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Da Bao ( Chinese: 大包) or Dai Bao, is an extra large version of the Chinese steamed bun. When translated, the name literally means big bun. [1] It is commonly sold in Malaysia and Singapore. Compared to the smaller xiaolongbao, the Da Bao uses fully fermented dough, giving it a less dense texture. [1]
The common fillings found in the Da Bao usually consist of either pork or chicken minced meat and a hard boiled egg. Other common fillings include mushroom or Chinese sausage. [2] [3] Sweet and vegetarian versions also exist. [1]
See also
References
- ^ a b c Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (1999). Asian Foods: Science and Technology. Lancaster, PA: CRC Press. p. 77. ISBN 978-1-56676-736-1.
- ^ Leff, Jim (2005). The Chowhound's Guide to the New York Tristate Area. New York: Penguin. ISBN 978-1-101-22145-7.
-
^ Brackett, Sylvan; Sue, Moore; Wendy, Downing (2005).
The Slow Food Guide to San Francisco and the Bay Area: Restaurants, Markets, and Bars. White River Junction, VT: Chelsea Green Publishing. pp.
59.
ISBN
978-1-931498-75-3.
Dai Bao buns.
 | This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |
Da Bao ( Chinese: 大包) or Dai Bao, is an extra large version of the Chinese steamed bun. When translated, the name literally means big bun. [1] It is commonly sold in Malaysia and Singapore. Compared to the smaller xiaolongbao, the Da Bao uses fully fermented dough, giving it a less dense texture. [1]
The common fillings found in the Da Bao usually consist of either pork or chicken minced meat and a hard boiled egg. Other common fillings include mushroom or Chinese sausage. [2] [3] Sweet and vegetarian versions also exist. [1]
See also
References
- ^ a b c Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (1999). Asian Foods: Science and Technology. Lancaster, PA: CRC Press. p. 77. ISBN 978-1-56676-736-1.
- ^ Leff, Jim (2005). The Chowhound's Guide to the New York Tristate Area. New York: Penguin. ISBN 978-1-101-22145-7.
-
^ Brackett, Sylvan; Sue, Moore; Wendy, Downing (2005).
The Slow Food Guide to San Francisco and the Bay Area: Restaurants, Markets, and Bars. White River Junction, VT: Chelsea Green Publishing. pp.
59.
ISBN
978-1-931498-75-3.
Dai Bao buns.
|
| This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it. |