Wuxi Xiaolongbao, the locals are also known as Xiaolongtoutou. It is famous for its traditional name and has a history of more than a hundred years. It is made from fine flour, finely selected, steamed in small cages, and tasted in the south. It has the characteristics of not picking up the skin, turning it over without leaking the bottom, filling the mouth with a mouthful of mouth, and the taste is not greasy. The steamed bread is thin, the stuffing is more salty, and the taste is tender. In autumn and winter, the cooked crab butter is added to the heart. It is the famous “crab powder small cage”, which is delicious and delicious.

Wuxi Xiaolongbao was founded in the second year of Qing Tongzhi (AD 1863). It has a thin white color, beautiful appearance, sweet and salty taste, and a fresh and delicious taste. It is a famous name in the country. Wuxi Xiaolongbao is especially famous for its centuries-old shop and Xiaohua, the old Chinese brand Wuxi “Wang Xing Ji”. Wang Xingji's Xiaolong noodle is tough and chewy, and it is not too sweet to be filled with freshly cooked ingredients. Compared with the general fresh meat small cage, the same flour, Wang Xingji Xiaocang's dough is relatively low-fermented or not fermented, so the skin is thin, the amount of stuffing is large, and the feeling of thin and thick stuffing is particularly strong. One bite down, the soup simmered out, satisfying the blast.