The making technique of Changzhou Xiaolongbao with Crab is a traditional technique item in the second batch of representative items of Changzhou's municipal intangible cultural heritage. Changzhou Xiaolongbao with Crab originated in the Daoguang period of the Qing Dynasty and was first created by Wanhua Teahouse on the south bank of Xiaoheyan Floating Bridge. When it was first created, medium-sized steamed buns were used for steaming, with 32 buns in each steamer. After steaming, they were served on a plate according to customer demand. It was not until more than 70 years ago that Yinggui Steamed Bun Shop switched to using special small steamed buns, with 10 buns in each steamer, and served them together with the steamed buns. In 1949, two chefs, Ma Genbao and Pei Laohai, made improvements in the filling and operation, and changed the crab oil that was originally directly mixed in the meat filling to crab roe on the top seal of the steamed buns. The technique has been passed down to this day. The production method and steps of crab dumplings are as follows: 1. Heat the wok on medium heat, add cooked lard, heat it to 50%, pour in crab roe, stir with an iron spoon, wait for the aroma to overflow and the oil to turn golden yellow, then pour in crab powder, and after 15 minutes, remove from the pot and freeze into crab oil; 2. Put clean water in the pot, scrape and clean the fresh pork skin, put it into the pot and cook until it is half cooked, remove it and wash it and cut it into rice grains, then put it into the pot again, add salt, scallion knots, ginger pieces, Shaoxing wine, and soft white sugar and cook for 30 minutes to make skin soup, remove the scallion and ginger, remove from the pot and put it in a bowl to make skin jelly; 3. Wash the pork, cut it into rice grains, put it in a basin, add soft white sugar, Shaoxing wine, refined salt, MSG and chopped scallion and ginger and mix well. Then cut the skin jelly into rice grains, put it in the meat basin, and mix it into stuffing; 4. Put the flour into the noodle cylinder, knead it into dough with hot water, and ferment it for about 4 hours to make it into leavened noodles. Separately, mix flour with 60% hot water and knead into tender dough. Dissolve baking soda with hot water, then dip the leavened dough and tender dough into the lye solution respectively, and knead them repeatedly and vigorously to form dough; 5. Roll the dough into long strips, pick them into dough pieces, press the dough pieces into round skins with a diameter of 5 cm, thin edges and medium thickness, wrap the fillings, add crab oil, pinch them into small buns one by one, and steam them in a boiling water steamer for about 8 minutes. The crab oil of the crab dumplings is golden and shiny, fat but not greasy, with a fragrant crab aroma, delicious juice, thin and strong skin, tender and refreshing fillings, and served with vinegar and shredded ginger. The taste is very good. This delicacy is available on the market around the Mid-Autumn Festival every year and when the osmanthus flowers are in full bloom. In 1985, Changzhou's crab dumplings were rated as high-quality products in the city and included in the "Jiangsu Snack Recipe". In 1990, it was listed as one of the "Top Ten Famous Points" by the Changzhou Municipal Government. In 2001, Changzhou Yinggui Tea House's "Crab Dumplings" were recognized as "Chinese Famous Desserts" by the State Bureau of Internal Trade. In 2006, Changzhou's Crab Dumplings were selected into the "Chinese Famous Dishes Collection Jiangsu Volume". Changzhou Yinggui Catering Co., Ltd. is the protection unit of this project. In addition, many snack shops such as Ma Fuxing and Changzhou Cake Shop also inherit and sell the skills. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)