Baozi: Difference between revisions
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A '''baozi''' or simply known as '''bao''', '''bau''', '''humbow''', '''nunu''', '''bakpao''' ([[Hokkien]]), '''bausak''', '''pow''', '''pau''' or '''pao''' ([[Hakka]]) is a type of [[steaming|steamed]], filled, [[bun]] or [[bread]]-like (i.e. made with [[Baker's yeast|yeast]]) item in various [[Chinese cuisines]], as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese [[mantou]]. It can be filled with [[meat]] and/or [[vegetarian]] fillings. In Japanese, the dish is known as "''paozu''". |
A '''baozi''' or simply known as '''bao''', '''bau''', '''humbow''', '''nunu''', '''bakpao''' ([[Hokkien]]), '''bausak''', '''pow''', '''pau''' or '''pao''' ([[Hakka]]) is a type of [[steaming|steamed]], filled, [[bun]] or [[bread]]-like (i.e. made with [[Baker's yeast|yeast]]) item in various [[Chinese cuisines]], as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese [[mantou]]. It can be filled with [[meat]] and/or [[vegetarian]] fillings. In Japanese, the dish is known as "''paozu''". |
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Two types are found in most parts of China and Indonesia: ''Dabao'' ("big bun"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, ''xiaobao'' ("small bun"), measure approximately 5 cm 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 is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chili paste and garlic paste. |
Two types are found in most parts of China and Indonesia: ''Dabao'' ("big bun"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, ''xiaobao'' ("small bun"), measure approximately 5 cm 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 is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chili paste and garlic paste.pork buns are sex in the mouth and taste like pussy |
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==History== |
==History== |
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Revision as of 17:20, 21 October 2015
 | This article needs additional citations for verification. (September 2014) |
.jpg) Pumpkin bao | |
| Alternative names | Bao, humbow, nunu, pau |
|---|---|
| Type | Filled steamed bread |
| Place of origin | China |
| Created by | Zhuge Liang |
| Variations | Dabao, xiaobao |
| Baozi | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 包子 | ||||||||||||||
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Template:Contains Chinese text
A baozi or simply known as bao, bau, humbow, nunu, bakpao (Hokkien), bausak, pow, pau or pao (Hakka) is a type of steamed, filled, bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings. In Japanese, the dish is known as "paozu".
Two types are found in most parts of China and Indonesia: Dabao ("big bun"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, xiaobao ("small bun"), measure approximately 5 cm 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 is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chili paste and garlic paste.pork buns are sex in the mouth and taste like pussy
History
According to legend, they were invented by the scholar and military strategist Zhuge Liang (3rd century AD).[1]
Types
| English name | Chinese name Simplified / Traditional Pinyin |
Other names | Description |
|---|---|---|---|
| Cha siu baau, Charsiu bau | 叉烧包 / 叉燒包 chāshāobāo |
manapua | filled with barbecue-flavoured char siu pork; typical of Cantonese cuisine (Guangdong province and Hong Kong) |
| Goubuli baozi | [狗不理包子] Error: {{Lang}}: unrecognized language tag: zh-han (help) gǒubulǐ bāozi |
a well known brand of meat-filled baozi considered characteristic of Tianjin, Northern China; its name literally means, "Baozi ignored by dogs" | |
| Xiaolongbao | 小笼包 / 小籠包 xiǎolóngbāo |
a small, meat-filled baozi from Shanghai containing a juicy broth. 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) | |
| Shengjian mantou | 生煎馒头 / 生煎饅頭 shēngjiān mántóu |
a small, meat-filled, fried baozi from Shanghai | |
| Tangbaozi | 汤包 / 湯包 tāngbao |
a large soup-filled baozi from Yangzhou drunk through a straw; in other areas of China, it is small in size with rich soup | |
| Doushabao | [豆沙包] Error: {{Lang}}: unrecognized language tag: zh-han (help) dòushābāo |
Hokkien: tāu-se-pau | filled with sweet bean paste |
| Lotus seed bun | [莲蓉包] Error: {{Lang}}: unrecognized language tag: zh-han (help) liánróngbāo |
filled with sweetened Lotus seed paste | |
| Kaya-baozi | filled with Kaya, a popular jam made from coconut, eggs, and sometimes pandan in Malaysia and Singapore | ||
| Naihuangbaozi | 奶黃包 nǎihuángbāo |
filled with sweet yellow custard filling | |
| Shāobāo | [燒包] Error: {{Lang}}: unrecognized language tag: zh-han (help) shāobāo |
Spanish: siópao; Philippine: siyopaw | steamed, filled with either chicken, pork, shrimp or salted egg |
| Zhimabaozi | [芝麻包] Error: {{Lang}}: unrecognized language tag: zh-han (help) zhimahbao |
steamed, filled with a black sesame paste | |
| Beansprout-baozi | [芽菜包] Error: {{Lang}}: unrecognized language tag: zh-han (help) Yácàibāo |
steamed, filled with a type of pickle, spices and possibly other vegetables or meat, common in Sichuan, China | |
| Bah-pau | [肉包] Error: {{Lang}}: unrecognized language tag: zh-han (help) ròubāo |
Hokkien: Bah-pau | filled with pork |
| Big Pau | [大包] Error: {{Lang}}: unrecognized language tag: zh-han (help) dàbāo |
large buns filled with pork, eggs and other ingredients |
Culture
In many Chinese cultures, these buns are a popular food, and widely available. While they can be eaten at any meal, baozi are often eaten for breakfast. They are also popular as a portable snack or meal.
Due to the long history of Chinese immigrants in Malaysia, 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. Due to the Muslim beliefs of most Malays, 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).
See also
- Bánh bao, the Vietnamese equivalent
- Buuz, the Mongolian equivalent
- Dampfnudel, the German equivalent
- Empanada
- Jiaozi
- Khinkali
- Kreplach
- List of buns
- List of steamed foods
- Manapua, the Hawaiian equivalent
- Mandu, the Korean equivalent
- manty/mantı (Turkic) Turkish, Persian, and Pukhtoon cuisines
- Mantou Chinese steamed bread without filling
- Momo, the Nepalese and Tibetan equivalent
- Nikuman (and Chūkaman), the Japanese variants
- Pirozhki
- Ravioli
- Wonton
Notes
Chinese breads | |
|---|---|
