Hangzhou Xiaolongbao, although it is not a local original, has become the C-position of Hangzhou's breakfast rivers and lakes with an improved version of "thin skin like paper and rich soup". Different from the sweetness of Shanghai xiaolong, the Hangzhou version is more prominently fragrant, and with vinegar and ginger, it is an excellent ritual to wake up the morning.

1. How to eat

Three-step method: first take a small bite and suck the soup→ dip it in vinegar to remove the smell→ swallow it whole

Pairing recommendation: Serve with a bowl of Dingsheng Cake, sweet and salty breakfast philosophy

2. Tips:

Best time: 6-9 a.m. (freshest fresh)

Per capita consumption: 10-30 yuan (rich and thrifty)

The beauty of Hangzhou Xiaolongbao lies in the ingenuity of "thin but not broken", in the balance of "fresh but not fishy", and more importantly, in the depth of its binding with Hangzhou's fireworks. When you come to Hangzhou, don't forget to start your taste journey with a basket of xiaolongbao!