Baozi Totally Explained

Everything about Baozi totally explained

A baozi, or simply known as bao or bau, is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there's much variation as to the fillings and the preparations. In its bun-like aspect it's very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings. It can be eaten at any meal in Chinese culture, and is often eaten for breakfast.
According to legend, they were invented by the scholar and military strategist Zhuge Liang (2nd century AD).
Well known types of baozi include:

Cha siu baau or Charsiu bau or manapua, filled with barbecue-flavoured char siu pork.
Goubuli baozi : a meat-filled baozi variety from Tianjin; its name literally means, "Baozi that dogs ignore"
Xiaolongbao : a small, meat-filled baozi from Shanghai containing a juicy broth. Because it's succulent and prepared with leavened dough, it's sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling)
Shengjian mantou : a small, meat-filled, fried baozi from Shanghai.
Tangbao : a large, soup-filled baozi from Yangzhou, containing mainly soup. Two forms exist. One of which is similar in looks to normal baozi and the other kind in steamed into the bamboo steamer. The Former is more traditional and eaten by biting it open to empty its liquid on a spoon. The other is more modern and the liquid is first directly drunk with a straw, with the flour skin eaten afterwards. Sometimes confused as one with xiaolongbao because of a similar emphasis on soup.
Doushabao (; Hokkien or Taiwanese: tāu-se-pau) is a type of baozi filled with sweet red bean paste (the black or dark brown filling).
LianRong bau : is a type of baozi filled with sweetened Lotus seed paste (the light brown filling).
Naihuangbao : filled with sweet yellow custard filling.
Zhima bao are steamed buns filled with a black sesame paste.

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