Two types are found in most parts of China: Dàbāo (大包, "big bun"), measuring about ten centimetres (four inches) across, served individually, and usually purchased for take-away. The other type, Xiǎobāo (小包, "small bun"), measure approximately five centimetres (two inches) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings.
Baozi are popular throughout China and have made their way into the cuisines of many other countries through the Chinese diaspora.
Written records from the Song dynasty show the term baozi in use for filled buns.[2][3] Prior to the Northern Song Dynasty (960–1279), the word mantou was used for both filled and unfilled buns.[4] According to legend, the filled baozi is a variation of manta invented by military strategist Zhuge Liang.[5] Over time mantou came to indicate only unfilled buns in Mandarin and some varieties of Chinese, although the Wu Chinese languages continue to use mantou to refer to both filled and unfilled buns.[citation needed]
a small, meat-filled baozi from Shanghai containing an aspic that reverts to a juicy broth when cooked. Because it is succulent and prepared only with thin, partially leavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling).
Originated as Fujianesestreet food. Unlike other types of Bao, Gua Bao is made by folding over the flat steamed dough and is thus open. Designed to fit easily in your hands and has a wide variety of fillings.
Crisp Stuffed Bun
破酥包 poshubao
A lard-layered bun with pork, lard, bamboo shoot, and soy sauce; or with the filling of Yunnan ham and white sugar or brown sugar. Crisp Stuffed Bun was created by a chef from Yuxi almost a hundred years ago.[citation needed]
A Uyghur specialty, cooked in tandoor instead of steaming it. Usually filled with lamb, potatoes, and spices.
Outside of Chinaedit
Broken open bakpau showing minced meat filling, served with sweet chili sauce
In many Chinese cultures, these buns are a popular food, and widely available.[1] While they can be eaten at any meal, baozi are often eaten for breakfast. They are also popular as a portable snack or meal.
The dish has also become common place throughout various regions of north Asia with cultural and ethnic relationships, as well as Southeast Asia and outside Asia due to long standing Chinese immigration.
In Buryatia and Mongolia, the variants of the recipe, often with beef or lamb, are known as buuz and buuza.[6][7]
Given the long history of the Chinese diaspora in Malaysia way before the British colonial years of British Malaya times, the Malays have adopted these buns as their own. A particularly Malay form of the baozi (called pau in Malay) is filled with potato curry, chicken curry, or beef curry that are similar to the fillings of Malay curry puffs. Some variants have a quail egg in the middle, in addition to the curry. Other variations include Kaya (jam) or red bean paste as the filling. Due to the high number of Muslims in Malaysia, these buns are halal and contain no pork. One can find Malay stalls selling the buns by the roadside, at pasar malams (night markets), highway rest stops, and pasar Ramadans (Ramadan food bazaars).
Similarly, in Indonesia the dish has been adopted into Indonesian cuisine through the integration of Chinese culture. It has been adopted through the Hokkien language name of bakpau or bakpao. In addition to meat fillings, local variants include: chocolate, sweet potato, and marmalade filling. Bakpau is found in Indonesia as a take away food sold by cart street hawkers. Bakpau in Indonesia is usually sold in dabao size (lit.: "big pau"), around 10 cm in diameter. To accommodate the dietary restrictions of Indonesia's Muslim majority, the original pork filling has been replaced with minced beef, diced chicken, or even sweet mung bean paste and red bean paste. Pau with non-meat fillings are still called bakpau by Indonesians, despite the lack of meat. It is usually served with sweet chili sauce.
Due to influence from Indonesia, supermarkets in the Netherlands commonly have in stock what the Dutch call bapao or sometimes bakpao. One can easily find frozen or sometimes in the bigger supermarkets cooled bapao/bakpao wrapped in plastic, ready-made to be heated inside a microwave. The most prevalent filling is chicken, although there are also pork, beef, and vegetarian variants widely available. This food is categorized as a quick snack or a fast-food item. Freshly baked forms of this steamed bun are however not a staple food item in the Netherlands outside of the Chinese community living there.
In the Philippines, their version of baozi is called siopao brought by Chinese immigrants (Sangleys) prior to Spanish colonialism.[8][9] Varieties of Filipino siopao fillings include barbecued pork, meatballs, flaked tuna, and sometimes chocolate and cheese.
A similar concept is also present in Thailand, called salapao (ซาลาเปา).
Baozi is also very popular in Japan where it's known as chūkaman (中華まん, "Chinese steamed bun"). Nikuman (肉まん; derived from 肉饅頭, nikumanjū) is the Japanese name for Chinese baozi with meat fillings. Chūkaman are steamed and often sold as street food. During festivals, they are frequently sold and eaten. From about August or September, through the winter months until roughly the beginning of April, chūkaman are available at convenience stores, where they are kept hot. It's also available as chilled food in supermarket and a part of usual food.
In Korea, where it's known as hoppang, it is a warm snack sold throughout South Korea. It is a convenience food version of jjinppang (steamed bread), typically filled with smooth, sweetened red bean paste and also commonly sold stuffed with vegetables and meat, pizza toppings, pumpkin, or buldak.
Cambodian num pao
In Cambodia, baozi is called num pao (នំប៉ាវ). It is a popular street food in Cambodia and is made from wheat flour, sometimes with the addition of milk and lemon juice, filled with a savoury, spicy or sweet filling. Savoury fillings are usually made from pork and different vegetables.[10]
Bánh bao is the Vietnamese version of the Cantonese tai bao that was brought over by Chinese immigrants.
The Myanmar version is called pauk-si (ပေါက်စီ)[11][12] and is a popular snack available in almost every traditional tea shops.
In Mauritius, many Mauritian dishes are influenced by Sino-Mauritians;[13] this includes baozi which is simply referred as "pao" (sometimes written as "pow" or "paw").[14][15][16] They can either be savoury (i.e. typically filled with Chinese sausage, poultry, black mushroom and soy egg; or filled with cha siu) or sweet (i.e. filled with sweet paste).[14][17] They are very popular among Mauritian families[14] and continues to remain an omnipresent part of Sino-Mauritian culture.[15]
^ abPhillips, C. (2016). All Under Heaven: Recipes from the 35 Cuisines of China. Ten Speed Press. p. 405. ISBN978-1-60774-982-0. Retrieved November 5, 2016.
^Mezhenina, Tatiana. "Close-up buryat, mongolian or chinese traditional buuz, buuza,." 123RF. from the original on 2021-10-21. Retrieved 2021-01-13. (image) Close-up of buryat, mongolian or chinese traditional buuz, buuza, baozi. Asian steamed food made of dough and meat.
^Getty. "Close-Up Of chinese origin meat dumplings, aka buuz or buzza or..." Getty Images. from the original on 2021-01-14. Retrieved 2021-01-13. Close-Up of chinese origin meat dumplings, aka buuz or buzza or manti, a popular dish in Buryatia Republic (Russia) and russian Siberia regions or among Central Asian countries.
^"Chinese flavor in Philippine history". 25 May 2019.
^De Leon, Adrian (2016). "Siopao and Power: The Place of Pork Buns in Manila's Chinese History". Gastronomica. 16 (2): 45–54. doi:10.1525/gfc.2016.16.2.45.
^"Paw - Pain à la Vapeur". Ti Karaii (in French). 2015-06-24. Retrieved 2021-04-22.
^"Two Women and A Half Man » Archive » Chinese Hakka Buns – Pow". Retrieved 2021-04-22.
