灌汤包，俗称汤包、也称灌汤小笼包，是一款起源于北宋时期，现流行于中国各地的著名点心。

灌汤包在北宋都城汴京的餐饮市场中已有售卖，称作「山洞梅花包子」，是当时72家正店之1「玉楼」的招牌，外形有「提起像灯笼，放下像菊花」之称，传统采用猪后腿的瘦肉为馅，精粉为皮，爆火蒸制而成。汤汁是由皮冻中来，皮冻入馅时是固体，遇热便融化成为浓汤。

灌汤包江南称之为汤包，据说是由北宋经历靖康之变后，随北宋王室传入南宋都城临安的，又称「灌浆馒头」，为当时著名的市井小吃。到了明、清时期，江南淮扬一带的蟹黄汤包已经享有盛誉，其特色是皮薄如纸，吹弹即破，皮内富有皮冻制成的卤汁。

Tangbao or soup buns are a large, soup-filled type of steamed buns (*****) in Chinese cuisine. They are also sometimes known as guantang bao or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup. Some examples include: