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"Buuz is an example of authenticMongolian cuisine." The article does give a link toBaozi, evidently cognate with the word "buuz". Both are rather similar, only that the Mongolians seem to completely abstain from using any vegetables for preparing them. Now I won't argue that it is not "authentic" in the sense that you can get them anywhere (wish that'd be true for some tastier food as well), but it might be able to misinterpret this passage by suggesting that buuz hail from Mongolia. If such an interpretation held and if it wasn't argued that Mongolian buuz constitute a major departure from Chinese baozi, it might well be preferable to use a somewhat less assertive wording. G Purevdorj 17:51, 12 April 2008 (UTC)—Precedingunsigned comment added byG Purevdorj (talk •contribs)
My impression is that baozi are more dough with a filling (cf. that statement about baozi being similar to mantou on that other page), while buuz is meat with some dough wrapped around it. I think the chinese version of buuz would beJiaozi, notBaozi.Yaan (talk)13:33, 14 April 2008 (UTC)[reply]
I’ve just spoken to a Chinese friend, and he agrees with what you’ve said. He added (as he’d told me before) that in the Tang period, this kind of food was all subsumed underMantou (with the Korean wordMandu (dumpling) bearing witness to it). Then, the Mongolians must have acquiredbaozi from the Chinese during the Ming or the early Manchu dynasty, the wordjiaozi being possibly a new creation (not differentiated from baozi in the Wu dialect, for example). It would be tremendously interesting if anyone could elaborate on this matter. By the way, where to fit in Bansh? G Purevdorj 15:24, 14 April 2008 (UTC)
If I understand thejiaozi article correctly, then jiaozi can come in both steamed and boiled (and even fried) variants. I guess the Chinese don't boil them in milk tea, but then Mongolians do not always either, for example when they make bansh soup.Yaan (talk)18:10, 14 April 2008 (UTC)[reply]
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