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| | QIANLONG.COM--Beijing Portal--Best of the buns |
 | | The representative of southern-style baozi is meigancai (a dried pickled vegetable) stuffing. | | | A feature of the restaurant is the "Baozi Banquet," which comprises nine different types including pork, vegetable, spicy and sweet. | | | The baozi here is of southern Chinese style, the representative of which is meigancai (dried pickled vegetable) stuffing. |
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http://english.qianlong.com/7838/2004/06/26/207@2130187.htm
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| | Blogger: Email Post to a Friend |
| | Baozi are steamed buns with some sort of filling, usually ground pork but sometimes you get unlucky and it's sour roots. | | | The thing is that there's now a brand new baozi place that opened up across the street. | | | My baozi place is now doing the little baozi too, selling them by weight. |
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http://www.blogger.com/email-post.g?blogID=3465972&postID=112489679300162106
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| | Getting hot and steamy over a juicy secret - Epicure - www.theage.com.au |
| | While they've featured in Chinese cuisine for nearly 2000 years, the next culinary tip is that the Goubuli brand of baozi from Tianjin is very special indeed. | | | As a teenager, he started a food stall that became renowned for its incredibly fresh baozi. | | | Soon, Little Dog's baozi became so popular that there was no time to talk to his customers, as he had barely enough time to cook. |
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http://www.theage.com.au/news/Epicure/A-juicy-secret/2005/03/20/1111253882238.html?oneclick=true
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| | Baozi |
| | The baozi (Chinese: 包&: bāozi), or bau, is a steamed, filled dumpling traditional in Chinese cuisine, akin to a stuffed mantou. | | | Famous types of baozi include the charsiu bau (Simplified Chinese: & Chinese: 叉&: chāshāobāo) or manapua, filled with barbeque-flavoured pork, Shanghai's xiaolongbao (Chinese: 小&: xiǎolóngbāo), and Tianjin's unusually named Goubuli baozi. |
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http://www.firebird.cn/wiki/Baozi
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| | Better Living Through Software |
| | The standard filling for jiaozi and baozi is just ground pork with some chives, ginger, and maybe some egg. | | | Gou-Bu-Li's filling tastes like it was the grandmother from Tianjin who made it; not too dry, not all pulled away from the wrapper (or bun in the case of baozi), and perfect balance between meat and vegetable. | | | I've made filling a few times, but now I'm smart enough to let the most experienced person in the house make it, because it means a dramatic difference in tastiness. |
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http://www.netcrucible.com/blog/2002/08/18.html
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| | Wrapped in Dough: Baozi Breakfast |
| | I got two scallion and vegetable, and one spicy cabbage, both of which were delicious. | | | I much prefer the baozi's warm savory insides, perfectly contrasted to the squishy softness of the outside bun. | | | This included rice porridge, fried pumpkin fritters, fried turnip cakes, cold dishes of pre-cooked bitter melon and chiles, and cucumber and garlic, fried eggs, and of course, many varieties of baozi, the steamed stuffed dumplings. |
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http://www.wrappedindough.com/archives/2004/09/baozi_breakfast.php
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| | Dumplings Recipes Index - Chinese Dumplings Recipes |
| | The dumplings may be eaten plain with syrup, or the rice is flavoured with meat and vegetables or mashed beans before cooking. | | | For example, baozi with sweet fillings, such as red bean or taro. | | | These are smaller dumplings made with rice flour and filled with very sweet sesame or peanut paste. |
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http://www.chinesefooddiy.com/recipes_dumplings.htm
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| | VirtualTourist.com - Xi'an Tips - Pictures, Tips and Reviews |
| | In Xi'an you can also buy Baozi, which are similar but instead of being boiled or steamed in a thin pastry cover they are made more like stuffed bread rolls - and then steamed. | | | I love the chilli vegetable Baozi, my boyfriend was more keen on the pork and cabbage! | | | I'm not doing them much justice from my description, but they are delicious and in Xi'an you can get many different types, from pork and cabbage and chicken to highly spicy vegetable and even chocolate Baozi. |
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http://www.virtualtourist.com/travel/Asia/China/Shaanxi_Sheng/Xian-997440/Restaurants-Xian-BR-4.html
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| | Chowhound's San Francisco Bay Area Message Board (10): Shan Dong Restaurant in Oakland Chinatown (long) |
