Da Bao
Da Bao at the Din Tai Fung restaurant in Taipei.

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 is commonly sold in 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 the Da Bao usually consist of either pork or chicken minced meat and a hard boiled egg. Other common fillings include mushroom or Chinese sausage.[2][3] Sweet and vegetarian versions also exist.[1]

See also

References

  1. 1 2 3 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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