involves taking a lump of dough and repeatedly stretching it to produce many strands of thin, long noodle. Literally, lā, (拉) means to pull or stretch, while miàn (麵) means noodle. In the Lanzhou style, the dough is worked aggressively. It is pulled in straight, quick, tugs with no twisting or waving. Some pullers regularly slam the noodle against their prep boards to ensure even stretching and uniform thickness. Flour is sometimes used to dust the strands and prevent sticking. Our noodles are freshly pulled after you place an order.