Baozi

*Baozi*
Baozi
	"Baozi" in Chinese characters
Chinese	包子
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	bāozi
Bopomofo	ㄅㄠㄗ˙
Wade–Giles	pao1-tzu
Tongyong Pinyin	bao-zih
IPA	[páʊ.tsɹ̩]
Southern Min
Hokkien POJ	包仔pau-á
Tâi-lô	包仔pau-á
Alternative Chinese name
Chinese	包
Jyutping
Transcriptions
Yue: Cantonese
Jyutping	baau1
IPA	[paːu˥]
Southern Min
Hokkien POJ	pau
Tâi-lô	pau

Baozi
	Meat-filled baozi for sale in a market
Alternative names	Bao, humbow, pau, Pao-tsih
Type	Filled steamed bread
Place of origin	China
Region or state	Greater China, East Asia, Chinatown all over the world
Variations	Dabao, xiaobao
	Cookbook: Baozi; Media: Baozi;

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. They are a variation of mantou from Northern China.

Two types are found in most parts of China: Dàbāo (大包, "big bun"), measuring about ten centimetres (four inches) across, served individually, and usually purchased for take-away. The other type, Xiǎobāo (小包, "small bun"), measures approximately five centimetres (two inches) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings.

Baozi are popular throughout China and have made their way into the cuisines of many other countries through the Chinese diaspora.

^ Phillips, C. (2016). All Under Heaven: Recipes from the 35 Cuisines of China. Ten Speed Press. p. 405. ISBN 978-1-60774-982-0. Retrieved November 5, 2016.

[Phillips_2016_p._405-1] Phillips, C. (2016). All Under Heaven: Recipes from the 35 Cuisines of China. Ten Speed Press. p. 405. ISBN 978-1-60774-982-0. Retrieved November 5, 2016.

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