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Mantou ( traditional Chinese: 饅頭; simplified Chinese: 馒头 ), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. [1] Folk etymology connects the name mantou to a tale about Zhuge Liang.
Xiaolongbao (/ ˈ ʃ aʊ l ɒ ŋ ˌ b aʊ /) refers to a type of small Chinese steamed bun traditionally prepared in a xiaolong, a small bamboo steaming basket. Xiaolongbao are often referred to as a kind of "dumpling", but are distinct from Chinese jiaozi or wonton.
Baozi. Baozi ( Chinese: 包子 ⓘ ), or simply bao, is a type of yeast -leavened filled bun [1] in various Chinese cuisines. There are many variations in fillings ( meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China .
Mandarin rolls, steamed Mandarin rolls, flower buns, or huā juǎn ( Chinese: 花捲/卷) are a kind of steamed bun that originate from northern China but are popular throughout the country. [1] Like mantou, the mandarin roll is a dim sum dish and a staple of Chinese cuisine. Huā juǎn are named for their distinctive shape; the literal English ...
Koah-pau. Koah-pau or gua bao, [1] also known as a pork belly bun, [2] bao, [3] [4] or bao bun, [5] [6] is a type of lotus leaf bun originating from Fujianese cuisine in China. [7] It is also a popular snack in Taiwan, Singapore, Malaysia, Philippines, and Nagasaki Chinatown in Japan . It consists of a slice of stewed meat and condiments ...
Dowry cake – Large sponge cake, often filled with lotus seed paste. Fa gao – Yeast rice flour cupcake or sheetcake, fermented overnight to develop flavor before steaming. Ham and egg bun – Bun filled with a sheet of scrambled egg and a slice of ham. Huangqiao sesame cake – Small dough balls rolled in sesame seeds.
Shengjian mantou ( Wu Chinese: ssanji mhoedhou), shengjian bao, or shengjian for short, is a type of small, pan-fried baozi ( steamed buns) which is a specialty of Suzhou and Shanghai. [1] [2] It is typically filled with pork [2] and gelatin that melts into soup/liquid when cooked. Within Shanghai, shengjian mantou typically have thin, crispy ...
guàntāngbāo. A crab-roe tang bao of the Jiangsu style. Tangbao or soup buns are large, soup-filled steamed buns ( baozi) in Chinese cuisine. [1] [2] They are also sometimes known as guantang bao or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping ...