Historical Shengzhou Craft The Heritage of Shengzhou Xiao Long Bao
A century-old culinary craft adapted for modern frozen food manufacturing
Origins in Shengzhou, Zhejiang
Shengzhou Xiao Long Bao originated in the early 20th century in Shengzhou, Zhejiang Province. Local craftsmen developed its defining characteristics — small size, ultra-thin translucent skin, and a soup-filled interior. The name “Xiao Long Bao” (小笼包) refers to the bamboo steam baskets traditionally used for cooking.
Traditional Techniques Refined
During this period, core techniques such as old dough fermentation and the 18-fold pleating method were standardized and passed down through generations of craftsmen. The distinctive “fish-mouth” seal was developed to retain soup during steaming while ensuring structural integrity.
Cultural Heritage Recognition
Shengzhou Xiao Long Bao was included in the Zhejiang Provincial Intangible Cultural Heritage list, highlighting the cultural value of the craft itself. This recognition encouraged broader documentation and preservation of traditional Shengzhou-style techniques across the region.
Transition to Modern Manufacturing
As global demand for frozen Xiao Long Bao increased, manufacturers in Shengzhou began integrating modern food processing systems with traditional techniques. Our team invested in facilities that combine automated mixing and freezing with manual pleating processes, ensuring both scalability and authenticity while meeting international food safety standards.
Global Export & OEM/ODM Development
Today, Shengzhou-style Xiao Long Bao is supplied to international markets through professional frozen food export programs. We support overseas brands and distributors through OEM/ODM services, offering recipe adaptation, packaging customization, and regulatory compliance for markets worldwide.
Certifications include ISO 22000, HACCP, and FDA registration, enabling stable exports to 15+ countries.
Preserving Traditional Techniques
The craftsmanship that defines authentic Shengzhou Xiao Long Bao
Old Dough Fermentation
A traditional fermentation method using continuously propagated starter cultures. This process contributes to the characteristic aroma, elasticity, and skin transparency that define authentic Shengzhou Xiao Long Bao.
18-Fold Pleating Technique
The signature "fish-mouth" opening is formed using a precise pleating method that balances appearance, soup retention, and structural strength. This technique requires extensive training and remains a key visual marker of Shengzhou-style Xiao Long Bao.
More Than Just Food
Shengzhou Xiao Long Bao represents the balance between culinary tradition and modern food manufacturing. Behind each piece is a production system refined over generations — combining heritage techniques with standardized processes suitable for global supply chains. For our partners, this means authentic products, stable quality, and scalable OEM/ODM solutions.
Experience Authentic Heritage
Bring the tradition of Shengzhou Xiao Long Bao to your market
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