Baozi (Chinese: ??) are a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings.
Two types are found in most parts of China and Indonesia: Dàb?o (??, "big bun"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, Xi?ob?o (??, "small bun"), measure approximately 5 cm 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 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.
Video Baozi
History and etymology
According to legend, they were invented by the Chinese scholar and military strategist Zhuge Liang during the Three Kingdoms period (3rd century AD)..
??(Baozi) is a variation of ??(mantou) -- which was also invented by Zhuge Liang -- but with fillings. At first it was also called by the same name ??(mantou). By the time of Northern Song dynasty (960-1127 AD), the current name ??(baozi) was used for the buns with fillings, as recorded in books of the Song dynasty. Meanwhile, ??(mantou) remained the name of steamed buns without fillings.
Maps Baozi
Types
Culture
In many Chinese cultures, these buns are a popular food, and widely available. While they can be eaten at any meal, baozi are often eaten for breakfast. They are also popular as a portable snack or meal.
The dish has also become common place throughout various regions of South East Asia due to longstanding Chinese immigration.
- Due to the long history of Chinese overseas diaspora in Malaysia, the Malays have adopted these buns as their own. A particularly Malay form of the baozi (called pau in Malay) is filled with potato curry, chicken curry or beef curry that are similar to the fillings of Malay curry puffs. Some variants have a quail egg in the middle, in addition to the curry. Due to the Muslim beliefs of most Malays, these buns are halal and contain no pork. One can find Malay stalls selling the buns by the roadside, at pasar malams (night markets), highway rest stops, and pasar Ramadans (Ramadan food bazaars).
- Similarly, in Indonesia the dish has been adopted into Indonesian cuisine through the integration of Chinese culture. It has been adopted through the Hokkien name of bakpao. In addition to meat fillings, local variants include: chocolate, sweet potato, and marmalade filling.
- As a colonial influence from Indonesia, at supermarkets in the Netherlands one can easily find frozen bapao or bakpao wrapped in plastic, ready-made to be heated inside a microwave. The most prevalent filling is pork, although there is also a beef variant available. This food is culturally categorized as a quick snack or a fast-food item. Fresh forms of this steamed bun are not seen outside of the Chinese community within the country.
- In the Philippines, their version of Baozi is called siopao brought by Chinese immigrants (Sangleys) prior to Spanish colonialism. A Filipino siopao filing contains meatballs, Philippine adobo, flaked tuna and pork, and sometimes chocolate and cheese.
- A similar concept is also present in Thailand, called salapao.
Baozi is also very popular in Japan and is typically sold in convenience stores
Notes
Source of article : Wikipedia
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