Nanxiang Xiaocang's craftsmanship began in the Qing Dynasty with the ten years of Tongzhi. The skin of Xiaolongbao was made of non-fermented fine flour. After the hand and face, the dumplings were steamed and crystal clear, by light. You can see the stuffing in the buns through the thin skin. Nanxiang Xiaolongbao has higher requirements for fillings. It is necessary to use the front legs of pigs. It requires three points of fat meat and seven minutes of lean meat. The mixture is not used in MSG. It is mixed with chicken meat and boiled with rind, and mixed with sesame seeds. . After steaming in a special small bamboo cage, just take a buns and put them in a small dish. After puncture the dough, the soup in the steamed buns can just fill a stack. The steamed Xiaolongbao is small and exquisite, shaped like a pagoda. It is translucent, crystal clear and yellow, biting a bag of soup, full of mouthfuls and delicious taste.