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Cha siu bao

January 01, 1970

Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Jyutping: caa1 siu1 baau1; Cantonese Yale: chā sīu bāau; lit. 'barbecued pork bun') is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork.[1] They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.[1][2]

Cha siu bao
Alternative namesChashaobao, manapua, keke pua'a, chao pao
TypeDim sum
Place of originSouthern China
Serving temperatureHot
Main ingredientsPork
VariationsBaked or steamed
Food energy
(per serving)
501.2 kcal (2098 kJ)
  •   Media: Cha siu bao
Cha siu bao
Simplified Chinese叉烧包
Traditional Chinese叉燒包
Jyutpingcaa¹ siu¹ baau¹
Cantonese Yalechā sīu bāau
Hanyu Pinyinchāshāo bāo
Literal meaningbarbecued pork bun
Transcriptions
Standard Mandarin
Hanyu Pinyinchāshāo bāo
Hakka
Romanizationchaseu bao
Yue: Cantonese
Yale Romanizationchā sīu bāau
Jyutpingcaa¹ siu¹ baau¹
Southern Min
Hokkien POJchhe-sio-pau
Baked cha siu bao dough for this type is different from the steamed version

Varieties edit

There are two major kinds of cha siu bao: the traditional steamed version is called 蒸叉燒包 (pinyin: zhēng chāshāo bāo; Jyutping: zing1 caa1 siu1 baau1; Cantonese Yale: jīng chāsīu bāau) or simply 叉燒包 (chāshāo bāo; caa1 siu1 baau1; chāsīu bāau), while the baked variety is usually called 叉燒餐包 (chāshāo cān bāo; caa1 siu1 caan1 baau1; chāsīu chāan bāau). Steamed cha siu bao has a white exterior, while the baked variety is browned and glazed.

Cantonese cuisine edit

Although visually similar to other types of steamed baozi, the dough of steamed cha siu bao is unique since it makes use of both yeast and baking powder as leavening.[3][4] This unique mix of leavening gives the dough of cha siu bao the texture of a slightly dense, but fine soft bread. Tangzhong, a water roux, is sometimes used to keep the bread soft over long periods of time and aids in improving the texture of the bao.

An alternative version of the steamed char siu bao is a baked version. While the dough is very similar, the baked char siu bao is more similar to a baked bun with the same char siu filling. It is often coated with an egg and sugar wash before baking, resulting in a slightly sweeter, more bready char siu bao.

Encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin. This cha siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar, and cornstarch.[5]

Philippine cuisine edit

Main article: Siopao
See also: Philippine asado and Asado roll

Siopao (simplified Chinese: 烧包; traditional Chinese: 燒包; Pe̍h-ōe-jī: sio-pau; Tagalog pronunciation: [ˈʃupaʊ]), literally meaning "hot bun", is the Philippine indigenized version of baozi. A common variant of the siopao, the siopao asado, is derived from the char siu bao and has a filling (asado) which uses similar ingredients to char siu. It differs in that the Filipino asado is a braised dish, not grilled, and is more similar in cooking style to the Hokkien tau yu bak (豆油肉). It is slightly sweeter than char siu and can also be cooked with chicken. Siopao is also typically much larger than the char siu bao or the baozi.[6][7][8][9]

Polynesian cuisine edit

See also: Manapua

At the invitation of the European powers, the Chinese were recruited as indentured laborers throughout in the Pacific to work on sugar plantations starting in the mid-1800s. Chinese immigrants would bring with them foods such as char siu bao which would be adapted to their new location.[10][11][12]

In Hawaiian cuisine, it is called manapua. Hawaiian pidgin for "delicious pork thing".[13] In Samoa, the item is referred to as keke pua'a, literally meaning "pig cake".[14] In Tahiti, French Polynesia they are called chao pao.[15]

Vietnamese cuisine edit

In Vietnam, the item is called xíu páo. It's originating from Guangdong and Chaozhou following a fairly large overseas Chinese community living in Hakka street in Nam Dinh, Vietnam. Ingredients for baking mainly include flour, meat, eggs, flour, lard and some typical spices depending on how each family's family is made. To make delicious cakes, people often marinate pork tenderloin with minced garlic, fivespice, oyster oil, honey and then baked until it turns golden brown and is fragrant. Char siu meat is diced and mixed with wood ear mushroom, pork fat and a whole boiled quail egg, with the addition of a salted egg yolk in some variants. The word "xíu páo" is considered to be transliterated Cantonese or Hokkien. [16]

