Siopao
 | It has been suggested that this article be merged into Cha siu bao. (Discuss) Proposed since July 2020. |
  Top: Siopao buns with chicken filling; Bottom: A street vendor in Chiang Mai, Thailand, selling various types of salapao | |
| Alternative names | Salapao (Thailand), Manapua (Hawaii) |
|---|---|
| Type | Baozi |
| Course | Snack, Cuisine |
| Place of origin | Philippines |
| Serving temperature | Hot |
| 0.33 kcal (1 kJ) | |
Siopao (simplified Chinese: 烧包; traditional Chinese: 燒包; Cantonese Yale: sīu-bāau; Pe̍h-ōe-jī: sio-pau; lit. 'hot bun'; Tagalog pronunciation: [ˈʃopaʊ]), is the Philippine cuisine indigenized version of the Cantonese steamed bun called cha siu bao.[1]In Chinese, it is called baozi. Siopao was introduced to the Philippines by Ma Mon Luk, a Cantonese immigrant, in 1918. Ma started selling it in the streets and gave samples from door to door, as well as free food for victims of the disaster. He eventually opened a small restaurant that became very popular and became part of the Filipino community with this food. Baozi became known in the Philippines as siopao. It is popular to both Chinese and Filipino restaurants and it is commonly part of dim sum cuisine.
Description[edit]
It is a popular snack sold mostly by bakeries and vendors and in many Chinese restaurants and eateries in the Philippines. There are different varieties based on the filling: pork asado or bola-bola (a combination of pork, chicken, beef, shrimp or salted duck egg). There is also a variety of ways to bake.[2]
A unique variant from Siargao Island is the paowaw, a dessert bun which has a filling of bukayo (sweetened shredded coconut meat).[3]
An old urban legend or canard alleges that siopao is made from cat meat, due to the relative cheapness of siopao and Sinophobia.
In other countries[edit]
The Chinese version of siopao is a vegetable or meat-filled baozi. During the Three Kingdoms period in China between 220 and 256 A.D., Baozi was first produced. Originally, this food was called mantou or flour-head.
There is a similar derivative in Thai cuisine called salapao (Thai: ซาลาเปา). Salapao are sometimes made with a sweet filling for a dessert.[4] It is also a favorite in Hawaii where it is called manapua.
See also[edit]
- Cha siu bao
- Bāozi, the Chinese version of the steamed bun.
- Ma Mon Luk
- List of buns
- List of steamed foods
Food portal
References[edit]
- ^ Frances Lorraine Haw-Ang (August 25, 2010). "Top 10 Siopao in Manila". www.spot.ph. Retrieved 21 December 2010.
- ^ http://www.mixingbowl.com/content/GELACIOSFILIPINOAMERICANRECIPES/recipe/5805221/Baked-Siopao[permanent dead link]
- ^ Damo, Ida. "Two Unique Snacks from Surigao: Paowaw & Milledo". ChoosePhilippines. Retrieved 28 July 2019.
- ^ "Salapao – Chinese Steamed Buns". www.thaizer.com/. January 15, 2010. Retrieved 21 December 2010.
 | This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |