Tangbao

Tangbao, also known as soup buns or guantang bao, are a delectable staple in Chinese cuisine. These large, steamed buns are filled with a savory, soup-like filling that transforms into a flavorful broth when cooked. You can find various types of tangbao across different regions of China, each featuring its own distinctive twist.

Take, for example, the traditional tangbao from Kaifeng. These large buns are designed to be bitten into, releasing a burst of delicious soup. In Jiangsu province, there's a special variety of tangbao that comes with a straw, allowing you to sip the rich broth, which is often made with pork gelatin and sometimes enhanced with crab roe.

Then there's xiaolongbao, a smaller, bite-sized version of tangbao that's a favorite in Shanghai and other parts of Jiangsu province. These are made with unleavened dough and typically filled with pork and a savory soup. In Wuhan, you'll find xiaolong tangbao, which resembles xiaolongbao but is made with leavened dough.

No matter where you go in China, these soup buns offer a flavorful and comforting experience, showcasing regional variations in preparation and ingredients.