November 29, 2023
baozi, redirects, here, other, uses, disambiguation, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspaper. Bao redirects here For other uses see Bao disambiguation This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Baozi news newspapers books scholar JSTOR September 2014 Learn how and when to remove this template message Baozi Chinese 包子 or simply bao is a type of yeast leavened filled bun 1 in various Chinese cuisines There are many variations in fillings meat or vegetarian and preparations though the buns are most often steamed They are a variation of mantou from Northern China BaoziMeat filled baozi for sale in a marketAlternative namesBao humbow pau Pao tsihTypeFilled steamed breadPlace of originChinaRegion or stateGreater China East Asia Chinatown all over the worldVariationsDabao xiaobaoCookbook Baozi Media BaoziBaozi Baozi in Chinese charactersChinese包子TranscriptionsStandard MandarinHanyu PinyinbaoziIPA pa ʊ tsɨ Southern MinHokkien POJ包仔pau aTai lo包仔pau aAlternative Chinese nameChinese包TranscriptionsYue CantoneseJyutpingbaau1Southern MinHokkien POJpauTai lopauTwo types are found in most parts of China Dabao 大包 big bun measuring about ten centimetres four inches across served individually and usually purchased for take away The other type Xiǎobao 小包 small bun measure approximately five centimetres two inches wide and are most commonly eaten in restaurants but may also be purchased for take away Each order consists of a steamer containing between three and ten pieces A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce both of which are available in bottles at the table along with various types of chili and garlic pastes oils or infusions fresh coriander and leeks sesame oil and other flavorings Baozi are popular throughout China and have made their way into the cuisines of many other countries through the Chinese diaspora Contents 1 History and etymology 2 Types 3 Outside of China 4 See also 5 ReferencesHistory and etymology editWritten records from the Song dynasty show the term baozi in use for filled buns 2 3 Prior to the Northern Song Dynasty 960 1279 the word mantou was used for both filled and unfilled buns 4 According to legend the filled baozi is a variation of manta invented by military strategist Zhuge Liang 5 Over time mantou came to indicate only unfilled buns in Mandarin and some varieties of Chinese although the Wu Chinese languages continue to use mantou to refer to both filled and unfilled buns citation needed Types edit nbsp Char siu bao nbsp Tianjin Goubuli nbsp Shanghai Xiaolongbao nbsp Tangbao in Yangzhou nbsp Naihuangbao nbsp Japanese variations nbsp Making of baozi English name Chinese name Mandarin Cantonese Hokkien Other names DescriptionPinyinCha siu bao Charsiu bau 叉燒包 chashaobao caa1 siu1 baau1 manapua Siopao Filled with barbecue flavoured char siu pork typical of Cantonese cuisine Guangdong province and Hong Kong Goubuli 狗不理 gǒubulǐ a well known restaurant chain specializing in baozi considered characteristic of Tianjin Northern China Its name literally means Dog ignores it Xiaolongbao 小籠包 小笼包 xiǎolongbao a small meat filled baozi from Shanghai containing an aspic that reverts to a juicy broth when cooked Because it is succulent and prepared only with thin partially leavened dough it is sometimes considered different from other bao types and more closely resembles a jiaozi dumpling Shuijianbao 水煎包 shuǐjianbao Very similar to xiaolongbao but pan fried instead of steamed Shengjian mantou 生煎饅頭 生煎馒头 shengjian mantou A small meat filled fried baozi from Shanghai Tangbaozi 湯包 汤包 tangbao a large soup filled baozi from Yangzhou Drunk through a straw in other areas of China it is small in size with a rich soup Doushabao 豆沙包 doushabao Hokkien tau se pau Filled with sweet bean paste Lotus seed bun 蓮蓉包 莲蓉包 lianrongbao Filled with sweetened lotus seed pasteKaya baozi 咖央包子 Malay pau kaya filled with Kaya a popular jam made from coconut eggs and sometimes pandan in Indonesia Malaysia and SingaporeNaihuangbao 奶黃包 奶黄包 nǎihuangbao