Are they family? Xiaolongbao, Bao Bun and Baozi?

Updated: Oct 23, 2020

You might hear of bao, but there are various types of bao in Chinese meal. They are all presented an attitude in Chinese breakfast culture. Let’s see what the differences between xiaolongbao, baozi and bao bun!

Xiaolongbao

Xiaolongbao is a type of Chinese steamed bun. It’s from Jiangsu province, especially associated with Wuxiw and Shanghai,

It serves from a small bamboo steaming basket, which give them their name. Xiaolongbao is often referred to as a kind of dumpling. Inside of xiaolongbao filled with hot soup, which customers are recommended to eat them carefully.


It traditionally filled with pork. One popular and common variant is pork with minced crab meat and roe.

The different part: Bao bun’s texture is more soft and fluffy. Unlike xiaolongbao and baozi, they have steamed in bamboo baskets altogether, you can add in base upon your own preference and creations after the flatbread is steamed. ly.

The different part: xiaolongbao is a kind of dim sum or snack. It has a differently textured skin, which are relatively thinner than the other two. Its size is the smallest, designed fit-in one piece per bite.

Tips: a very local way of eating is dip it in Zhenjiang vinegar with ginger slivers. Then you bite the side, the soup will pour out of your spoon. Drink a bit the soup and place the whole into your mouth. You will enjoy the perfect match of the pork ratio and dough in your mouth. Emhum…yum yum!


Baozi

Baozi or name as bao, is a type of yeast-leavened filled bun. It’s from north China, where people also call it Dabao, means big bun. The big bun can be measuring about 10cm across, usually served individually. It is a classic Chinese street snack, one of the most common or friendly foods you will find in China.


There are many variations in fillings. Roubao filled with minced pork or minced beef or diced chicken; Cha siu bao is filled with barbecue-flavoured char siu pork; Doushabao is filled with sweet red bean paste; Naihuangbao is filled with sweet yellow custard filling.


Can you recognize which are they in the picture?


The similar part: Baozi can also served hot in bamboo baskets in which they were steamed, but usually selling individually in the street.

The different part: unlike xiaolongbao, its size is as big as a toddler’s hand. You probably cannot finish it in one bite. It stuffed with meat or vegetable or both, so it is not as juicy as xiaolongbao is.

Tips: where to find baozi in China? When you walking down the street, you spot steam billowing above stacks of circular containers and a queue of hungry Chinese people, that’s where you know you could find Baozi.

Bao Bun

Also named as Gua bao or pork belly buns, originated as Fujianese street food (in Southern China).

Unlike other types of Bao, Gua Bao is made by flooding over the flat steamed dough and is thus open. It consists of a slice of stewed meat and other condiments sandwiched between flat steamed bread.

The traditional filling for gua bao is a sticky glazed pork belly, dressing with pickled cabbage, spring onions and ground peanuts. It is designed to fit easily in your hands and clear viewing of what stuffed within.

The similar part: Bao bun has juicy taste and enriched flavour.

The different part: Bao bun’s texture is more soft and fluffy. Unlike xiaolongbao and baozi, they are steamed in bamboo baskets altogether, you can add in base upon your own preference and creations after the flat bread is steamed.

Tips: click here to get your Bao bun Meal Kits


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