City of steamed buns

By preserving culinary traditions, Shengzhou pioneers innovation in industry landscape, Li Xinlei and Jorge Cortes report.

Editor’s Note: Using a blend of words and visuals, this series explores unique communities and reveals the heart of China through food, architecture, craftsmanship, landscapes and traditions.

Steamed buns, or xiaolongbao, receive global acclaim for their paper-thin skin and light, flavorful fillings. They are steamed to perfection, highlighting a harmonious blend of their delicate textures with the distinctive fresh and aromatic broth.

The buns, generally thought to have originated in Hangzhou, the capital of Zhejiang province, were actually created by locals from Shengzhou, a county-level city in Shaoxing, Zhejiang, around 120 kilometers southeast of Hangzhou.