We are very happy to receive a message from dear 乐乐Jessica that she want to eat “baozi”. First of all, our apologies for we haven’t any recipe for “Baozi” right now. So today, the DIY of Char Siu Bao is for 乐乐Jessica, we hope Jessica and other people like this dim sum. Anyway, if you had any wish, send message to GDToday on WeChat [Scan QR-Code in the end of the article].
Char Siu Bao in Cantonese means barbecue-pork-filled bun (baozi). The buns are filled with barbecue-flavored cha siu pork. There are two major kinds of Char Siu Bao: steamed (蒸, zheng1) and baked (烤, kao3). Steamed Char Siu Bao has a white exterior, while its baked counterpart is browned and glazed.
Encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin. This char siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar and cornstarch. Char Siu Bao is served as a type of dim sum during morning tea and are sometimes sold in Chinese bakeries.