There's a giant dumpling the size of a bagel that's filled to the brim with soup and a lot of crab roe.

I want to be in a humble sort of, uh, record you could and your machine.

That's the machine that a little more experience.

So how does the soup get inside?

And how do you eat this thing?

When it comes to Chinese food, few dishes are as recognizable as the bow.

Simply put, it's a dough wrapper with filling, but there are so many variations in China that you can do a whole series on it.

So for this season of each, China will look at 10 different bows and show you how they're made and the story behind them.

Yeah, yeah, yeah, we're still in eastern China.

Apart from the regular sized soup dumplings you find in most places, there's also this a giant soup dumpling called Tang Bao that's made with soup, pork and lots of crab roe.

Legend has it that it was invented in the third century, but it really became popular in the 18th century when a Chinese emperor visited the region, loved it and told everyone about it soup dumplings come in all shapes and sizes, and this one is about twice as big as a standard Xiao long bao.

It still needs a delicate skin, but it should also be strong enough to hold all the soup.

Watch me, Shanghai was.

I mean, Thomas over Moscow has been making giant soup dumplings for over two decades.

What's the?

So you see Kim Jong tumbling One king Shit, Yeah, Woman to me when the Guangzhou whatever.

Well, it's a good shot.

Mhm.

The dough is left to rest.

Meanwhile, media works in the filling, which is mostly made with crab roe.

That's like a uh mm.

The crabs come from lakes along the Yangtze River.

They're usually raised on farms such as this one.

Crab season runs from September to December.

They can be eaten on their own or cooked into various dishes.

Okay, to go to the uh so it's good to puncture, and it's good to see you from the Libyan.

Then it's time to make the filling woman say shit looks something a Campbell sugar, the whole bottom.

It's hot.

All the little shells to go to.

Her pigskin is full of collagen when it's cooked.

The collagen breaks down, and when it cools, it solidifies into gelatin.

The heated up again and it will melt into a soup.

The gelatin is crushed and mixed together with the crab meat row and a tiny bit of pork.

The crab is the main attraction.

The pork adds an extra depth of flavor.

Then it's time to assemble the actual soup dumpling.

First the skin is rolled out.

You can change that option.

Uh, by the same to you.

Tragic?

Uh huh.

China, Uh, with, uh, only to uh huh.

The only kind of sound good trade.

Top tuning.

Uh huh.

Uh huh.

Do you guys, uh, kind of a bottle and a lot of science center?

Well, I'm gonna talk to your sparkle.

You can.

What was that?

What a so called *** *** Total.

You're tied up.

It's a ball of tumbled a tingle about 300 years or something.

Uh huh.

Yeah.

Channels in the Guan to, like, trading down.

So that was I told her I function.

Yeah.

You think this is something?

Goodness, yeah.

You can use mhm.

Yeah.

So how do you eat it?

Contrary to popular belief, definitely not with a straw.

So the young man a living god, you only, uh, tongue shooting Conaway.

Yeah, she's my mother.

Uh, just, uh, quiet.

Mhm, Tom.

About 18.

The answer.

Oh, shit.

That's kind of 33 with up next, we'll head to Hong Kong where we'll learn how to make Tassio about a fluffy steamed bun with sweet BBQ pork.

Stay tuned.

Yeah.