Da bao

Da bao (Chinese: 大包) or dai bao is an extra-large version of the Chinese steamed bun. When translated, the name literally means 'big bun'.¹ It originated in Guangzhou and is commonly sold in Canton, Hong Kong, Malaysia and Singapore. Compared to the smaller xiaolongbao, the da bao uses fully fermented dough, giving it a less dense texture.¹

The common fillings found in da bao usually consist of either pork or chicken minced meat and a hard-boiled egg. Other common fillings include mushrooms or Chinese sausage.²³ Sweet and vegetarian versions also exist.¹

References

Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (1999). Asian Foods: Science and Technology. Lancaster, PA: CRC Press. p. 77. ISBN 978-1-56676-736-1.
Leff, Jim (2005). The Chowhound's Guide to the New York Tristate Area. New York: Penguin. ISBN 978-1-101-22145-7.
Brackett, Sylvan; Sue, Moore; Wendy, Downing (2005). The Slow Food Guide to San Francisco and the Bay Area: Restaurants, Markets, and Bars. White River Junction, VT: Chelsea Green Publishing. pp. 59. ISBN 978-1-931498-75-3. Dai Bao buns.

[:0-1] Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (1999). Asian Foods: Science and Technology. Lancaster, PA: CRC Press. p. 77. ISBN 978-1-56676-736-1.

[2] Leff, Jim (2005). The Chowhound's Guide to the New York Tristate Area. New York: Penguin. ISBN 978-1-101-22145-7.

[3] Brackett, Sylvan; Sue, Moore; Wendy, Downing (2005). The Slow Food Guide to San Francisco and the Bay Area: Restaurants, Markets, and Bars. White River Junction, VT: Chelsea Green Publishing. pp. 59. ISBN 978-1-931498-75-3. Dai Bao buns.

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See also

References