See also edit

References edit

  1. ^ a b Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005]. The Food of China: A Journey for Food Lovers. Bay Books. ISBN 978-0-681-02584-4. p. 24.
  2. ^ Christopher DeWolf; Izzy Ozawa; Tiffany Lam; Virginia Lau; Zoe Li (13 July 2010). . CNN Go. Archived from the original on 2012-11-05. Retrieved 14 August 2012.
  3. ^ rec.food.recipes Luckytrim, Chinese Pork Buns (Char Siu Bao) Recipe
  4. ^ Michelle Che, Chinese Pork Buns (Cha Siu Bao)
  5. ^ Geni Raitisoja (June 25, 2008). . All About China. Radio86. Archived from the original on 2012-03-27.
  6. ^ "Siopao Asado Recipe". Panlasang Pinoy. 17 June 2021. Retrieved 8 September 2022.
  7. ^ "Siopao Asado (Filipino Steamed Pork Buns)". Hungry Huy. 3 October 2020. Retrieved 8 September 2022.
  8. ^ 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. JSTOR 26362345.
  9. ^ Boi, Lee Geok (2014). Asian Soups, Stews and Curries. Marshall Cavendish International Asia Pte Ltd. ISBN 9789814634687.
  10. ^ "French Polynesia at the Chinese Crossroads". thediplomat.com.
  11. ^ Noa, Ashalyna. "BUILDING ON THE PAST: CHINA'S EVOLVING PRESENCE IN SAMOA" (PDF). nzlii.org.
  12. ^ "Early History of the Chinese in Hawaii". KHON2. 20 June 2018.
  13. ^ "Manapua and The Manapua Man". Onolicious Hawaiʻi. 13 November 2019.
  14. ^ "20 Best Traditional Samoan Recipes To Cook At Home – Our Big Escape". ourbigescape.com. 25 September 2022.
  15. ^ "In Tahiti, the Local Take on Chinese Food Tells a Story of the Island's Early Immigrants". Condé Nast Traveler. 19 January 2022.
  16. ^ "Bánh xíu páo nhỏ xinh nức tiếng Nam Định". 17 December 2014.

