Baozi
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Alternative names | Bao, humbow, pau, Pao-tsih |
---|---|
Type | Filled steamed bread |
Place of origin | China |
Region or state | Greater China, East Asia, Chinatown all over the world |
Variations | Dabao, xiaobao |
Baozi | ||
---|---|---|
Tâi-lô | pau |
Baozi (
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
Baozi are popular throughout China and have made their way into the cuisines of many other countries through the Chinese diaspora.
History and etymology
Written records from the
Types
English name | Chinese name
(Mandarin/Cantonese/Hokkien) |
Other names | Description |
---|---|---|---|
Pinyin | |||
Cha siu bao, Charsiu bau | 叉燒包 chāshāobāo caa1 siu1 baau1 |
manapua, Siopao | Filled with barbecue-flavoured Guangdong province and Hong Kong )
|
Goubuli | 狗不理 gǒubùlǐ |
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 xiǎolóngbāo |
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 shuǐjiānbāo |
Very similar to xiaolongbao, but pan-fried instead of steamed. | |
Shengjian mantou | 生煎饅頭/生煎馒头 shēngjiān mántou |
A small, meat-filled, fried baozi from Shanghai. | |
Tangbaozi |
湯包/汤包 tāngbāo |
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 dòushābāo |
Hokkien : tāu-se-pau |
Filled with sweet bean paste. |
Lotus seed bun | 蓮蓉包/莲蓉包 liánróngbāo |
Filled with sweetened lotus seed paste | |
Kaya-baozi | 咖央包子 |
Malay: pau kaya | filled with |
Naihuangbao | 奶黃包/奶黄包 nǎihuángbāo |
filled with sweet yellow custard filling | |
Siopao | 燒包 sio-pau |
Filipino/Tagalog: siyopaw | steamed, filled with either chicken, pork, shrimp or salted egg |
Zhimabao | 芝麻包 zhīmabāo |
steamed, filled with a black sesame paste
| |
Yacaibao | 芽菜包 Yácàibāo |
steamed, filled with a type of pickle, spices and possibly other vegetables or meat, common in Sichuan , China
| |
Bah-pau | 肉包 bah-pau |
Indonesian: bakpau or bakpao
Javanese: ꦧꦏ꧀ꦥꦲꦸ, 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 dàbāo |
large buns filled with pork, eggs and other ingredients | |
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 |
A Uyghur specialty, cooked in tandoor instead of steaming it. Usually filled with lamb, potatoes, and spices. |
Gua bao
Gua bao (割包/刈包, koah-pau, 虎咬豬/虎咬猪, hó͘-kā-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.
Outside of China
In many
The dish has also become common place throughout various regions of Northeast 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 food bazaars).
- Similarly, in 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.
- 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
See also
References
- ^ ISBN 978-1-60774-982-0. Retrieved November 5, 2016.
- ^ "Shǐ huà " mán tóu " hé " bāo zǐ " yóu lái" 史話“饅頭”和“包子”由來 (in Chinese). Archived from the original on 2023-04-30. Retrieved 2020-05-17.
- 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 huà " mán tóu " hé " bāo zǐ " yóu lái" 史話“饅頭”和“包子”由來 (in Chinese). Archived from the original on 2023-04-30. Retrieved 2020-05-17.
- 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. Archived from the original on 10 July 2021. Retrieved 10 July 2021.
- .
- ^ Renards Gourmets (July 2018). "Nom Pao". 196 flavors. Archived from the original on 23 May 2020. Retrieved 29 June 2020.
- ^ "ပေါက်စီ". Sofia Food Paradise. December 23, 2015. Archived from the original on December 7, 2019. Retrieved July 9, 2019.
- ^ "ဝက်သားပေါက်စီအိအိလေး". Wutyee Food House. Archived from the original on 2020-07-26. Retrieved 2019-07-09.
- ^ "Chinese Cuisine". Cuizine Maurice. Archived from the original on 2022-01-10. Retrieved 2021-04-22.
- ^ a b c "[Diaporama] Le partage de la gastronomie culturelle à Maurice". Le Defi Media Group (in French). Archived from the original on 2021-04-22. Retrieved 2021-04-22.
- ^ a b "Mauritius Pow Recipe | Mauritius, Seychelles, Reunion: Holidays & Travel". 2016-02-26. Archived from the original on 2021-04-22. Retrieved 2021-04-22.
- ^ "Paw – Pain à la Vapeur". Ti Karaii (in French). 2015-06-24. Archived from the original on 2021-04-22. Retrieved 2021-04-22.
- ^ "Two Women and A Half Man » Archive » Chinese Hakka Buns – Pow". Archived from the original on 2021-04-22. Retrieved 2021-04-22.