Da Bao

Da Bao at the Din Tai Fung restaurant in Taipei

Da Bao (大包) or Dai Bao, is an extra large version of the Chinese steamed bun. When translated, the name literally means big bun.^[1] It is commonly sold in Malaysia and Singapore. Compared to the smaller Xiaolongbao, the Da Bao uses fully fermented dough, giving it a less dense texture.^[1]

The common fillings found in the Da Bao usually consist of either pork or chicken minced meat and a hard boiled egg. Other common fillings include mushroom or Chinese sausage.^[2]^[3] Sweet and vegetarian versions also exist.^[1]

References[]

^ ^a ^b ^c Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (1999). Asian Foods: Science and Technology. Lancaster, PA: CRC Press. p. 77. ISBN 978-1-56676-736-1.
^ Leff, Jim (2005). The Chowhound's Guide to the New York Tristate Area. New York: Penguin. ISBN 978-1-101-22145-7.
^ Brackett, Sylvan; Sue, Moore; Wendy, Downing (2005). The Slow Food Guide to San Francisco and the Bay Area: Restaurants, Markets, and Bars. White River Junction, VT: Chelsea Green Publishing. pp. 59. ISBN 978-1-931498-75-3. Dai Bao buns.

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[:0-1] Ang, Catharina Y. W.; Liu, Keshun; Huang, Yao-Wen (1999). Asian Foods: Science and Technology. Lancaster, PA: CRC Press. p. 77. ISBN 978-1-56676-736-1.

[2] Leff, Jim (2005). The Chowhound's Guide to the New York Tristate Area. New York: Penguin. ISBN 978-1-101-22145-7.

[3] Brackett, Sylvan; Sue, Moore; Wendy, Downing (2005). The Slow Food Guide to San Francisco and the Bay Area: Restaurants, Markets, and Bars. White River Junction, VT: Chelsea Green Publishing. pp. 59. ISBN 978-1-931498-75-3. Dai Bao buns.

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Da Bao

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References[]