The production technology of Nanxiang Xiaolong was born in Tongzhi decade of Qing Dynasty (A.D. 187 1). Because the stuffing is a secret recipe, the production technology was handed down by the master with his disciples.

In the tenth year of Tongzhi in Qing Dynasty (A.D. 187 1), Huang Mingxian, the owner of nanxiang town Rihuaxuan Dim Sum, adopted the method of "heavy stuffing and thin skin, big for small". He used unfermented refined flour as the skin, and cut the stuffing with pork leg lean meat and skin jelly by hand.

In the 26th year of Guangxu (A.D. 1900), Wu Xiangsheng, a second-generation descendant, opened Nanxiang Steamed Steamed Steamed Steamed Bread Shop in Shanghai Chenghuang Temple. Later, due to war and other factors, the third and fourth generations were lost in historical books.

1958, Gu Yiyuan resumed the operation of Nanxiang steamed buns, and Feng Rongquan, a fifth-generation descendant, improved the production technology, so that Nanxiang steamed buns returned to the dinner table of ordinary people.

From 65438 to 0997, Li Jiangang became the sixth generation. In 2000, he formulated the standards and specifications of this technology, including material selection, formula, mixing, kneading and rolling, each with clear standards.