Tangbao

Tangbao or soup buns are large, soup-filled steamed buns (baozi) in Chinese cuisine.[1][2] 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.[3]

Tang Bao
TypeBaozi
Place of originChina
Region or stateVarious
Tangbao
Simplified Chinese汤包
Traditional Chinese湯包
Literal meaning"soup bun"
Guantangbao
Simplified Chinese灌汤包
Traditional Chinese灌湯包
Literal meaning"soup-filled bun"
A crab-roe tang bao of the Jiangsu style

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 Yangzhou, Jingjiang and elsewhere in Jiangsu province: This variety is found throughout the Jiangnan region. Often served in its own individual steaming basket, the large steamed bun contains a soup filling made with pork gelatin and sometimes, crab roe. The soup is drunk with a straw, the rest of the bun eaten afterwards. It is often served with ginger slices and vinegar.
  • Xiaolongbao from Shanghai and elsewhere in Jiangsu province: a small sized variety of tangbao usually made with unleavened dough, each bun is picked up and bitten open to access the pork and soup filling.
  • Xiaolong tangbao from Wuhan: similar to a xiaolongbao in shape, but made with leavened dough.

See also

References
  1. Jiang, S. (2004). Let's Go China 5th Edition. LET'S GO CHINA. St. Martin's Press. p. 383. ISBN 978-0-312-32005-8.
  2. Walhout, Hannah (October 13, 2016). "Everything You Didn't Know You Needed to Know About Georgian Soup Dumplings". Food & Wine. Retrieved November 5, 2016.
  3. "开封第一楼灌汤小笼包".
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