Tangbao
Tangbao or soup buns are a large, soup-filled type of 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.
 | |
| Type | Baozi |
|---|---|
| Place of origin | China |
| Region or state | Various |
| Tangbao | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 汤包 | ||||||||||
| Traditional Chinese | 湯包 | ||||||||||
| Literal meaning | "soup buns" | ||||||||||
| |||||||||||
A crab-roe tang bao of the Jiangsu style
Types
Some examples of tangbao include:
- Tangbao from Kaifeng, in Henan province: The traditional tang bao in Kaifeng is a large bun, similar to other baozi, which is bitten open to release the soup filling, which is then drunk with a spoon. However, the traditional form has all but disappeared, with most eateries choosing to serve a Jiangsu-style tangbao where the soup is drunk with a straw.
- Tangbao from Yangzhou, Jingjiang and elsewhere in Jiangsu province: This variety is found throughout the Jiangnan region. Often served in its own individual steaming basket, the large steamed bun contains a soup filling made with pork gelatin and sometimes, crab roe. The soup is drunk with a straw, the rest of the bun eaten afterwards. It is often served with ginger slices and vinegar.
- Xiaolongbao from Shanghai and elsewhere in Jiangsu province: a small sized variety of tangbao usually made with unleavened dough, each bun is picked up and bitten open to access the pork and soup filling.
- Xiaolong tangbao from Wuhan: similar to a xiaolongbao in shape, but made with leavened dough.
gollark: ++fortune
gollark: Ohhh.
gollark: ++help
gollark: ++fortune
gollark: ++exec```hs(^∆) x y = 2 + x `div` y + (x * y * (-y))main = print $ 1 ^∆ 3```
See also
References
- Jiang, S. (2004). Let's Go China 5th Edition. LET'S GO CHINA. St. Martin's Press. p. 383. ISBN 978-0-312-32005-8.
- Walhout, Hannah (October 13, 2016). "Everything You Didn't Know You Needed to Know About Georgian Soup Dumplings". Food & Wine. Retrieved November 5, 2016.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.