Tangbao

''Tangbao'' or soup buns are large, soup-filled steamed buns (''baozi'') in Chinese cuisine. 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.

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, and the rest of the bun is eaten afterwards. It is often served with ginger slices and vinegar.
* '' Xiaolongbao'' from Shanghai and elsewhere in Jiangsu province: A small 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.

See also

* Wonton
* Wenlou Tang bao
* List of steamed foods

References

{{Street food

Dim sum
Jiangsu cuisine
Shanghai cuisine
Steamed foods
Street food in China