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Tang bao

Type	Baozi
Place of origin	China
Region or state	Various
Media: Tang bao

Tangbao orsoup buns are large, soup-filled steamed buns (baozi) inChinese cuisine.^[1][2] They are also sometimes known asguantang bao orsoup-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.Tangbao first appeared in the capital city of theSong dynasty, Bianjing, nowKaifeng,Henan. It spread to theYangtze River delta following theJingkang Incident.^[3]

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Some examples of tangbao include:

• Tangbao fromKaifeng, inHenan province: The traditionaltang bao in Kaifeng is a large bun, similar to otherbaozi, which is bitten open to release the soup filling, which is then drunk with a spoon. However, the traditional form has all but disappeared, with most eateries choosing to serve a Jiangsu-styletangbao where the soup is drunk with a straw.
• Tangbao fromYangzhou,Jingjiang and elsewhere inJiangsu province: This variety is found throughout theJiangnan region. Often served in its own individual steaming basket, the large steamed bun contains a soup filling made with pork gelatin and sometimescrab roe. The soup is drunk with a straw, and the rest of the bun is eaten afterwards. It is often served with ginger slices and vinegar.
• Xiaolongbao fromShanghai and elsewhere inJiangsu province: A small variety oftangbao usually made with unleavened dough; each bun is picked up and bitten open to access the pork and soup filling.
• Xiaolong tangbao fromWuhan: Similar to a xiaolongbao in shape, but made with leavened dough.

• Wonton
• Wenlou Tang bao
• List of steamed foods

• Dim sum
• Jiangsu cuisine
• Shanghai cuisine
• Steamed foods
• Street food in China

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