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 Meat-filled baozi for sale in a market | |||||||||||||||||||||
| Alternative names | Bao, humbow, pau, paotzu | ||||||||||||||||||||
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| Type | Filled steamedbread | ||||||||||||||||||||
| Place of origin | China | ||||||||||||||||||||
| Region or state | Greater China,East Asia,Chinatowns all over the world | ||||||||||||||||||||
| Chinese name | |||||||||||||||||||||
| Chinese | 包子 | ||||||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||||||
| Chinese | 包 | ||||||||||||||||||||
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Baozi (Chinese:包子ⓘ), or simplybao, is a type ofyeast-leavened filledbun[1] in variousChinese cuisines. There are many variations in fillings (meat orvegetarian) and preparations, though the buns are most often made fromwheat flour andsteamed. They are a variation ofmantou fromNorthern China.
Baozi are popular throughout China and have even made their way into the cuisines of many other countries through theChinese diaspora.
Written records from theSong dynasty show the term baozi in use for filled buns.[2][3] Prior to theNorthern Song dynasty (960–1279), the wordmantou was used for both filled and unfilled buns.[4] According to legend, the filled baozi is a variation of manta invented by military strategistZhuge Liang.[5] Over timemantou came to indicate only unfilled buns inMandarin and somevarieties of Chinese, although theWu Chinese languages continue to usemantou to refer to both filled and unfilled buns.[citation needed]
| English name | Chinese name (with romanisation) | Other names | Description |
|---|---|---|---|
| Meicai pork belly bao bun | 梅菜扣肉包 méi cài kòu ròu bāo | Steamed buns, folded liketacos, are stuffed with slices of braised pork belly flavored with dried mustard greens. | |
| Cha siu bao, charsiu bau | 叉燒包 chāshāobāo / Yue Chinese:caa1 siu1 baau1 | in Hawaiimanapua, in the Philippinessiopao | Filled withCantonese barbeque (char siu) |
| Goubuli | 狗不理 gǒu bù lǐ | a well-known restaurant chain specializing in baozi considered characteristic ofTianjin, Northern China. Its name literally means, "Dog ignores it". | |
| Xiaolongbao | 小籠包/小笼包 xiǎo lóng bāo | a small, meat-filled baozi fromShanghai containing anaspic that reverts to a juicybroth when cooked. Because it is succulent and prepared only with thin, partially leavened dough, it is sometimes considered different from other bao types, and more closely resembles ajiaozi (dumpling). | |
| Shuijianbao | 水煎包 shuǐjiānbāo | Very similar to xiaolongbao, butpan-fried instead of steamed. | |
| Shengjian mantou | 生煎饅頭/生煎馒头 shēngjiān mántou | A small, meat-filled, fried baozi from Shanghai. | |
| Tangcaobaozi | 湯包/汤包 tāngbāo | a large soup-filled baozi fromYangzhou Drunk through astraw; in other areas of China, it is small in size with a rich soup. | |
| Doushabao | 豆沙包 dòushābāo | Hokkien: tāu-se-pau | Filled withsweet bean paste. |
| Lotus seed bun | 蓮蓉包/莲蓉包 liánróngbāo | Filled with sweetenedlotus seed paste | |
| Kaya-baozi | 咖央包子 | Malay:pau kaya | filled withKaya, a popular jam made fromcoconut,eggs, and sometimespandan inIndonesia,Malaysia, andSingapore |
| Naihuangbao | 奶黃包/奶黄包 nǎihuángbāo | filled with sweet yellowcustard filling | |
| Siopao | 燒包 sio-pau | Filipino/Tagalog:siyopaw | steamed, filled with either chicken, pork, shrimp orsalted egg |
| Zhimabao | 芝麻包 zhīmabāo | steamed, filled with ablack sesame paste | |
| Yacaibao | 芽菜包 yá cài bāo | steamed, filled with a type ofpickle, spices and possibly other vegetables or meat, common inSichuan, China | |
| Bah-pau'm | 肉包 ròu bāo | Indonesian:bakpau / bakpao Javanese:ꦧꦏ꧀ꦥꦲꦸ,romanized: bakpau Dutch:bapao | Filled with minced pork, or alternativelychocolate,strawberry,cheese,mung bean, red bean, minced beef, or diced chicken. |
| Da bao | 大包 dà bāo | large buns filled with pork, eggs and other ingredients | |
| Crisp stuffed bun | 破酥包 poshubao | Alard-layered bun with pork, lard,bamboo shoot, and soy sauce, or with the filling ofYunnan ham and white sugar or brown sugar. Crisp stuffed buns were created by a chef fromYuxi almost a hundred years ago.[citation needed] | |
| Tandoori baozi | 烤包子 Kao baozi | Uyghur:سامسا самса Samsa | AUyghur specialty, cooked in atandoor instead of being steamed. Usually filled withlamb, potatoes, and spices. |
Gua bao (Min Nan:割包,romanized: koah-pau,Min Nan:虎咬豬,romanized: hó͘-kā-ti) originated asFujianesestreet food. Unlike other types of bao, gua bao is made by folding over the flat steamed dough and is thus open. It is designed to fit easily in one's hands and has a wide variety of fillings.
In manyChinese cultures, these buns are a popular food, and widely available.[1] While they can be eaten at any meal, baozi are often eaten forbreakfast. They are also popular as a portable snack or meal.
The dish has also become commonplace throughout various regions ofNortheast Asia with cultural and ethnic relationships, as well asSoutheast Asia and outside Asia due to longstanding Chinese immigration.
"仁宗诞日，赐群臣包子。"包子下注"即馒头别名。"、"今俗屑发酵，或有馅，或无馅，蒸食之者，都谓之馒头。"
孔明征孟获。人曰：蛮地多邪，用人首祭神，则出兵利。孔明杂以羊豕之内，以面包之，以像人头。此为馒头之始。
(image) Close-up of buryat, mongolian or chinese traditional buuz, buuza, baozi. Asian steamed food made of dough and meat.
Close-Up of chinese origin meat dumplings, aka buuz or buzza or manti, a popular dish in Buryatia Republic (Russia) and russian Siberia regions or among Central Asian countries.
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