Tangbao are one of the most internationally renowned delicacies, that win the hearts of both locals and tourists. Their charm lies in the paper-thin flour wrapper that needs to be folded evenly almost 20 times. Folding a tangbao requires skill to deal with a bulging filling and a thin wrapper. Tangbao are served in a bamboo steamer in which they are steamed, not only adding to the visual appearance, but ensuring they do not get cold before reaching the table. The best way to enjoy a tangbao is to dip it in a mixture of vinegar and soy sauce with some ginger shreds.
湯包的美味享譽國際，廣受海內外歡迎，特色是薄如紙的麵皮，需摺近二十次，皮薄餡多又不能破，十分考驗師傅的技術。上菜時會連著蒸籠一起上桌，不只美觀，更確保湯包不會在上桌前冷掉。吃的時候沾點醋和醬油，搭配薑絲入口最美味。
wrapper (v.) 外皮；包裝材料
Photo: Bookman l 圖片:書林
filling (n.) （糕點等）餡料
steamer (n.) 蒸籠
dip (v.) 沾，浸
shred (n.) 細條；薄片
When it comes to tangbao, xiao long bao, which literally means “small basket bun” in Chinese, is a name that is often associated with it. While xiao long bao are also steamed in a bamboo steamer and have a similar appearance and filling, what sets them apart is the stock that is hidden inside tangbao. Xiao long bao, on the other hand, are more like mini meat buns which are larger and have a thicker wrapper.
說到湯包，許多人大多也會想到小籠包。雖然小籠包和湯包都是用竹籠蒸，外觀和內餡也很像，但差別在於湯包中有湯汁，而小籠包則像個小肉包，體積較大，麵皮也較厚。
You may wonder how the soup gets into the tangbao. The secret to creating the soup inside lies in the gelatin called aspic that is stirred into the filling. Aspic is solidified chicken or pork stock with a jelly-like texture, which, when heated, melts into a delicious, flavorful soup. However, it is worth noting that many people often mistake tangbao for xiao long bao. As a result, when you order a basket of xiao long bao, it is likely that you will be served a basket of tangbao instead of the particular type that we have introduced above.
你是否好奇湯包裡的湯汁是怎麼來的，其實就是將高湯凍拌入內餡一起包進麵皮裡。高湯凍是將雞或豬高湯冷卻凝固而成，蒸過之後即是湯汁。即便兩者大有不同，許多人仍習慣將湯包稱作小籠包。所以即便點了一籠小籠包，上桌的有可能是湯包。
aspic (n.) 高湯凍，肉凍
solidify (v.) 使凝固
stock (n.) 高湯
The origins of tangbao can be traced back to the Northern Song Dynasty (960–1127 CE), when they were originally stuffed buns. Over time, they evolved into the tangbao that is popular today with a thin and delicate wrapper. As their popularity grew, restaurants began to innovate and offer
other options like shrimp, crab and vegetarian fillings. Some even offer tangbao with unconventional sweet fillings like adzuki bean paste to appeal to dessert lovers. With so much innovation in the world of tangbao, there are now excellent flavors waiting for foodies to explore.
湯包的由來最早可以追溯到北宋時期（公元960—1127年），最早是包餡的包子，逐漸轉變成現在皮薄而不破的湯包。這道傳統美食數百年後仍不斷推陳出新，除傳統的豬肉餡之外，還有蝦肉、蟹肉和素食的等餡料，愛吃甜點的人則有紅豆等特別的甜餡。創意口味可說是數不勝數，就等待各位探索這豐富多彩的湯包世界。
paste (n.) 糊，醬
unconventional (adj.) 不合常規的
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