As can be seen in this picture, the line between shaomai and xiaolongbao (small dragon pocket) is blurred. Shaomai, which can originally be translated as „sold as a sideline,“ comes with dumplings that are open at the top. Xiaolongbao, on the other hand, are closed. The filling can vary for both. Glutinous rice is often used for shaomai and white cabbage for xiaolongbao. Minced meat is almost always included in both. They are all delicious.