Crab roe xiaolongbao, or steamed buns with crab roe, are popular in Zhejiang, Jiangsu, Shanghai and Hong Kong, and can be found too throughout Southeast Asia. Using crab roe instead of the traditional pork filling gives the steamed buns a unique seafood flavor.

蟹粉小籠包是一道流行于浙江、江蘇、上海和香港的菜式，在整個東南亞地區(qū)都能夠發(fā)現(xiàn)這道美食的蹤影。這道菜的餡料使用的是蟹黃，而不是傳統(tǒng)的豬肉，從而使得小籠包有一種獨(dú)特的海鮮風(fēng)味。