Filled bun in various Chinese and Chinese-influenced cuisines
For other types of food named similarly, see Bao § Cuisine.
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Baozi
Meat-filled baozi for sale in a market
Alternative names
Bao, humbow, pau, Pao-tsih
Type
Filled steamed bread
Place of origin
China
Region or state
Greater China, East Asia, Chinatown all over the world
Variations
Dabao, xiaobao
Cookbook: Baozi
Media: Baozi
Baozi
"Baozi" in Chinese characters
Chinese
包子
Transcriptions
Standard Mandarin
Hanyu Pinyin
bāozi
Bopomofo
ㄅㄠ ㄗ˙
Wade–Giles
pao1-tzu
Tongyong Pinyin
bao-zih
IPA
[páʊ.tsɹ̩]ⓘ
Southern Min
Hokkien POJ
包仔pau-á
Tâi-lô
包仔pau-á
Alternative Chinese name
Chinese
包
Transcriptions
Yue: Cantonese
Jyutping
baau1
IPA
[paːu˥]
Southern Min
Hokkien POJ
pau
Tâi-lô
pau
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.
Two types are found in most parts of China: Dàbāo (大包, "big bun"), measuring about ten centimetres (four inches) across, served individually, and usually purchased for take-away. The other type, Xiǎobāo (小包, "small bun"), measures approximately five centimetres (two inches) 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 for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings.
Baozi are popular throughout China and have made their way into the cuisines of many other countries through the Chinese diaspora.
^Phillips, C. (2016). All Under Heaven: Recipes from the 35 Cuisines of China. Ten Speed Press. p. 405. ISBN 978-1-60774-982-0. Retrieved November 5, 2016.
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