Diners at KFC outlets in Hangzhou, Wenzhou, and Shaoxing in East China's Zhejiang province were recently surprised to spot the traditional Chinese snack xiaolongbao (steamed meat buns) on the menu of the American fast-food chain.

KFC started to sell zhiwei xiaolong, a time-honored xiaolongbao brand native to Hangzhou, at the breakfast time slot in the three aforementioned Zhejiang cities on May 10. Vinegar, a usual dip for xiaolongbao, is also offered, charged at two jiao ($0.03) per saucer.

This menu addition is another attempt by KFC to cater to local tastes following their launch of reganmian, hot dry noodles that are popular among Wuhan residents, in Wuhan, Central China's Hubei province in January.

KFC entered the China market in 1987 when it opened its first China outlet near the Palace Museum in Beijing. It had more than 7,000 restaurants on the Chinese mainland by the end of 2020.

A dish of xiaolongbao is served at a KFC restaurant in Hangzhou, capital of Zhejiang province. [Photo/IC]

The advertising board for the new offering, zhiwei xiaolong, is placed at the entrance of a KFC restaurant in Hangzhou. [Photo/IC]