| | Other food that are often attributed to Shandong origin are ManTou (a doughy bread), BaoZi (a bread with pork/vegi filling), and various hand-pulled noodle dishes (such as ZaJiang Mien and TsaoMa Mien; known also in Korean-Chinese restaurants as Jjajangmeun and Jjamppong). | | | We started with green-onion pancake, some soy milk and added a vegetarian BaoZi and a Pork BaoZi, and finished with the pork-leek(chives) ShuiJiao. | | | XLTB has a "wet" skin, but XLB and BaoZi has a "dry" skin. |
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http://www.chowhound.com/california/boards/sanfrancisco10/messages/45907.html
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| | Dumpling mania |
| | Besides steamed pork dumplings, steamed mini-dumplings dipped into chicken broth, and steamed hairy crab roe and pork dumplings are two excellent variations. | | | Although the skin is thin, it should not break or stick to the bottom of the container. | | | Ten pieces of steamed hairy crab roe meat and pork dumplings costs 58 yuan (US$7). |
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http://www.chinadaily.cn/english/doc/2004-12/06/content_397543.htm
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| | Hai Yue Ju Photo Exhibit |
| | Alex's "Baozi Chef" was not only "Best Image of China" by a landslide (and "Best of Show" by a hair), it was also a great example of a photographer's key skill: cropping. | | | The restaurant's outdoor kitchen lay to the east of the tables and I had a perfect opportunity to use the warm evening sunlight to capture this baozi chef in action. | | | Best of Show -- "Baozi Chef," Alex R |
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http://www.paulwilt.com/Personal/China/20040522_photo_exhibit.htm
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| | Nation's Restaurant News: New portable, affordable Asian fast-food concept just may 'wow' American diners - Wow Bao ... |
| | You could buy baozi to go--you had to, in fact, since they were usually sold at street stalls from big steamers over pots of boiling water--and you could buy just one of them if you wanted to. | | | Not the xiao long bao, or soup dumplings, which also are steamed but harder to come by, and not the boiled jiaozi, which are sort of like Eastern European Jewish kreplach, except that more often than not they're stuffed with pork. | | | Wow Bao's dumplings will sell for $1.19 apiece, and six varieties will be available at first, including barbecued pork, kung pao chicken, green vegetable, Thai curry made from a house-made yellow curry paste and a couple of other flavors yet to be determined. |
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http://www.findarticles.com/p/articles/mi_m3190/is_33_37/ai_108268148
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| | Norris, Dining Services, Northwestern University |
| | Baozi, or Bao, are steamed, hot Asian buns filled with meat, vegetables, or red beans. | | | Liang invented the steamed buns, shaped like human heads and made of flour, pork, and beef, to offer as a sacrifice and then as food to cure his men of the plague. | | | There are two varied styles of Baozi, one popular in northern China, the other in southern China. |
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http://www.northwestern.edu/nucuisine/norris.htm
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| | Breakfast [Archive] - Chinese-forums.com |
| | Other things I've enjoyed for breakfast include those egg pancake thingies that are common in the Tianjin/Beijing area; baozi, meat or beanpaste (though meat is preferable), or even noodle soup or dumplings (jiaozi or wontons), though those are more of a "sit down" thing that you have to have a little more time for. | | | I usually skip breakfast now, but we used to go for a decent breakfast at the weekends - baozi, hei mizhou (black porridge), pickles and fried eggs. | | | 18th April 2004, 01:09 AM When I was studying at BLCU last year I had some baozi in the first break, and in the weekends xiaolongbao or jiaozi and tea at the tiny restaurant around the corner... |
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http://www.chinese-forums.com/archive/index.php/t-119.html
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| | Baozi - Wikipedia, the free encyclopedia |
| | The baozi (Chinese: 包子; pinyin: bāozi), bao tze (Wade-Giles romanization), or bau, is a type of steamed, filled bun or bread-like item in Chinese cuisine. | | | Goubuli a baozi variety from Tianjin; its name literally means, "Dogs don't pay attention to it." (i.e., "even a dog wouldn't eat it", which is pretty much the opposite of what the originator of this name meant to convey) | | | Lingyoong bau is a bean-paste bun filled with sweetened lotus beans (the light brown filling). |
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http://en.wikipedia.org/wiki/Baozi
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| | eat.tanspace.com » 2003 » February » 11 |
| | In Shandong and Northern China, BaoZi is meant to be a meal by itself, as well as ManTou. | | | The filling is similar to a XLTB filling, usually made with pork/vegi or beef/vegi, but without so much sauce. | | | The “huge” one that I mentioned in the original post is also a type of ManTou. |
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http://eat.tanspace.com/archives/2003/02/11
