''Char siu bao'' () is a

Cantonese Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding are ...

barbecue Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...

-pork-filled ''

baozi Baozi (), Pao-tsih or bao, is a type of yeast-leavened filled bun 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 ''mant ...

'' (bun).Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason.

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''The Food of China: A Journey for Food Lovers''. Bay Books. . p. 24. The buns are filled with barbecue-flavored ''cha siu'' pork. They are served as a type of

dim sum Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...

during ''

yum cha ''Yum cha'' is the Cantonese tradition of brunch involving Chinese tea and '' dim sum.'' The practice is popular in Cantonese-speaking regions, including Guangdong province, Guangxi province, Hong Kong, and Macau. It is also carried out in other ...

'' and are sometimes sold in Chinese bakeries.'' Cha siu'' refers to the pork filling; the word ''bao'' means "bun".

Varieties

There are two major kinds of ''cha siu bao'': the traditional steamed version is called () or simply (), while the baked variety is usually called (). Steamed ''cha siu bao'' has a white exterior, while the baked variety is browned and glazed.

Cantonese cuisine

Although visually similar to other types of steamed ''

'', the dough of steamed ''cha siu bao'' is unique since it makes use of both

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...

and

baking powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase ...

as leavening. This unique mix of leavening gives the dough of ''cha siu bao'' the texture of a slightly dense, but fine soft bread. Encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin. This ''cha siu'' is diced, and then mixed into a syrupy mixture of

oyster sauce Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,The Times, 22 January 1981; ''Cook Accidentally on purpose'' sugar, salt and water thick ...

hoisin Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured in appearance and sweet and salty in taste. Although regional variants exist, hoisi ...

sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry,

soy sauce Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...

, sugar, and cornstarch.

Philippine cuisine

''Siopao'' (; ), literally meaning "hot bun", is the Philippine indigenized version of baozi. A common variant of the ''siopao'', the ''siopao asado'', is derived from the ''char siu bao'' and has a filling (''

asado ' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, po ...

'') which uses similar ingredients to '' char siu''. It differs in that the Filipino ''asado'' is a braised dish, not grilled, and is more similar in cooking style to the Hokkien '' tau yu bak'' (豆油肉). It is slightly sweeter than ''char siu'' and can also be cooked with chicken. ''Siopao'' is also typically much larger than the ''char siu bao'' or the ''baozi''.

Polynesian cuisine

In Hawaii, the item is called ''manapua''. Its name is a shortening of the Hawaiian ''mea ono puaa'', meaning "delicious pork thing". On the US mainland, the Chinese term is commonly used. The Chinese immigrants brought this ''

'' item with them when they were brought over as plantation workers. In Samoa and American Samoa, the item is referred to as ''keke pua'a'', literally meaning "pig cake". This food usually consists of a white bun with a dark pink-colored diced pork filling. The Hawaiian version of the cha siu bao tends to be larger than its Chinese cousin and can be either steamed or baked. In Hawaii starting in the plantation era, ''manapua'' sellers were and still are a common occurrence and have even become iconic symbols of Hawaii. The red pork filling's dark pink color comes from marinating the pork with a very small amount of saltpeter prior to slow roasting. The bun is occasionally baked, but more frequently is steamed when it is made. ''Manapua'' has come to mean any meat-filled or bean-paste-filled bun made with the same dough as described above, including locally created versions with hot dogs, curry chicken, ''kalua'' pig, and even '' ube'' (purple yam), which is a popular vegetarian version of the ''manapua''. In Hawaii, freshly prepared or prepackaged frozen ''manapua'' may be found in dedicated bakeries, restaurants, and chain convenience stores. In addition to existing in Hawaii, ''bao'' buns are also commonly found in Tahiti,

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. In Tahiti they are called ''chao pao'', and were brought to the islands during the Chinese migration wave dating back to the mid 1800s. Despite its long Tahitian history, the ''chao pao'' retains all its authentic characteristics. The ''chao pao'' is a local favorite and is commonly sold all over the island in Chinese mom-and-pop stores as a breakfast item.

Vietnamese cuisine

In Vietnam, the item is called ''xíu páo''. It's originating from Guangdong and Chaozhou following a fairly large overseas Chinese community living in Hakka street in

Nam Dinh Nam, Nam, or The Nam are shortened terms for: * Vietnam, which is also spelled ''Viet Nam'' * The Vietnam War Nam, The Nam or NAM may also refer to: Arts and media * Nam, a fictional character in anime series ''Dragon Ball'' * ''NAM'' (video ...

, Vietnam. Ingredients for baking mainly include flour, meat, eggs, flour, lard and some typical spices depending on how each family's family is made. To make delicious cakes, people often marinate pork tenderloin with minced garlic, five flavors, oyster oil, honey and then baked until it turns the color of the cockroach and is fragrant. Char siu meat is cut with pomegranate seeds mixed with wood ear, pork fat and half a boiled chicken egg. The word "xíu páo" is considered to be transliterated Cantonese or Hokkien.

References