Nanxiang Xiaolongbao are considered to be Shanghai specialty with a history of over 100 years. It is known for its tasty flavor with thin skin and juicy stuffing. The lovely-shaped bun is Shanghai's traditional snack and has been named as one of the first intangible cultural heritages in the city. /Chinanews Photo

A journalist from Chinanews got an opportunity to interview one of the Nanxiang Xiaolongbao inheritors, Li Jianggang, and explore Xiaolongbao culture at Guyiyuan Restaurant kitchen in Shanghai on November 12. /Chinanews Photo

The soup of Xiaolongbao are most commonly filled with pork or crab, wrapped in aspic and then tucked inside a thin flour wrapper, and then served in a bamboo steamer. The heat causes the aspic to melt, creating a succulent soup within the Xiaolongbao. /Chinanews Photo

In order to keep the traditional taste of Nanxiang Xiaolongbao, Li makes a standard for manufacturing skills. The Xiaolongbao should be steamed for exactly five minutes in a 140-degree Celsius temperature. /Chinanews Photo

Guyiyuan Restaurant can make up to 2,000 pieces of Xiaolongbao everyday. Li introduced the innovations in Xiaolongbao's colors and stuffing to attract more people. /Chinanews Photo