小笼包，是一种诞生于江南地区的著名点心，又称小笼馒头，简称小笼，以“体小、馅大、汁多、味鲜、皮薄、形美”而着称。

小笼馒头的历史可上溯自北宋，至今尚有类似的“灌汤包”。靖康之难后，宋室南渡，将饮食习惯一并带到南方，小笼亦因此成为江浙一带的代表性食物，尤以清同治年间后，在今常州、无锡一带出现了现代形式的小笼馒头。

历史流传中，小笼馒头逐渐形成了上海南翔小笼馒头、无锡小笼馒头、绍兴喉口馒首、蟹粉小笼、虾肉小笼、加蟹小笼、**小笼包等流派。

Xiaolongbao is a type of steamed bun (*****) from the Jiangnan region of China, especially associated with Shanghai and Wuxi. It is traditionally prepared in xiaolong, small bamboo steaming baskets, which give them their name. Xiaolongbao are often referred to as a kind of "dumpling", but should not be confused with British or American-style dumplings nor with Chinese jiaozi. Similarly, they are considered a kind of "soup dumpling" but should not be confused with other larger varieties of tang bao. In Shanghainese, they are also sometimes known as sioh-lon meu-doe or xiaolong-style mantous.