xiaolongbao
Appearance
See also: xiǎolóngbāo
English
[edit]
Etymology
[edit]From the Hanyu Pinyin romanization of Mandarin 小籠包 / 小笼包 (xiǎolóngbāo, literally “little-basket dumpling”).
Pronunciation
[edit]Noun
[edit]xiaolongbao (plural xiaolongbao or xiaolongbaos)
- (Chinese cuisine) A type of dumpling or steamed bun (baozi) associated with eastern China, particularly Nanxiang near Shanghai.
- 2014 September 5, Edwin Goei, “The Waiting Is the Hardest Part”, in Gustavo Arellano, editor, OC Weekly, volume 20, number 2, Costa Mesa, Calif.: OC Weekly, →OCLC, page 22:
- This is Din Tai Fung, the first OC outpost of the Taiwanese-based chain famous for xiaolongbaos (a.k.a. juicy pork dumplings). […] Shanghainese in origin, but perfected in Taiwan by Din Tai Fung’s Chinese founders, xiaolongbaos are bite-sized, soup-filled purses of pork.
- 2014 October 6, Jenny Gao, “Lin Long Fang”, in Jenny Linford, editor, 1001 Restaurants You Must Experience Before You Die, London: Cassell Illustrated, published 2015, →ISBN, page 815, column 2:
- Perhaps the dish Shanghai is most famous for, other than its hong shao rou red-cooked pork, is xiaolongbao, a soup dumpling that is hard to pronounce but easy to devour. […] All of the xiaolongbaos are wrapped and steamed to order, and customers can watch as the assembly line of cooks prepare them.
- 2016 December 2–4, Rachel Raczka, “Match point”, in Metro Boston, Boston, Mass., →OCLC, page 11, column 3:
- Pierogis: perhaps one of the crown jewels of all dumplings, somewhere between ravioli and gyoza, just below xiaolongbaos and empanadas.
Translations
[edit]steamed dumpling
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