Xiang Xiao Long Bao is very delicious. It uses corn from Gongzhuling in Northeast China, the hometown of corn in China. It is ground at low temperature and puffed at high temperature to form corn with fine powder and yellow color. Flour, the dough made of this corn flour is soft and chewy, has a sweet taste, has the fragrance of corn, and is soft and silky in the mouth; the meat filling of Xiang Xiaolong does not use frozen meat or genetically modified oil, but uses farm powder. The sandwich meat of native pigs, which is 70% lean and 30% fat, is chopped with a robot's double knife. When the meat is chopped, the pork fiber is repeatedly cut and mashed by the blade. However, the mechanical extrusion of the meat is not uniform, so the muscle cells are damaged. There is less damage, and part of the gravy is still mixed or dispersed in the meat, so it is delicious and full of soup, and the meat is chewy and delicious. Many people around me praise it highly.