Da Bao Explained

Da Bao 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.

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.

See also

• List of buns
• List of steamed foods

Notes and References

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