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| | Happiness in the Classroom |
| | Baozi is a cheap traditional breakfast food that is prepared in huge quantities by restaurants large and small. | | | It's a dumpling, stuffed with either meat or vegetable, that has been steamed on layered bamboo cooking trays stacked ten or more high over a solid fuel stove. | | | I'm dehydrated and welcome his offering of a chocolate bar and coffee. |
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http://home.san.rr.com/garyandyafei/book/xy_chap3.html
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| | Food in China |
| | In the Muslim areas, in the southwest or northwest, baozi are stuffed with pork; in Sichuan, they can be spicy and dipped in hot sauce; around the Shanghai area, you'll find vegetarian baozi filled with spinach and tofu. | | | These are great snacks that you'll find all over China in various different sizes and varieties. | | | For breakfast, lunch, or dinner, chaomian hits the spot. |
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http://www.jobmonkey.com/teaching/asia/html/food_in_china.html
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| | Eating out |
| | Clams, eggplant, baozi and incredibly yummy milky and sweet soup... | | | You can buy fresh baozi every morning in front of food stores and many restaurants, and it's only half yuan each. | | | You can eat almost anything with chop sticks... |
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http://www.janipenttinen.com/photos/album.php?collection=china1&album=eatingout
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| | eatzybitzy: April 2005 |
| | Didn't look great but it was quite filled with locals (a good bet usually of edible food). | | | It tasted quite good (fresh out of the steamer) and just like the locals at the shop, we doused (not dipped) the entire baozi in the light black vinegar sauce that accompanied it - yum! | | | We found out later that one can eat pretty well (and if not careful, reach a 'bloated' stage quite easily) in this city for about Rmb50 (S$10) per person. |
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http://eatzybitzy.blogspot.com/2005_04_01_eatzybitzy_archive.html
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| | George Leonard.com |
| | It was believed that cooking during the first few days of the lunar new year might bring bad luck to the family, so lots of * Baozi, steamed dumplings, * Mantou, steamed buns, and meat and vegetable dishes were prepared on or before the 30th, enough to last the family for a whole week. | | | Grandma was an exceptionally good cook; she not only mastered the technique of cooking all the well-known northern and southern dishes for everyday meals and for banquets, she also made various different kinds of * Dianxin, snacks, (Please refer to 'The Chinese Expressions in Amy Tan's Joy Luck Club', hereafter, JLC, P.10, Dyansyin). |
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http://www.georgeleonard.com/mu_lan_1999.htm
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| | eG Forums -> Beijing Eats |
| | I think toffee haw fruit on a stick should be in season at the mo. And roast sweet potatoes. | | | lots of good street food, breakfast pancakes, baozi, kebabs (grilled best but deep fried ones probably less germ-ridden). | | | Basically they are baozi (little steamed stuffed meat buns). |
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http://forums.egullet.org/index.php?showtopic=35973
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| | Bun - Wikipedia, the free encyclopedia |
| | It can be consumed as-is, made into a sandwich, or designed to be cut in half and filled with ingredients. | | | "Bun" can also refer to a kind of filled dumpling, such as Chinese baozi. |
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http://en.wikipedia.org/wiki/Bun
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| | Jiasan Guàntang Baozi Restaurant Review Xian Frommers.com |
| | The specialty dish is guàntang baozi, with a choice of beef, lamb or "three flavors" -- lamb, mushroom, and prawn. | | | The dumplings have piping-hot soup inside, so let them cool before testing your chopstick skills. | | | Still the most famous of the Jia Brothers' restaurants, you'll know you're there when you see the monstrous blue arch over the entrance and a wall festooned with photographs of Xi'an notables -- TV hosts, writers, and musicians. |
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http://www.frommers.com/destinations/xian/D53222.html
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| | baozi-steamed bread-chinese food #001snacks |
| | Baozi's are enjoyed mostly in the mornings, great for breakfast, or that mid morning snack. | | | They come in many different shapes and sizes, but mostly with the same type of fillings. | | | COST: Between 05-20 cents depends on size and sometimes fillings. |
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http://www.trax2.com/food/baozi_01_001snacks.html
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| | Grumpiness all around |
