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