糯米藕、龙井茶、叫花鸡、西湖醋鱼、东坡肉、宋嫂鱼羹、杭州酱鸭……除了这些高大上的杭帮菜，还有一道街头小吃也征服了外国“吃货”的味蕾——它就是杭州小笼包。
Xiao long bao, or “small steamed bun”, is a type of traditional stuffed bun popular in Shanghai, Wuxi, Changzhou, Hangzhou and other places in the south of the lower reaches of the Yangtze River.
小笼包是一种在上海、无锡、常州、杭州等长江下游地区非常风靡的包子类型的传统美食。
Generally thought to have been invented in the late 19th century, possibly as early as the years preceding the Guang Xu period (1875-1908) of Qing China, xiao long bao hail from the town of Nan Xiang in what is now Shanghai's Jiading district.
一般认为，小笼包发明于19世纪晚期。可能最早在清光绪王朝（1875-1908）之前，小笼包出现于上海南翔镇，也就是今天的上海市嘉定区。
The buns are usually steamed in specially-made small bamboo steamers, hence the name. The nice-looking buns are small in size, with a thin dough skin and lots of filling. The buns are also filled with soup, tasty and refreshing. The skin is made of flour dough and it is so thin that a freshly steamed bun looks semitransparent. The skin is elastic but will not stick to your teeth.
顾名思义，它在一种在特制的竹笼子蒸煮而成。小笼包个头小巧，薄皮大馅，卖相可人，一口下去满是汤汁，鲜美无比。小笼包的皮由面皮擀制而成，薄得几乎呈透明状态，虽吃起来弹性十足，但并不粘牙。
There are various types of fillings, with pure pork being the most popular choice. Sometimes, crab meat, crab yolk or shrimp balls are added into pork as the filling.
小笼包有很多种陷，这其中鲜猪肉陷最为流行，有些做法也会将蟹肉、蟹黄或者虾仁加入猪肉陷里。
看到这里你有没有口水直流？小编这带你走进杭州，品尝小笼包的浓厚汤汁，手把手教你做这道杭州的传统小吃。
如何制作杭州小笼包
1. Chop the lean and fat, add seasonings and stir until it turns sticky.
将肥肉和瘦肉一起剁烂，加入调味料搅至起胶。
2. Mix the flour and water to a soft paste, make it into long sticks, and cut them into small pieces.
将面粉和谁搅拌成软面团，将面团捏成长条形，再分切小圆粒。
3. Press each piece to make the skin of the steamed buns, and put meat in as the stuffing.
擀成圆形面皮，加入肉馅儿包成小笼包。
4. Put the steamedbuns on a steamer and steam them for five toseven minutes, it is advised to eat them while they are hot, so they are soft outside and juicy inside,and they taste even better with vinegar.
将小笼包放入蒸笼隔水蒸五至七分钟，蒸熟后的小笼包需要趁热吃，这样才能外部松软而内部多汁，蘸醋时吃时会更好。
*本视频由中国传媒大学新闻传播学部电视学院联合制作
（编辑：杨冉）
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