filled with sweet yellow custard fillingSiopao 燒包 sio pau Filipino Tagalog siyopaw steamed filled with either chicken pork shrimp or salted eggZhimabao 芝麻包 zhimabao steamed filled with a black sesame pasteYacaibao 芽菜包 Yacaibao steamed filled with a type of pickle spices and possibly other vegetables or meat common in Sichuan ChinaBah pau 肉包 bah pau Indonesian bakpau or bakpao Javanese ꦧꦏ ꦥꦲ romanized bakpau Dutch bapao filled with minced pork or alternatively chocolate strawberry cheese mung bean red bean minced beef or diced chicken Big Pau 大包 dabao large buns filled with pork eggs and other ingredientsGua bao 割包 刈包 koah pau 虎咬豬 虎咬猪 ho ka ti Originated as Fujianese street food Unlike other types of Bao Gua Bao is made by folding over the flat steamed dough and is thus open Designed to fit easily in your hands and has a wide variety of fillings Crisp Stuffed Bun 破酥包 poshubao A lard layered bun with pork lard bamboo shoot and soy sauce or with the filling of Yunnan ham and white sugar or brown sugar Crisp Stuffed Bun was created by a chef from Yuxi almost a hundred years ago citation needed Tandoori Baozi 烤包子 Kao Baozi Uyghur سامسا samsa Samsa A Uyghur specialty cooked in tandoor instead of steaming it Usually filled with lamb potatoes and spices Outside of China edit nbsp Broken open bakpau showing minced meat filling served with sweet chili sauceIn many Chinese cultures these buns are a popular food and widely available 1 While they can be eaten at any meal baozi are often eaten for breakfast They are also popular as a portable snack or meal The dish has also become common place throughout various regions of north Asia with cultural and ethnic relationships as well as Southeast Asia and outside Asia due to long standing Chinese immigration In Buryatia and Mongolia the variants of the recipe often with beef or lamb are known as buuz and buuza 6 7 Given the long history of the Chinese diaspora in Malaysia way before the British colonial years of British Malaya times the Malays have adopted these buns as their own A particularly Malay form of the baozi called pau in Malay is filled with potato curry chicken curry or beef curry that are similar to the fillings of Malay curry puffs Some variants have a quail egg in the middle in addition to the curry Other variations include Kaya jam or red bean paste as the filling Due to the high number of Muslims in Malaysia these buns are halal and contain no pork One can find Malay stalls selling the buns by the roadside at pasar malams night markets highway rest stops and pasar Ramadans Ramadan food bazaars Similarly in Indonesia the dish has been adopted into Indonesian cuisine through the integration of Chinese culture It has been adopted through the Hokkien language name of bakpau or bakpao In addition to meat fillings local variants include chocolate sweet potato and marmalade filling Bakpau is found in Indonesia as a take away food sold by cart street hawkers Bakpau in Indonesia is usually sold in dabao size lit big pau around 10 cm in diameter To accommodate the dietary restrictions of Indonesia s Muslim majority the original pork filling has been replaced with minced beef diced chicken or even sweet mung bean paste and red bean paste Pau with non meat fillings are still called bakpau by Indonesians despite the lack of meat It is usually served with sweet chili sauce Due to influence from Indonesia supermarkets in the Netherlands commonly have in stock what the Dutch call bapao or sometimes bakpao One can easily find frozen or sometimes in the bigger supermarkets cooled bapao bakpao wrapped in plastic ready made to be heated inside a microwave The most prevalent filling is chicken although there are also pork beef and vegetarian variants widely available This food is categorized as a quick snack or a fast food item Freshly baked forms of this steamed bun are however not a staple food item in the Netherlands outside of the Chinese community living there In the Philippines their version of baozi is called siopao brought by Chinese immigrants