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| Type | Baozi |
|---|---|
| Place of origin | China |
| Region or state | Various |
| Tangbao | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 汤包 | ||||||||||
| Traditional Chinese | 湯包 | ||||||||||
| Literal meaning | "soup bun" | ||||||||||
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| Guantangbao | |||||||||||
| Simplified Chinese | 灌汤包 | ||||||||||
| Traditional Chinese | 灌湯包 | ||||||||||
| Literal meaning | "soup-filled bun" | ||||||||||
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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 a gelatinous filling in dough,which is then steamed to melt the filling into soup. Tangbao first appeared in the capital city of the Song dynasty,Bianjing,now Kaifeng,Henan. It spread to the Yangtze River delta following the Jingkang Incident. [3]
