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An alternative version of the steamed char siu bao is a baked version. While the dough is very similar, the baked char siu bao is more similar to a baked bun with the same char siu filling. It is often coated with an egg and sugar wash before baking, resulting in a slightly sweeter, more bready char siu bao.
Char siu (Chinese: 叉燒; Cantonese Yale: chāsīu) is a Cantonese-style barbecued pork. [1] Originating in Guangdong, it is eaten with rice, used as an ingredient for noodle dishes or in stir fries, and as a filling for cha siu bao or pineapple buns.
These traditional char siu bao would eventually grow in size into the modern manapua known today. Bat Moi Kam Mau is credited with retailing the first large char siu bao in the 1940s at her manapua shop "Char Hung Sut". [6] Honolulu restaurant Royal Kitchen claimed to have been one of the first retailers of baked manapua in 1974. [7]
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Baozi (Chinese: 包子 ⓘ), or simply bao, is a type of yeast-leavened filled bun [1] in various Chinese cuisines. There are many variations in fillings ( meat or vegetarian ) and preparations, though the buns are most often steamed .
Kick things off with edamame, miso aubergine karaage, chicken katsu gyoza and char siu pork bao buns – before moving onto a platter of delicious and beautifully-presented sushi.
Baozi , Char siu bao , Siu pao (Marshall Islands), Salapao , Manapua , Keke Pua'a (Samoa & American Samoa) Media: Siopao Siopao ( Tagalog pronunciation: [ˈʃopaʊ] ), is a Philippine steamed bun with various fillings.
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related to: char siu bao