| | I joined the Chinese students for a breakfast in the student canteen where they eat three yuan breakfasts (24¢ for rice porridge, a baozi dumpling, pickles, and one of those long fried breakfast breads). | | | The challenge is that during summer break (ie, now) you have to order the breakfast the previous day … and natch, Grumpy Woman has to order the food. | | | Grumpy Woman, however, objected to the plan, because the schedule said the Students Were Going Downtown On Thursday Not Wednesday. |
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http://www.travelblog.org/Asia/China/blog-15050.html
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| | Wanbro » Blog Archive » Wot no baozi? |
| | And to think I was still slapping on the long johns a few weeks ago. | | | Summer is here, the birds are singing, the trees are in full bloom, and ice cream has replaced baozi as the mid-morning snack of choice - all round a far more attractive choice since: | | | Wanbro » Blog Archive » Wot no baozi? |
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http://www.wanbro.com/blog?p=429
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| | The New York Times > Travel > Beijing Guide > Restaurant Details |
| | Juicy baozi (steamed dumplings) are the specialty of this traditional eatery in a very busy district of Beijing directly north of Tiananmen and Jingshan Park. | | | No trip to China is complete without trying the goubuli baozi -- dog-doesn't-even-want-to-bother dumpling -- filled with meat and scallions and a unique sauce. | | | Enjoy 3 nights at the Inn at Sawmill Farm, with gourmet dining each night, more! |
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http://travel2.nytimes.com/top/features/travel/destinations/asia/china/beijing/restaurant_details.html?vid=1083747042627
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| | CGTalk - still: chinese food -- BaoZi |
| | - - still: chinese food -- BaoZi (http://forums.cgsociety.org/showthread.php?t=110541) | | | 12-18-2003 02:50 PM still: chinese food -- BaoZi |
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http://forums.cgsociety.org/printthread.php?t=110541
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| | VirtualTourist.com - Shanhaiguan Tips - Pictures, Tips and Reviews |
| | The Baozi (pork and vegetable on the day I went) are delicious steamed bread dumplings. | | | Some of the est I have eaten in northern china. | | | The Baozi are delicious and you will have to queue for up to half an hour as it is very very popular. |
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http://www.virtualtourist.com/travel/Asia/China/Hebei_Sheng/Shanhaiguan-1003217/Restaurants-Shanhaiguan-BR-1.html
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| | China Trip 2004 |
| | The sum total for the whole thing was only six yuan, one jiao (less than a dollar!) for twenty baozi and three yotiao [long strands of fried dough]! | | | We walked back to the school to get ready for our morning activities—cutting name chops and Chinese language lessons. | | | After we ate our delicious baozi, we paid for the meal. |
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http://home.comcast.net/~china2004/journal/d05.html
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| | Yantai |
| | A market where you can buy baozi, vegetables and all sorts of other goodies. | | | Click here to see more pictures of Yantai from my visit in 2002. |
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http://www.geocities.com/jeffreymahn/yantai.htm
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| | Tianjin - definition of Tianjin in Encyclopedia |
| | Tianjin's Goubuli is a traditional brand of baozi (Chinese buns with filling) that is famous throughout China. | | | Yangliuqing, a town about 15 km west of Tianjin's urban area, is famous for its popular Chinese New Year-themed, traditional-style, colourful wash paintings. | | | Despite its proximity to Beijing, Tianjin dialect sounds quite different from Beijing dialect, which provides the basis for Putonghua, official spoken language of the People's Republic of China. |
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http://encyclopedia.laborlawtalk.com/Tianjin
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| | eG Forums -> Goubuli baozi |
| | Missed this one, and here he was, literally just down the street from home, making baozi! In fact, I only came across this thread, as I was googling egullet for a recipe for the standard beijing pork baozi filling (I haven't found one that looks right yet, if anyone can help). | | | Oh well, at least the article said he'll soon be opening a restaurant here. | | | I think it had closed down, but the Mao government pressed the family into reopening. |
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http://forums.egullet.org/index.php?showtopic=65114
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| | Comment Blog |
| | I also recommend the (unsanitory, some say) Chinese-style food court close to the southern end where you can also enjoy Japanese and Korean cuisine. | | | Binjiang Dao is the main shopping street for today's Tianjin, and the site of the original Goubuli baozi restaurant. | | | It beats the baozi, if you ask me. Also at the southern end (happening place!) is the Isetan Japanese department store, and a new mall, in case you're not shopped out yet. |
