China Baozi Prevails to The World!- 大数跨境

HACOS瀚客企服

2018-04-22

导读：Tom's BaoBao, Goubuli and Xiaolongbao! Today you will know much about China Baozi!

Bao (also called Baozi) is a delicious street food that first appeared over 1,200 years ago in China. This leavened dough can be filled with anything from pork to curry beef to spicy lotus root – the possibilities are endless! Bao grows during the steaming process into a large, fluffy bun that perfectly encapsulates its flavorful filling.

Baozi is not only the taste of homeland for overseas Chinese, but attract to many foreigners now. With the Chinese food pupulaizing all over the world, some famous Baozi start to set their branch shop overseas.

Today we'll introduce three famous and very special Baozi to you.

Tom's BaoBao

Harvard Square in Cambridge is home to higher education and high culture. Now it’s also home to the next big food phenomenon, a unique Chinese style sandwich known as the bao. You can get your fill at Tom’s Bao Bao. Tom’s BaoBao opened its first international outpost, bringing authentic steamed baozi or bao from Hangzhou. Owner Tom Tong’s bao concept GanQiShi has more than 200 eateries in China, where nearly 250,000 bao are consumed in a day.

The menu features six bao, with a seasonal option. Traditional staples such as juicy pork ($3.25) and vegetarian ($3.50) are available, along with curry beef ($3.75), lobster (market price), sweet potato ($3), chicken ($3.50), and seasonal pork and apple ($4).

Handmade bao are showcased at the Boston location, with bao artisans or “baoists” producing 2,000 bao a day. Each apprenticed for at least three months — many in China — to make bao that weigh precisely 100 to 102 grams each and have 16 to 22 hand-pinched folds to seal in the stuffing. None of the ingredients are frozen, with the bao made from scratch daily.

Each bao is pillowy, thanks to whole-wheat flour with less gluten shipped from China. The filling packs flavor from high-quality ingredients, without overdoing the seasoning.

A perfect example is the lobster bao: the rich lobster flavor shines through, enhanced with sweet corn, butter and scallions.

Another favorite was the chicken bao. The chicken and carrots had deep flavor, accented with a sweet smoky sauce.

Juicy pork was deceptively simple but sublime. The filling’s pork, ginger, scallions and Shaoxing wine came together as an unctuous whole, soaking the bao in aromatic juices.

The pork and apple bao featured naturally sweet ingredients, tempered with soy sauce in the pork’s braising liquid. It was a familiar flavor, with the apple melting into rich fatty pork.

Goubuli

Every Chinese person knows Tianjin Goubuli by the time they're able to eat solids. Its name literally means "the buns which dogs will ignore," a moniker that comes from the restaurant's founder, Gouzi, who started his first outlet in Tianjin back in 1858.

Gouzi quickly attracted so many patrons that he was too busy making buns to chat, prompting people to call him Goubuli, or "Gouzi won’t pay attention to you." In 2011, the now chain became part of China's National Non-Material Cultural Heritage.

Aa ratio of 3 to 7 fat and fresh pork and even with the right amount of water, ribs soup and belly soup, and accompanied by sesame oil, soy sauce, ginger, diced green onions made into stuffing.

The steamed buns will be half of the rubbing, after the release agent, roll into a diameter of 8.5 cm and thick uniform round skin. Pack with your fingers with a pinch and twist open, so there will be 18 pleats, looking like a flower, and finally steam the buns.

Do not use jam. Use mushroom and chicken or special flour to make sure the baozi is small and delicious. And so many people had learn the method of how to make baozi but Goubuli never be surpassed.

In 2016, Goubuli set its first branch in Toronto, Canada. Because of business raised fast, the second branch have set in Chinatown in October, 2017.

Xiaolongbao

Xiaolongbao is a type of Chinese steamed bun from the Jiangnan region, especially associated with Shanghai and Wuxi. It is traditionally prepared in Xiaolong, which is a kind of small bamboo steaming basket,which gives them their name.

Shanghai-style xiaolongbao originated in Nanxiang, a suburb of Shanghai in Jiading District. The inventor of xiaolongbao sold them in his first store in Nanxiang next to the town's notable park, Guyi Garden. From there the xiaolongbao expanded into downtown Shanghai and outward. Wuxi style xiaolongbao is sweeter than Shanghai style.

The xiaolongbao now has located in Los Angeles and Seattle. Each soup xiaolongbao is meticulously made, resulting in lovely, thin-skinned pouches filled with savory pork (there are shrimp and veggie options, too, but you'll want to go with the pork) and hot broth, then eaten with a dab of soy sauce, vinegar and ginger. Other xiaolongbao offerings—think shrimp shu mai and kimchi and pork potstickers—don’t disappoint, either.