baozi, it was Invented by Zhuge Liang, a military strategist, during the Three Kingdoms period in the third century. Seeing his soldiers suffering from the plague, he devised the head-shaped food first as a symbolic offering to the gods, then to the soldiers themselves to help alleviate their sickness.
At first this new creation was also referred to as mantou. But by the 10th century, it was deemed baozi.
Baozi can come baked, steamed, fried, with soup or without. While soupy baozi tend to be savory (with fillings of meat, seafood, or vegetables), baked and steamed can be savory or sweet. Sweet fillings run the gamut from red bean to custard to lotus seeds to coconut.
Steamed baozi with soup are often referred to xiaolongbao, which translates roughly as "little bamboo steamer buns." Hailing from the Jiangnan region of China, they involve a delicate eating process: you bite or poke a small hole into the skin to cool off the steaming hot juice while at the same time, preventing the juice from spilling out (or burning your mouth). Hence, it's advised to eat the delectable delicacy from a Chinese soup spoon laden with black vinegar and silvers of ginger.
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.
BAOZI are chinese stuffed breads. A baozi, also known as bao or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. In its bun-like aspect it is very similar to the traditional Chinese mantou, but baozi has filling. Also known as steamed buns or baozi (包子), bao is a complete meal conveniently packed away in a white, warm, soft bun.
Filled most traditionally with a pork mixture, the perfect bao should be round, smooth and soft. And it should be steamed in bamboo baskets, giving off a subtle woody scent, says Tom Tong, founder of Tom’s Bao Bao, a steamed-bun-focused restaurant with more than 200 locations in China
Precious Egwudike
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