Cha siu bao

Cha siu bao(simplified Chinese:叉烧包;traditional Chinese:叉燒包;pinyin:chāshāo bāo;Jyutping:caa1 siu1 baau1;Cantonese Yale:chā sīu bāau;lit.'barbecued pork bun') is aCantonesebaozi(bun) filled with barbecue-flavoredcha siupork.They are served as a type ofdim sumduringyum chaand are sometimes sold inChinese bakeries.
There are two major kinds ofcha siu bao: the traditional steamed version is called蒸叉燒包(pinyin:zhēng chāshāo bāo;Jyutping:zing1 caa1 siu1 baau1;Cantonese Yale:jīng chāsīu bāau) or simply叉燒包(chāshāo bāo;caa1 siu1 baau1;chāsīu bāau), while the baked variety is usually called叉燒餐包(chāshāo cān bāo;caa1 siu1 caan1 baau1;chāsīu chāan bāau). Steamedcha siu baohas a white exterior, while the baked variety is browned and glazed.
Although visually similar to other types of steamedbaozi, the dough of steamedcha siu baois unique since it makes use of bothyeastandbaking powderas leavening.This unique mix of leavening gives the dough ofcha siu baothe texture of a slightly dense, but fine soft bread.Tangzhong, a water roux, is sometimes used to keep the bread soft over long periods of time and aids in improving the texture of the bao.
An alternative version of the steamed char siu bao is a baked version. While the dough is very similar, the baked char siu bao is more similar to a baked bun with the samechar siufilling. It is often coated with an egg and sugar wash before baking, resulting in a slightly sweeter, more bready char siu bao.
Encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin. Thischa siuis diced, and then mixed into a syrupy mixture ofoyster sauce,hoisinsauce, roastedsesame seed oil,rice vinegar,shaoxing wineor drysherry,soy sauce, sugar, and cornstarch.
Siopao(simplified Chinese:烧包;traditional Chinese:燒包;Pe̍h-ōe-jī:sio-pau;Tagalog pronunciation:[ˈʃoː.paʊ̯]), literally meaning "hot bun", is thePhilippineindigenized version ofbaozi. A common variant of thesiopao, thesiopao asado, is derived from thechar siu baoand has a filling (asado) which uses similar ingredients tochar siu. It differs in that the Filipinoasadois a braised dish, not grilled, and is more similar in cooking style to the Hokkientau yu bak(Chinese:豆油肉;Pe̍h-ōe-jī:tāu-iû bah). It is slightly sweeter thanchar siuand can also be cooked with chicken.Siopaois also typically much larger than thechar siu baoor thebaozi.
At the invitation of the European powers, theChinesewere recruited as indentured laborers throughout in the Pacific to work on sugar plantations starting in the mid-1800s. Chinese immigrants would bring with them foods such aschar siu baowhich would be adapted to their new location.
InHawaiian cuisine, it is calledmanapua.Hawaiian pidginfor  "delicious pork thing".InSamoa, the item is referred to askeke pua'a, literally meaning "pig cake".InTahiti,French Polynesiathey are calledchao pao.
InVietnam, the item is calledxíu páo. It's originating from Guangdong and Chaozhou following a fairly large overseas Chinese community living inHakkastreet inNam Dinh, Vietnam. Ingredients for baking mainly include flour, meat, eggs, flour, lard and some typical spices depending on how each family's family is made. To make delicious cakes, people often marinate pork tenderloin with minced garlic, fivespice, oyster oil, honey and then baked until it turns golden brown and is fragrant. Char siu meat is diced and mixed with wood ear mushroom, pork fat and a whole boiled quail egg, with the addition of a salted egg yolk in some variants. The word "xíu páo" is considered to be transliterated Cantonese or Hokkien.