Access to baozi recipe page has been denied because we believe you are using automation tools to browse the website. On this Wikipedia the language links are at the top of the page across from the article title. This article needs additional citations for verification.

Please help improve this article by adding citations to reliable sources. Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. Each order consists of a steamer containing between three and ten pieces. Written records from the Song dynasty show the term baozi in use for filled buns. Its name literally means, “Dog ignores it”. Shanghai containing an aspic that reverts to a juicy broth when cooked.

Very similar to xiaolongbao, but pan-fried instead of steamed. A small, meat-filled, fried baozi from Shanghai. China, it is small in size with a rich soup. Unlike other types of Bao, Gua Bao is made by folding over the flat steamed dough and is thus open. Designed to fit easily in your hands and has a wide variety of fillings. Yunnan ham and white sugar or brown sugar. Crisp Stuffed Bun was created by a chef from Yuxi almost a hundred years ago.