Sangleys prior to Spanish colonialism 8 9 Varieties of Filipino siopao fillings include barbecued pork meatballs flaked tuna and sometimes chocolate and cheese A similar concept is also present in Thailand called salapao salaepa Baozi is also very popular in Japan where it s known as chukaman 中華まん Chinese steamed bun Nikuman 肉まん derived from 肉饅頭 nikumanju is the Japanese name for Chinese baozi with meat fillings Chukaman are steamed and often sold as street food During festivals they are frequently sold and eaten From about August or September through the winter months until roughly the beginning of April chukaman are available at convenience stores where they are kept hot It s also available as chilled food in supermarket and a part of usual food In Korea where it s known as hoppang it is a warm snack sold throughout South Korea It is a convenience food version of jjinppang steamed bread typically filled with smooth sweetened red bean paste and also commonly sold stuffed with vegetables and meat pizza toppings pumpkin or buldak nbsp Cambodian num paoIn Cambodia baozi is called num pao ន ប វ It is a popular street food in Cambodia and is made from wheat flour sometimes with the addition of milk and lemon juice filled with a savoury spicy or sweet filling Savoury fillings are usually made from pork and different vegetables 10 Banh bao is the Vietnamese version of the Cantonese tai bao that was brought over by Chinese immigrants The Myanmar version is called pauk si ပ က စ 11 12 and is a popular snack available in almost every traditional tea shops In Mauritius many Mauritian dishes are influenced by Sino Mauritians 13 this includes baozi which is simply referred as pao sometimes written as pow or paw 14 15 16 They can either be savoury i e typically filled with Chinese sausage poultry black mushroom and soy egg or filled with cha siu or sweet i e filled with sweet paste 14 17 They are very popular among Mauritian families 14 and continues to remain an omnipresent part of Sino Mauritian culture 15 See also edit nbsp Food portal nbsp China portalList of buns List of steamed foods Siopao Cha siu bao Manapua Bao film References edit a b Phillips C 2016 All Under Heaven Recipes from the 35 Cuisines of China Ten Speed Press p 405 ISBN 978 1 60774 982 0 Retrieved November 5 2016 Shǐ hua man tou he bao zǐ you lai 史話 饅頭 和 包子 由來 in Chinese 王栐 北宋 燕翼冶谋录 仁宗诞日 赐群臣包子 包子下注 即馒头别名 今俗屑发酵 或有馅 或无馅 蒸食之者 都谓之馒头 cf Zhuge Liang tale also Shǐ hua man tou he bao zǐ you lai 史話 饅頭 和 包子 由來 in Chinese 周达观 元 诚斋杂记 孔明征孟获 人曰 蛮地多邪 用人首祭神 则出兵利 孔明杂以羊豕之内 以面包之 以像人头 此为馒头之始 Mezhenina Tatiana Close up buryat mongolian or chinese traditional buuz buuza 123RF Archived from the original on 2021 10 21 Retrieved 2021 01 13 image Close up of buryat mongolian or chinese traditional buuz buuza baozi Asian steamed food made of dough and meat Getty Close Up Of chinese origin meat dumplings aka buuz or buzza or Getty Images Archived from the original on 2021 01 14 Retrieved 2021 01 13 Close Up of chinese origin meat dumplings aka buuz or buzza or manti a popular dish in Buryatia Republic Russia and russian Siberia regions or among Central Asian countries Chinese flavor in Philippine history 25 May 2019 De Leon Adrian 2016 Siopao and Power The Place of Pork Buns in Manila s Chinese History Gastronomica 16 2 45 54 doi 10 1525 gfc 2016 16 2 45 Renards Gourmets July 2018 Nom Pao 196 flavors Retrieved 29 June 2020 ပ က စ Sofia Food Paradise December 23 2015 ဝက သ ပ က စ အ အ လ Wutyee Food House Chinese Cuisine Cuizine Maurice Retrieved 2021 04 22 a b c Diaporama Le partage de la gastronomie culturelle a Maurice Le Defi Media Group in French Retrieved 2021 04 22 a b Mauritius Pow Recipe Mauritius Seychelles Reunion Holidays amp Travel 2016 02 26 Retrieved 2021 04 22 Paw Pain a la Vapeur Ti Karaii in French 2015 06 24 Retrieved 2021 04 22 Two Women and A Half Man Archive Chinese Hakka Buns Pow Retrieved 2021 04 22 Retrieved from https en wikipedia org w index php title Baozi amp oldid 1182739398 Types, wikipedia, wiki, book, books, library,
