Cha siu bao

Cha siu bao is a cherished Cantonese dish featuring barbecue-flavored cha siu pork encased in a fluffy bun. These buns are a staple at dim sum and yum cha gatherings and are widely available in Chinese bakeries. "Cha siu" refers to the savory pork filling, while "bao" simply means bun.

There are two main types of cha siu bao: the classic steamed version and the baked version. Steamed buns are known for their soft, white exterior, while baked buns have a golden-brown, glazed finish. The dough for steamed cha siu bao is unique, combining yeast and baking powder to achieve a slightly dense yet tender texture.

In the Philippines, a similar dish called siopao offers a local twist on the Cantonese cha siu bao. Meanwhile, in Hawaii, the dish is known as manapua. Brought over by Chinese immigrants who worked on plantations, manapua is larger than its Cantonese counterpart and can be either steamed or baked. The filling is typically dark pink diced pork, but variations with curry chicken, kalua pig, or ube (purple yam) can also be found.

In Polynesia, particularly in Tahiti, a similar treat known as chao pao is popular. This dish arrived with waves of Chinese immigrants in the mid-1800s and has since become a favorite breakfast item, often sold in small, family-run stores around the island.