Cha siu bao
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Cha siu bao | ||||||||||||||||||||
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Hanyu Pinyin | chāshāo bāo | |||||||||||||||||||
Literal meaning | barbecued pork bun | |||||||||||||||||||
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Cha siu bao (
Varieties
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
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
Philippine cuisine
Siopao (
Polynesian cuisine
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
Vietnamese cuisine
In
See also
- Bánh 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
- ^ 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.
- JSTOR 26362345.
- 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". Condé Nast Traveler. 19 January 2022.
- ^ "Bánh xíu páo nhỏ xinh nức tiếng Nam Định". 17 December 2014.