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http://mcomment.blogspot.com/2004_02_01_mcomment_archive.html
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| | Goubuli Baozi Dian Restaurant Review Beijing Frommers.com |
| | Other stories abound, but these addictive morsels of pork-stuffed bread remain popular despite the debate, and are a cheap, satisfying way to refuel during a long day of shopping south of Qianmen. | | | The most common explanation for goubuli baozi (dogs-won't-touch dumplings) is that they were named after their inventor, a man born when Chinese infant-mortality rates were still high and mothers named their children with a mind to protecting them from beasts and evil spirits. | | | A plaster empress dowager sits eating baozi just outside the entrance. |
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http://www.frommers.com/destinations/beijing/D31154.html
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| | Welcome to the World of Jane |
| | It’s somehow tasted and look like fried rice but not really.(Coz they put dried shrimps in the dish also.) | | | Then I just tried to make boa-zi´ from the cooking book while the door were being rung.The malay children wanted to come to play with me so I asked them if they wanted to help me to make cake and baozi. | | | The door were rung again.This time it’s their mom after knowing that we wanted to make baozi,she volunteered herself to help me. She brought the baby swing from her home to mine so Qiqi (the baby ‘s name.) could sleep. |
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http://www.worldofjane.com/diary.php?year=2005&month=6
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| | Stele of Cuan Baozi |
| | Cuan Baozi was the chieftain of the Cuan clan, a hereditary satrap of Jianning County. | | | The Stele of Cuan Baozi stands in the No.1 Middle School of Qujing City, Yunnan Province. | | | The Stele of Cuan Baozi was unearthed in the 43rd year(1778)of the Qianlong reign of the Qing Dynasty (1644-1911) in Yangqitian Village, Qujing City. |
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http://www.chinaculture.org/gb/en_travel/2003-09/24/content_36109.htm
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| | TrekEarth Baozi Factory Photo |
| | There were a lot of people working, but when I asked if I could take a picture these two where the only ones not hiding. | | | These guys were making Baozi (steamed dumplings, a common breakfeast in Beijing) in the large circular containers in the background. | | | This is from the same hutong and the same morning as my two earlier Hutong pictures (bicycle and dog). |
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http://www.trekearth.com/gallery/Asia/China/photo91654.htm
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| | the black China hand » 2005 » May |
| | The story goes on to say that young Gouzi eventually started his own baozi shop and worked so hard at it that people would often say “when Gouzi is at work he ignores or bu li (不理) everyone.” This phrase was later shortened to Gou bu li…hence the name Gou Bu Li (Gouzi ignores) baozi. | | | The official explanation (written at the main Gou Bu Li restaurant in Tianjin) explains that the founder of the shop was named Gouzi or dog (狗子) by his father when he was young as a way distract attention away from him. | | | Travel monopoly Loney Planet writes in their various China guides of the famous Tianjin delicacy Gou Bu Li Baozi 狗不理包子 (steamed filled buns) : |
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http://www.thebchand.com/thebchand?m=20050510
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| | [No title] |
| | Note: your comment will appear in baozi's local time zone: | | | I think I'm going to tryto restart this and actually post stuff... | | | baozi has chosen not to display profile pics next to comments |
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http://www.xanga.com/baozi/313553650/item.html
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| | Chowhound's San Francisco Bay Area Message Board (11): Re(1): Gou Bu Li Tang Baozi |
| | Subject: Re(1): Gou Bu Li Tang Baozi From: gary@xiaolongbao.com (Gary Soup) Posted: March 16, 2003 at 00:42:43 In Reply To: Gou Bu Li Tang Baozi Posted by Melanie Wong on March 16, 2003 at 00:05:39 | | | Re(3): Gou Bu Li Tang Baozi Morris Malken 14:38:35 3/16/03 ( | | | I'm no guo tie expert, but I certainly admire the degree of done-ness of the ones in your picture. |
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http://www.chowhound.com/california/boards/sanfrancisco11/messages/48584.html
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| | Simple Machines Community Forum - View the profile of baozi |
| | For all other inquiries, please contact us at info@simplemachines.org. | | | Simple Machines Community Forum - View the profile of baozi | | | December 21, 2005, 04:38:10 PM News: Get to know the SMF Team |
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http://www.simplemachines.org/community/index.php?action=profile;u=15147
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A cook's best friend