Xiaolongbao (literally "little basket bun") is a beloved Chinese steamed dumpling that originated in Changzhou, Jiangsu province, evolving from the soup-filled buns of Kaifeng during the Northern Song Dynasty (960–1127). Its signature "soup" is created by wrapping solid meat aspic (gelatin) inside the skin, which melts into a savory broth when steamed. While the Nanxiang style from Shanghai is the most famous internationally, regional variations abound—Suzhou and Wuxi versions are larger and sweeter, while Nanjing's are smaller with nearly translucent skins. Traditionally filled with pork, modern chefs have innovated with fillings like crab, truffle, foie gras, and even chocolate. These dumplings are typically served hot in their bamboo steaming baskets, often for breakfast, and are dipped in Zhenjiang vinegar with ginger slivers. Though commonly called "soup dumplings" in English, that term more accurately refers to the broader category of tangbao, of which xiaolongbao is just one delicious example.