It’s Chinese New Year: bow to the bao

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During Chinese New Year it seems only right to pay homage to the bao. These steamed buns originated in China, perhaps as early as the third century.  Char siu bao – steamed buns stuffed with dark, sweet roast pork – are ubiquitious in China but bao can be found all over Asia.  In Japan, bao known as nikuman are the equivalent of the country’s late-night kebab and you can find bao all over Asia from Tokyo to Taipei.

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Click on over to The Guardian to read the rest of my homage to the bao.  

One comment

  1. Hi Cara, these pork buns are my favourite- light and fluffy with the shredded sweet pork in the middle. I looked up a recipe once for these buns and it required ‘wheat starch’, which I had to order online (it looked just like plain wheat flour). Didn’t get around to making them, but will get to it soon! Thanks for sharing!

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