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Do we really need accents on "cha siu baau"? If we transliterate something into Cantonese, I don't think it needs accents, personally... typhoon chaser 06:53, 8 February 2007 (UTC)
In English, I've definitely heard it more often referred to by the name "roast pork bun" than by "cha siu baau". What do people think about moving it? — Umofomia 06:47, 11 April 2007 (UTC)
In a number of western supermarkets here in British Columbia I've found 'cha siu baau' sold as "Dim Sum Buns" in the frozen Chinese food sections. Additionally, I frequently find Chinese restaurants translating 'cha siu baau' as a generic "Dim Sum Bun" on their dim sum menu. I can't find a good place to add this in and don't have any sources besides packaging on these rather delicious frozen ones I've been enjoying the past few weeks. ExocetCom 06:57, 22 September 2007 (UTC)
An interesting section would be the history of the pork bao or bun in the west. I did not taste a pork bun until the early 1980s in the Bay Area, and that was from a street vendor. The vendor called it a "pork bao". — Preceding unsigned comment added by 98.119.151.233 ( talk) 06:57, 11 August 2013 (UTC)
In the Cantonese cuisine section, "The best and most authentic dim sum restaurants serve char siu bau that has a generous amount of succulent filling." has an unprofessional tone, and feels like someone voicing their personal opinion. If there is evidence of having a generous amount of filling being more tradional, this could be reworded, otherwise maybe it should go. —Preceding unsigned comment added by 68.160.24.32 ( talk) 16:29, 10 August 2009 (UTC)
-- 222.67.218.164 ( talk) 03:36, 3 February 2010 (UTC)
-- 222.67.218.164 ( talk) 03:38, 3 February 2010 (UTC)
-- 222.67.218.164 ( talk) 03:40, 3 February 2010 (UTC)
-- 222.67.218.164 ( talk) 04:34, 3 February 2010 (UTC)
-- 222.67.218.164 ( talk) 04:36, 3 February 2010 (UTC)
Cha siu baau is an WP:OR mash of the Mandarin and Cantonese forms, skipping the English and the Hawaiian versions that are presumably more common in English use. We should pin down the WP:ENGLISH WP:COMMONNAME and move the page there. [And there's apparently some mix-up with the cha siu bao page preventing a move there in the meantime. Probably some editor cut-and-pasted their way into mucking up the page histories. If any admins happen past, kindly tidy it up.] — LlywelynII 15:35, 8 September 2011 (UTC)
The Hawaiian-style manapua has evolved to become its own form of cuisine, separate and distinct from this topic. It deserves its own article and should not redirect here. Viriditas ( talk) 03:06, 26 November 2013 (UTC)
Therefore it is Chāshāobāo and not Chā shāo bāo.
It is Shànghăi (or Shanghai), not Shang Hai.
Thus, I am changing Chā shāo bāo to Chāshāobāo
Does anybody know why many of these buns have a filling colored red? This must have had some traditional or historic reason, but I've seen buns with filling so saturated in red food coloring that it stained everything it touched, including diners' mouths and tongues. The color does not seem to correlate with taste, and I have had fillings colored light or dark brown which tasted no different from (or even better than) the glow-in-the-dark red ones. The description of the Polynesian variation gives one version of the reason, but are there any other explanations? Reify-tech ( talk) 03:34, 22 February 2017 (UTC)
These appear to be the same dish with cha sio bao being the more WP:COMMONNAME in English. There aren't a lot of sources for Filipino cuisine to use for the siopao article. Spudlace ( talk) 03:57, 17 July 2020 (UTC)
This is the
talk page for discussing improvements to the
Cha siu bao article. This is not a forum for general discussion of the article's subject. |
Article policies
|
Find sources: Google ( books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL |
![]() | This article is rated Start-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||||||||||||||||
|
Do we really need accents on "cha siu baau"? If we transliterate something into Cantonese, I don't think it needs accents, personally... typhoon chaser 06:53, 8 February 2007 (UTC)
In English, I've definitely heard it more often referred to by the name "roast pork bun" than by "cha siu baau". What do people think about moving it? — Umofomia 06:47, 11 April 2007 (UTC)
In a number of western supermarkets here in British Columbia I've found 'cha siu baau' sold as "Dim Sum Buns" in the frozen Chinese food sections. Additionally, I frequently find Chinese restaurants translating 'cha siu baau' as a generic "Dim Sum Bun" on their dim sum menu. I can't find a good place to add this in and don't have any sources besides packaging on these rather delicious frozen ones I've been enjoying the past few weeks. ExocetCom 06:57, 22 September 2007 (UTC)
An interesting section would be the history of the pork bao or bun in the west. I did not taste a pork bun until the early 1980s in the Bay Area, and that was from a street vendor. The vendor called it a "pork bao". — Preceding unsigned comment added by 98.119.151.233 ( talk) 06:57, 11 August 2013 (UTC)
In the Cantonese cuisine section, "The best and most authentic dim sum restaurants serve char siu bau that has a generous amount of succulent filling." has an unprofessional tone, and feels like someone voicing their personal opinion. If there is evidence of having a generous amount of filling being more tradional, this could be reworded, otherwise maybe it should go. —Preceding unsigned comment added by 68.160.24.32 ( talk) 16:29, 10 August 2009 (UTC)
-- 222.67.218.164 ( talk) 03:36, 3 February 2010 (UTC)
-- 222.67.218.164 ( talk) 03:38, 3 February 2010 (UTC)
-- 222.67.218.164 ( talk) 03:40, 3 February 2010 (UTC)
-- 222.67.218.164 ( talk) 04:34, 3 February 2010 (UTC)
-- 222.67.218.164 ( talk) 04:36, 3 February 2010 (UTC)
Cha siu baau is an WP:OR mash of the Mandarin and Cantonese forms, skipping the English and the Hawaiian versions that are presumably more common in English use. We should pin down the WP:ENGLISH WP:COMMONNAME and move the page there. [And there's apparently some mix-up with the cha siu bao page preventing a move there in the meantime. Probably some editor cut-and-pasted their way into mucking up the page histories. If any admins happen past, kindly tidy it up.] — LlywelynII 15:35, 8 September 2011 (UTC)
The Hawaiian-style manapua has evolved to become its own form of cuisine, separate and distinct from this topic. It deserves its own article and should not redirect here. Viriditas ( talk) 03:06, 26 November 2013 (UTC)
Therefore it is Chāshāobāo and not Chā shāo bāo.
It is Shànghăi (or Shanghai), not Shang Hai.
Thus, I am changing Chā shāo bāo to Chāshāobāo
Does anybody know why many of these buns have a filling colored red? This must have had some traditional or historic reason, but I've seen buns with filling so saturated in red food coloring that it stained everything it touched, including diners' mouths and tongues. The color does not seem to correlate with taste, and I have had fillings colored light or dark brown which tasted no different from (or even better than) the glow-in-the-dark red ones. The description of the Polynesian variation gives one version of the reason, but are there any other explanations? Reify-tech ( talk) 03:34, 22 February 2017 (UTC)
These appear to be the same dish with cha sio bao being the more WP:COMMONNAME in English. There aren't a lot of sources for Filipino cuisine to use for the siopao article. Spudlace ( talk) 03:57, 17 July 2020 (UTC)