January 01, 1970
simplified, chinese, 叉烧包, traditional, chinese, 叉燒包, pinyin, chāshāo, bāo, jyutping, caa1, siu1, baau1, cantonese, yale, chā, sīu, bāau, barbecued, pork, cantonese, baozi, filled, with, barbecue, flavored, pork, they, served, type, during, sometimes, sold, chi. Cha siu bao simplified Chinese 叉烧包 traditional Chinese 叉燒包 pinyin chashao bao Jyutping caa1 siu1 baau1 Cantonese Yale cha siu baau lit barbecued pork bun is a Cantonese baozi bun filled with barbecue flavored cha siu pork 1 They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries 1 2 Cha siu baoAlternative namesChashaobao manapua keke pua a chao paoTypeDim sumPlace of originSouthern ChinaServing temperatureHotMain ingredientsPorkVariationsBaked or steamedFood energy per serving 501 2 kcal 2098 kJ Media Cha siu bao Cha siu baoSimplified Chinese叉烧包Traditional Chinese叉燒包Jyutpingcaa siu baau Cantonese Yalecha siu baauHanyu Pinyinchashao baoLiteral meaningbarbecued pork bunTranscriptionsStandard MandarinHanyu Pinyinchashao baoHakkaRomanizationchaseu baoYue CantoneseYale Romanizationcha siu baauJyutpingcaa siu baau Southern MinHokkien POJchhe sio pau Baked cha siu bao dough for this type is different from the steamed version Contents 1 Varieties 2 Cantonese cuisine 3 Philippine cuisine 4 Polynesian cuisine 5 Vietnamese cuisine 6 See also 7 ReferencesVarieties editThere are two major kinds of cha siu bao the traditional steamed version is called 蒸叉燒包 pinyin zheng chashao bao Jyutping zing1 caa1 siu1 baau1 Cantonese Yale jing chasiu baau or simply 叉燒包 chashao bao caa1 siu1 baau1 chasiu baau while the baked variety is usually called 叉燒餐包 chashao can bao caa1 siu1 caan1 baau1 chasiu chaan baau Steamed cha siu bao has a white exterior while the baked variety is browned and glazed Cantonese cuisine editAlthough visually similar to other types of steamed baozi the dough of steamed cha siu bao is unique since it makes use of both yeast and baking powder as leavening 3 4 This unique mix of leavening gives the dough of cha siu bao the texture of a slightly dense but fine soft bread Tangzhong a water roux is sometimes used to keep the bread soft over long periods of time and aids in improving the texture of the bao An alternative version of the steamed char siu bao is a baked version While the dough is very similar the baked char siu bao is more similar to a baked bun with the same char siu filling It is often coated with an egg and sugar wash before baking resulting in a slightly sweeter more bready char siu bao Encased in the center of the bun is tender sweet slow roasted pork tenderloin This cha siu is diced and then mixed into a syrupy mixture of oyster sauce hoisin sauce roasted sesame seed oil rice vinegar shaoxing wine or dry sherry soy sauce sugar and cornstarch 5 Philippine cuisine editMain article Siopao See also Philippine asado and Asado roll Siopao simplified Chinese 烧包 traditional Chinese 燒包 Pe h ōe ji sio pau Tagalog pronunciation ˈʃupaʊ literally meaning hot bun is the Philippine indigenized version of baozi A common variant of the siopao the siopao asado is derived from the char siu bao and has a filling asado which uses similar ingredients to char siu It differs in that the Filipino asado is a braised dish not grilled and is more similar in cooking style to the Hokkien tau yu bak 豆油肉 It is slightly sweeter than char siu and can also be cooked with chicken Siopao is also typically much larger than the char siu bao or the baozi 6 7 8 9 Polynesian cuisine editSee also Manapua At the invitation of the European powers the Chinese were recruited as indentured laborers throughout in the Pacific to work on sugar plantations starting in the mid 1800s Chinese immigrants would bring with them foods such as char siu bao which would be adapted to their new location 10 11 12 In Hawaiian cuisine it is called manapua Hawaiian pidgin for delicious pork thing 13 In Samoa the item is referred to as keke pua a literally meaning pig cake 14 In Tahiti French Polynesia they are called chao pao 15 Vietnamese cuisine editIn Vietnam the item is called xiu pao It s originating from Guangdong and Chaozhou following a fairly large overseas Chinese community living in Hakka street in Nam Dinh Vietnam Ingredients for baking mainly include flour meat eggs flour lard and some typical spices depending on how each family s family is made To make delicious cakes people often marinate pork tenderloin with minced garlic fivespice oyster oil honey and then baked until it turns golden brown and is fragrant Char siu meat is diced and mixed with wood ear mushroom pork fat and a whole boiled quail egg with the addition of a salted egg yolk in some variants The word xiu pao is considered to be transliterated Cantonese or Hokkien 16 See also edit nbsp Food portal nbsp China portal nbsp Hong Kong portal Banh bao Vietnam Dim sum Goubuli aka Go Believe Jjinppang Hoppang South Korea List of buns List of pork dishes List of snack foods List of steamed foods List of stuffed dishes Nikuman Japan Siopao Philippines References edit a b Hsiung Deh Ta Simonds Nina Lowe Jason 2005 The Food of China A Journey for Food Lovers Bay Books ISBN 978 0 681 02584 4 p 24 Christopher DeWolf Izzy Ozawa Tiffany Lam Virginia Lau Zoe Li 13 July 2010 40 Hong Kong foods we can t live without CNN Go Archived from the original on 2012 11 05 Retrieved 14 August 2012 rec food recipes Luckytrim Chinese Pork Buns Char Siu Bao Recipe Michelle Che Chinese Pork Buns Cha Siu Bao Geni Raitisoja June 25 2008 Chinese recipes char siu barbecued pork All About China Radio86 Archived from the original on 2012 03 27 Siopao Asado Recipe Panlasang Pinoy 17 June 2021 Retrieved 8 September 2022 Siopao Asado Filipino Steamed Pork Buns Hungry Huy 3 October 2020 Retrieved 8 September 2022 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 JSTOR 26362345 Boi Lee Geok 2014 Asian Soups Stews and Curries Marshall Cavendish International Asia Pte Ltd ISBN 9789814634687 French Polynesia at the Chinese Crossroads thediplomat com Noa Ashalyna BUILDING ON THE PAST CHINA S EVOLVING PRESENCE IN SAMOA PDF nzlii org Early History of the Chinese in Hawaii KHON2 20 June 2018 Manapua and The Manapua Man Onolicious Hawaiʻi 13 November 2019 20 Best Traditional Samoan Recipes To Cook At Home Our Big Escape ourbigescape com 25 September 2022 In Tahiti the Local Take on Chinese Food Tells a Story of the Island s Early Immigrants Conde Nast Traveler 19 January 2022 Banh xiu pao nhỏ xinh nức tiếng Nam Định 17 December 2014 Retrieved from https en wikipedia org w index php title Cha siu bao amp oldid 1208698827, wikipedia, wiki, book, books, library,

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