PAU
Pau , also known as Pao , Pow , Bau , Bao or Baozi is a Northern Chinese snack , a type of steamed , filled bun in various Chinese cuisines so there is much variation to the fillings and the preparations . Basically it can be with meat or/and vegetable fillings with wide assortment of fillings such as char siew, minced pork, red bean paste, lotus paste or vegetables and can also be savoury or sweet .
Pau are available for takeaway or at the Dim Sum restaurants . Two types are usually found : Dabaozi, measuring about 10 cm across, served individually, and usually purchased for takeaway and Xiaobaozi, measure approximately 3 cm wide, and are most commonly eaten in the restaurant. They are served with chilli paste and soy sauce or vinegar .
Char Siew Pau filled with flavoured barbecued pork , the meat being minced or not .
Tai Kai Pau and Seng Yok Pau are big and small chicken pau.
Xiaolongbao is a small, meat-filled baozi from Shanghai containing a juicy broth. Because it is succulent and prepared with unleavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling).
Tang Bao is a large, soup-filled baozi fromYangzhou drunk through a straw.
Tao Sar Pau or Tausepau is filled with red bean paste and is a sweet pau .
Leng Yong Pau or Lianrongbao is filled with lotus seed paste and is a sweet pau.
Zhima Bao filled with black sesame paste.
Siew Mei is meat and shrimp dumpling in wonton skin and is tehnically a dumpling but sold at the same places as pau .
One should know that a handmade pau is better than a factory made one . Also , a good pau should be soft and fluffy , served hot and have a thin and soft but supple skin with a fragrant and juicy filling .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
Pau are available for takeaway or at the Dim Sum restaurants . Two types are usually found : Dabaozi, measuring about 10 cm across, served individually, and usually purchased for takeaway and Xiaobaozi, measure approximately 3 cm wide, and are most commonly eaten in the restaurant. They are served with chilli paste and soy sauce or vinegar .
Char Siew Pau filled with flavoured barbecued pork , the meat being minced or not .
Tai Kai Pau and Seng Yok Pau are big and small chicken pau.
Xiaolongbao is a small, meat-filled baozi from Shanghai containing a juicy broth. Because it is succulent and prepared with unleavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling).
Tang Bao is a large, soup-filled baozi fromYangzhou drunk through a straw.
Tao Sar Pau or Tausepau is filled with red bean paste and is a sweet pau .
Leng Yong Pau or Lianrongbao is filled with lotus seed paste and is a sweet pau.
Zhima Bao filled with black sesame paste.
Siew Mei is meat and shrimp dumpling in wonton skin and is tehnically a dumpling but sold at the same places as pau .
One should know that a handmade pau is better than a factory made one . Also , a good pau should be soft and fluffy , served hot and have a thin and soft but supple skin with a fragrant and juicy filling .
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs