BEIJING (ANN/CHINA DAILY) – Known for their paper-thin skin and light, flavorful fillings, there is no wonder that steamed buns, or xiaolongbao, are loved globally. Perfectly cooked, they showcase a harmonic fusion of their delicate textures with unique, aromatic, and fresh broth.
Mistakenly thought to have originated in Hangzhou, the capital of Zhejiang province, the buns were actually made by locals from Shengzhou, a county-level city in Shaoxing, Zhejiang, around 120 kilometers southeast of Hangzhou.
According to historical records, the owner of the first xiaolongbao shop believed that in order to attract customers, using Hangzhou on his signboard would do the trick because Shengzhou was less popular compared with Hangzhou.
This then led to natives of Shengzhou, who are also running the same business, to follow suit, naming their shops Hangzhou xiaolongbao and because of this, Hangzhou xiaolongbao has been identical with Shengzhou xiaolongbao for a long time.
About 50,000 Shengzhou residents, according to local statistics, have opened more than 20,000 stores that rely on Shengzhou xiaolongbao across the country. The majority of the shops found throughout the streets and alleys are mom-and-pop establishments, offering high-quality handmade buns.
Since 2016, Shengzhou’s government has launched a program to create unique brands for Shengzhou xiaolongbao alongside various local snacks, investing CNY30 million (USD4 million) each year to support its development.
Entrepreneurs in Shengzhou have also forged new paths by creating a production line for quick-frozen xiaolongbao. To date, over 70 quick-frozen xiaolongbao businesses exist in Shengzhou.
