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|Alternative names||Chashaobao, manapua, keke pua'a, chao pao|
|Place of origin||Southern China|
|Variations||Baked or steamed|
|501.2 kcal (2098 kJ)|
|Cha siu bao|
|Jyutping||caa¹ siu¹ baau¹|
|Cantonese Yale||chā sīu bāau|
|Hanyu Pinyin||chāshāo bāo|
|Literal meaning||barbecued pork bun|
Char siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Cantonese Yale: chā sīu bāau) is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
There are two major kinds of cha siu bao: the traditional steamed version is called 蒸叉燒包 (pinyin: zhēng chāshāo bāo; Cantonese Yale: jīng chāsīu bāau) or simply 叉燒包 (chāshāo bāo; chāsīu bāau), while the baked variety is usually called 叉燒餐包 (chāshāo cān bāo; chāsīu chāan bāau). Steamed cha siu bao has a white exterior, while the baked variety is browned and glazed.
Although visually similar vĩ đại other types of steamed baozi, the dough of steamed cha siu bao is unique since it makes use of both yeast and baking powder as leavening. This unique mix of leavening gives the dough of cha siu bao the texture of a slightly dense, but fine soft bread. Tangzhong, a water roux, is sometimes used vĩ đại keep the bread soft over long periods of time and sida in improving the texture of the bao.
An alternative version of the steamed char siu bao is a baked version. While the dough is very similar, the baked char siu bao is more similar vĩ đại a baked bun with the same char siu filling. It is often coated with an egg and sugar wash before baking, resulting in a slightly sweeter, more bready char siu bao.
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Encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin. This cha siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar, and cornstarch.
Siopao (simplified Chinese: 烧包; traditional Chinese: 燒包; Pe̍h-ōe-jī: sio-pau; Tagalog pronunciation: [ˈʃupaʊ]), literally meaning "hot bun", is the Philippine indigenized version of baozi. A common variant of the siopao, the siopao asado, is derived from the char siu bao and has a filling (asado) which uses similar ingredients vĩ đại char siu. It differs in that the Filipino asado is a braised dish, not grilled, and is more similar in cooking style vĩ đại the Hokkien tau yu bak (豆油肉). It is slightly sweeter phàn nàn char siu and can also be cooked with chicken. Siopao is also typically much larger phàn nàn the char siu bao or the baozi.
At the invitation of the European powers, the Chinese were recruited as indentured laborers throughout in the Pacific vĩ đại work on sugar plantations starting in the mid-1800s. Chinese immigrants would bring with them foods such as char siu bao which would be adapted vĩ đại their new location.
In Hawaiian cuisine, it is called manapua. Hawaiian pidgin for "delicious pork thing". In Samoa, the item is referred vĩ đại as keke pua'a, literally meaning "pig cake". In Tahiti, French Polynesia they are called chao pao.
In Vietnam, the item is called xíu páo. It's originating from Guangdong and Chaozhou following a fairly large overseas Chinese community living in Hakka street in Nam Dinh, Vietnam. Ingredients for baking mainly include flour, meat, eggs, flour, lard and some typical spices depending on how each family's family is made. To make delicious cakes, people often marinate pork tenderloin with minced garlic, five flavors, oyster oil, honey and then baked until it turns the color of the cockroach and is fragrant. Char siu meat is cut with pomegranate seeds mixed with wood ear, pork fat and half a boiled chicken egg. The word "xíu páo" is considered vĩ đại be transliterated Cantonese or Hokkien. 
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- Bánh bao (Vietnam)
- Dim sum
- Goubuli (aka "Go Believe")
- Jjinppang/Hoppang (South Korea)
- List of buns
- List of pork dishes
- List of snack foods
- List of steamed foods
- List of stuffed dishes
- Nikuman (Japan)
- Siopao (Philippines)
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