One of China’s favorite breakfast foods and an everyday snack is baozi – or simply “bao” – a steamed bun. Steamed buns are generally made from flour, water, and fermented dough with fillings and are then steamed. There are many varieties of buns, but commonly used fillings are various meats or vegetables, sesame, bean paste and so on.
The most popular types are Tianjin Goubuli steamed buns and char siu bao, filled with Cantonese-style barbecued pork; the smaller, mincemeat-filled Shanghai-style baozi called xiao long bao or Shengjian mantou; and the succulent tangbao or guantang bao, large soup-filled bao buns made with pork or crab stock.
In China, they are still found on virtually every corner, freshly prepared on the spot using bamboo steaming baskets, and sold by numerous street vendors.