The origin of Nanxiang Xiaolong is as follows:
The making technique of Nanxiang Xiaolong was born in the 10th year of Tongzhi in the Qing Dynasty (1871 AD). Because the filling is a secret recipe, the production Skills have always been passed down from master to apprentice.
In the 10th year of Tongzhi in the Qing Dynasty (AD 1871), Huang Mingxian, the owner of the Rihuaxuan dim sum shop in Nanxiang Town, adopted the method of "heavy stuffing and thin skin, changing the big to small" approach to the big meat buns. He uses unfermented refined flour as the skin, hand-chopped pork leg meat as the filling, and meat jelly.
In the 26th year of Guangxu (AD 1900), Wu Xiangsheng, the second generation successor, opened Nanxiang Xiaolong Steamed Bun Shop in Shanghai City God Temple. Later, due to war and other factors, the third and fourth generations of descendants were lost in historical records.
In 1958, Guyi Garden resumed the business of Nanxiang Xiaolong Steamed Buns. Feng Rongquan, the fifth generation successor, improved the production technology and brought Nanxiang Xiaolong Steamed Buns back to the dining tables of ordinary people.
In 1997, Li Jiangang became the sixth generation successor. In 2000, he formulated the standards and specifications for this technique. There are clear standards for each step from material selection, formula, mixing to kneading and rolling.