Tangbao
Soup-filled baozi from China
Tangbao or soup buns are large, soup-filled steamed buns (baozi) in Chinese cuisine. They are also sometimes known as guantang bao or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup. Tangbao first appeared in the capital city of the Song dynasty, Bianjing, now Kaifeng, Henan. It spread to the Yangtze River delta following the Jingkang Incident.
Types
Some examples of tangbao include:
Tangbao from Kaifeng, in Henan province: The traditional tang bao in Kaifeng is a large bun, similar to other baozi, which is bitten open to release the soup filling, which is then drunk with a spoon. However, the traditional form has all but disappeared, with most eateries choosing to serve a Jiangsu-style tangbao where the soup is drunk with a straw.
Tangbao from Xi'an, Shaanxi: In the city's Hui quarter, halal tangbao are part of the local Muslim food tradition. Jia San's version uses Qinchuan beef or lamb, with broth made from beef and lamb bones.
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