Tangbao

Tangbao
Tangbao
Simplified Chinese	汤包
Traditional Chinese	湯包
Literal meaning	"soup bun"
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	tāngbāo
Yue: Cantonese
Jyutping	tong1-baau1
Guantangbao
Simplified Chinese	灌汤包
Traditional Chinese	灌湯包
Literal meaning	"soup-filled bun"
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	guàntāngbāo

Tang Bao
Type	Baozi
Place of origin	China
Region or state	Various
	Media: Tang Bao;

A crab-roe *tang bao* of the Jiangsu style

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]

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, and the rest of the bun is eaten afterwards. It is often served with ginger slices and vinegar.
Xiaolongbao from Shanghai and elsewhere in Jiangsu province: A small 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.