Talk:Nikuman

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Name change to chukaman

This article is mainly about chukaman, with nikuman being one type. I think this article should be renamed to match the content. Wakablogger2 (talk) 04:40, 15 March 2011 (UTC)[reply]

Distinct from Baozi?

This is, notwithstanding minor regional differences including fillings, essentially the same dish as baozi. Either could be called "steamed pork bun" or "steamed dumpling" in English. The Japanese name chūkaman also points to the relationship between the Japanese and Chinese versions (as does their ubiquity in Yokohama's chūkagai or Kōbe's nankinmachi). Is there a specific reason to maintain these as separate articles? Cnilep (talk) 02:07, 5 September 2013 (UTC)[reply]

I agree, I found the article quite unnecessary. I have merged the nikuman into the baozi page. Ephemform (talk) 12:30, 2 July 2021 (UTC)[reply]

Manti and Nikuman

Is there any difference between Manti and Nikuman besides meat of different livestock used. If they are similar link should be added to both articles. From the description of Nikuman and my own experience with Manti they look pretty much the same thing to me. SydykovAybek (talk) 09:34, 18 March 2014 (UTC)[reply]

Didn't read carefully and skipped the link to Baozi (origin), and there was link to manti in "See also" section.--SydykovAybek (talk) 14:46, 17 April 2014 (UTC)[reply]

Different Save-On?

The article says that, in addition to other Japanese convenience stores, "Save-On" sells seasonal varieties of Nikuman. However, the link refers to a "Save-On-Foods" based in Canada. Is that right—that is, does the Canadian Save-On-Foods also sell Nikuman—or is there an unrelated Japanese Save-On? Cecilia Paul (talk) 22:24, 20 June 2016 (UTC)[reply]