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2. How to Make Bao Buns (Baozi) from Scratch

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   When most people say "bao buns," they mean baozi, the Chinese steamed pork buns you can learn to make with this step-by-step family recipe. The post How to Make Bao Buns (Baozi) from Scratch ...

3. 75 Foolproof Crock-Pot Soup Recipes for Chilly Fall Nights

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   Best Crock-Pot Soup Recipes From low-carb slow cooker soups and chicken soups , to bean-based soups, sausage and seafood chowders and crock pot veggie soups, there are so many hearty dishes to ...

4. You Need These 113 Classic (& Creative!) Thanksgiving Side ...

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   Wave goodbye to that can of cream of mushroom soup and meet your new favorite green bean casserole! It's got bacon, chives, and SO much cheese. It's got bacon, chives, and SO much cheese.

5. Shengjian mantou - Wikipedia

   en.wikipedia.org/wiki/Shengjian_mantou

   Shengjian mantou (Wu Chinese: 1 san-ci 1-moe 6-deu 6), shengjian bao, or shengjian for short, is a type of small, pan-fried baozi (steamed buns) which is a specialty of Suzhou and Shanghai. [ 1 ] [ 2 ] It is typically filled with pork [ 2 ] and gelatin that melts into soup/liquid when cooked.

6. Baozi - Wikipedia

   en.wikipedia.org/wiki/Baozi

   large buns filled with pork, eggs and other ingredients Crisp Stuffed Bun: 破酥包 poshubao: A lard-layered bun with pork, lard, bamboo shoot, and soy sauce; or with the filling of Yunnan ham and white sugar or brown sugar. Crisp Stuffed Bun was created by a chef from Yuxi almost a hundred years ago. [citation needed] Tandoori Baozi ...

7. Koah-pau - Wikipedia

   en.wikipedia.org/wiki/Koah-pau

   Koah-pau or gua bao [1] or cuapao [2] [3] also known as a pork belly bun, [4] bao, [5] [6] or bao bun, [7] [8] is a type of lotus leaf bun originating from Fujianese cuisine in China. [9] It is also a popular snack in Taiwan , Singapore , Malaysia , Philippines , and Nagasaki Chinatown in Japan .

8. Tangbao - Wikipedia

   en.wikipedia.org/wiki/Tangbao

   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.

9. Chinese restaurant 101: From chow mein to bao buns, here's ...

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   Dan tat (Chinese egg tarts): A classic Cantonese dessert that combines a wonderfully flakey crust filled with sublime creamy egg custard, Chin recommends dan tat, as it's the perfect ending to a ...