Pumpkin baozi

A baozi (Chinese: 包子; pinyin: bāozi), or simply known as bao or bau, is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Steaming is a method of Cooking using Steam. Steaming is considered a relatively healthier cooking technique and capable to cook almost all kinds of food A bun is a small usually sweet Bread. Commonly they are hand-sized or smaller domed in shape with a flat bottom Bread is a Staple food prepared by Baking a Dough of Flour and Water. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in In its bun-like aspect it is very similar to the traditional Chinese mantou. Mantou sometimes known as Chinese steamed bun, is a kind of steamed Bun originating from China. It can be filled with meat and/or vegetarian fillings. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea It can be eaten at any meal in Chinese culture, and is often eaten for breakfast. For the coarsely ground flour see Flour. A meal is an instance of Eating, specifically one that takes place at a specific time and includes Breakfast is the first meal of the day The word derives from the idea of break ing the '''fast''' of sleep

According to legend, they were invented by the scholar and military strategist Zhuge Liang (2nd century AD). Zhuge Liang (181–234 was Chancellor of Shu Han during the Three Kingdoms period of China ^[1]

Well known types of baozi include:

• Cha siu baau or Charsiu bau (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāobāo) or manapua, filled with barbecue-flavoured char siu pork. Cha siu baau are Cantonese barbecue pork buns ( baozi) The buns are filled with barbecue-flavoured char siu pork. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Manapua is Hawaiian slang for the Chinese food cha siu bau (pork-filled bun Char siu (also spelled chashao, cha siu and char siew) otherwise known as barbecued pork in China or Chinese barbecued/roast pork
• Goubuli baozi (Chinese: 狗不理包子; pinyin: gǒubulǐ bāozi): a meat-filled baozi variety from Tianjin; its name literally means, "Baozi that dogs ignore"
• Xiaolongbao (simplified Chinese: 小笼包; traditional Chinese: 小籠包; pinyin: xiǎolóngbāo): a small, meat-filled baozi from Shanghai containing a juicy broth. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use ( Postal map spelling: Tientsin) is the second largest city in northern coastal China. Xiǎolóngbāo also known as soup dumpling is a type of Baozi (filled Bun or Bread -like item from Eastern China, including Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Shanghai ( 上[[wikt 海|海]] is the largest city in China in terms of population and one of the largest urban areas in the world with over 20 million Because it is succulent and prepared with leavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling)
• Shengjian mantou (traditional Chinese: 生煎饅頭; simplified Chinese: 生煎馒头; pinyin: shēngjiān mántóu): a small, meat-filled, fried baozi from Shanghai. Jiaozi ( Chinese Transliteration) gyōza ( Japanese transliteration or mandu Shengjian mantou are a type of small pan-fried Baozi which is a specialty of Shanghai. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use
• Tangbao (traditional Chinese: 湯包; simplified Chinese: 汤包; pinyin: tāngbao): a large, soup-filled baozi from Yangzhou, containing mainly soup. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Administration The Prefecture-level city of Yangzhou administers 7 county-level divisions. Two forms exist. One of which is similar in looks to normal baozi and the other kind in steamed into the bamboo steamer. The Former is more traditional and eaten by biting it open to empty its liquid on a spoon. The other is more modern and the liquid is first directly drunk with a straw, with the flour skin eaten afterwards. Sometimes confused as one with xiaolongbao because of a similar emphasis on soup.
• Doushabao (Chinese: 豆沙包; pinyin: dòushābāo; Hokkien or Taiwanese: tāu-se-pau) is a type of baozi filled with sweet red bean paste (the black or dark brown filling). Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use The Southern Min language or Min Nan ( POJ: Bân-lâm-gú or "Southern Fujian" language refers to a family of Chinese languages Dialects Red bean paste or Azuki bean paste is a sweet dark Red bean paste originating from China.
• LianRong bau (Chinese: 莲蓉包; pinyin: liánróngbāo): is a type of baozi filled with sweetened Lotus seed paste (the light brown filling). Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use Lotus seeds or Lotus nuts are the seeds of plants in the genus Nelumbo, particularly the species Nelumbo nucifera.
• Naihuangbao (Chinese: 奶黃包; pinyin: nǎihuángbāo): filled with sweet yellow custard filling. Pinyin, more formally Hanyu pinyin, is the most common Standard Mandarin Romanization system in use
• Zhima bao are steamed buns filled with a black sesame paste.

See also

• Momo, the Nepalese equivalent
• Nikuman (and Chūkaman), the Japanese variants
• Bánh bao, the Vietnamese equivalent
• Mandu (Korean) or manty/mantı (Turkic) are filled dumplings in Korean, Turkish, Persian, and Pakhtan cuisines. A momo ( is a type of Tibetan and Nepali Dumpling, similar to Mongolian Buuz or Chinese Jiaozi. Nepal (नेपाल) is a Landlocked country in South Asia. Nikuman (肉まん derived from 肉饅頭 niku (meat ''manjū'') is a Japanese food made from flour Dough, and filled with cooked ground Pork Japanese Cuisine has developed over the centuries as a result of many political and social changes Bánh bao is a ball-shaped dumpling with Pork or Chicken meat Onions eggs, Mushrooms and Vegetables inside Mandu are Dumplings in Korean cuisine. They are similar to what are called Pelmeni and Pierogi in some Slavic cultures Korean cuisine as a national Cuisine known today has evolved through centuries of social and political change Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Persian cuisine or the cuisine of Iran is diverse with each province featuring dishes culinary traditions and styles distinct to their regions Cuisine (from French cuisine, "cooking culinary art kitchen" ultimately from Latin coquere, "to cook" is a specific set
• Mantou Chinese steamed bread without filling. Mantou sometimes known as Chinese steamed bun, is a kind of steamed Bun originating from China.
• Pineapple bun or bo lo bao: a baked Western style bun with a sweet and crispy topping, although it does not actually contain pineapple. A pineapple bun is a kind of sweet Pastry popular in Hong Kong, Macau, some other areas in southern China, and in Chinese communities in North
• Siopao are steamed buns in Philippine cuisine. Siopao are Chinese steamed bread buns filled with meat (usually pork or chicken vegetables or sweet filling (like red bean paste sesame paste custard etc
• Chinese Cardboard-bun hoax
• Ravioli
• Pierogi
• Wonton
• Kreplach
• Khinkali
• Jiaozi (fried)

Notes

External links

• http://bread.allrecipes.com/az/ChineseStmdBnsMtFllng.asp -- recipe for Bao Tze