Baozi
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"Bao" redirects here. For other uses, see Bao (disambiguation).
Baozi
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| Chinese: | 包子 | ||||||||||
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A baozi or simply known as bao, bau, nunu, pow is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings. It can be eaten at any meal in Chinese culture, and is often eaten for breakfast.
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[edit] History
According to legend, they were invented by the scholar and military strategist Zhuge Liang (3rd century AD).[1]
[edit] Types
| English name | Chinese name | Other names | Description |
|---|---|---|---|
| Cha siu baau, Charsiu bau | (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāobāo) | manapua | filled with barbecue-flavoured char siu pork |
| Go Believe/Goubuli baozi | (Chinese: 狗不理包子; pinyin: gǒubulǐ bāozi) | the most definitive among all varieties; a meat-filled baozi variety from Tianjin; its name literally means, "Baozi that dogs ignore" | |
| Xiaolongbao | (simplified Chinese: 小笼包; traditional Chinese: 小籠包; pinyin: xiǎolóngbāo) | a small, meat-filled baozi from Shanghai containing a juicy broth. Because it is succulent and prepared with unleavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling) | |
| Shengjian mantou | (traditional Chinese: 生煎饅頭; simplified Chinese: 生煎馒头; pinyin: shēngjiān mántóu) | a small, meat-filled, fried baozi from Shanghai | |
| Tang bao | (traditional Chinese: 湯包; simplified Chinese: 汤包; pinyin: tāngbao) | a large, soup-filled baozi from Yangzhou drunk through a straw | |
| Doushabao | (Chinese: 豆沙包; pinyin: dòushābāo) | Hokkien: tāu-se-pau | is a type of baozi filled with sweet bean paste |
| Lotus seed bun | (Chinese: 莲蓉包; pinyin: liánróngbāo) | a type of baozi filled with sweetened Lotus seed paste | |
| Kaya bao | filled with Kaya, a coconut jam popular in Malaysia and Singapore | ||
| Naihuangbao | (Chinese: 奶黃包; pinyin: nǎihuángbāo) | filled with sweet yellow custard filling | |
| Zhima bao | are steamed buns filled with a black sesame paste |
[edit] See also
- Momo, the Tibetan equivalent
- Nikuman (and Chūkaman), the Japanese variants
- Bánh bao, the Vietnamese equivalent
- Mandu (Korean) are filled dumplings in Korean
- manty/mantı (Turkic) Turkish, Persian, and Pakhtan cuisines.
- Manapua, the Hawaiian equivalent
- Mantou Chinese steamed bread without filling.
- Siopao are steamed buns in Philippine cuisine.
- Ravioli
- Pierogi
- Wonton
- Kreplach
- Khinkali
- Jiaozi (fried)
- Chinese Cardboard-bun hoax
[edit] Notes
[edit] External links
- Baozi -- Recipe for Baozi in Wikibooks.
- http://bread.allrecipes.com/az/ChineseStmdBnsMtFllng.asp -- recipe for Bao Tze
