At the table
Keep the bun on its plate, make a small opening and let the steam escape. Sip a little soup carefully or spoon it out before eating the wrapper and filling. Add ginger and vinegar to taste.
The soup can scald even when the wrapper feels cooler. Contains wheat, crab, chicken and pork; some recipes also use shrimp, soy sauce and cooking wine. Check the full filling for allergies or dietary restrictions.
This crab-and-meat version is not vegetarian or vegan. The representative filling has chili heat 0; chili condiments are separate and vary by diner.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Recipes differ in additions such as dried shrimp or bamboo shoots. Crab is part of the traditional version described here, rather than merely an optional upgrade; confirm the filling when ordering.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Rich crab, chicken and pork broth; ginger and vinegar add a fresh, tangy contrast.
- Chili heat
- Texture
- A delicate, slightly translucent wrapper enclosing mostly hot broth with small pieces of filling.
- How it’s made
- Simmer the meat and pork skin into a rich stock, mix with crab and cool until set. Wrap the jelly in thin, unleavened wheat dough and steam so it turns back into soup.
Recipes differ in additions such as dried shrimp or bamboo shoots. Crab is part of the traditional version described here, rather than merely an optional upgrade; confirm the filling when ordering.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Jiangsu.
About this regional connection
Jiangsu: Wenlou in Hexia old town, Huai’an; exact source section.
Ask if they have it first
请问你们有文楼汤包吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Soup held in a thin wrapper
This account describes a tradition or story, rather than an established historical fact.
Wenlou's soup bun belongs to the food traditions of Hexia old town in Huai'an. Its craft lies in making rich broth set when cool, then enclosing it in a thin wrapper without yeast. Steam turns the jelly back into liquid. Eating the soup first lets you enjoy that contrast before the wrapper and small pieces of filling.
