Talk:Cha siu bao

message: *Cha siu baau is a different type of baozi and warrants its own article. As such I do not think it should not be merged. Sjschen 01:54, 14 July 2006 (UTC)
thread_title: Merge

message: Do we really need accents on "cha siu baau"? If we transliterate something into Cantonese, I don't think it needs accents, personally... typhoonchaser 06:53, 8 February 2007 (UTC)
replies: text: The English doesn't have accent marks/numbers; the transliteration does. — LlywelynII 15:31, 8 September 2011 (UTC)
thread_title: Accents

message: In a number of western supermarkets here in British Columbia I've found 'cha siu baau' sold as "Dim Sum Buns" in the frozen Chinese food sections. Additionally, I frequently find Chinese restaurants translating 'cha siu baau' as a generic "Dim Sum Bun" on their dim sum menu. I can't find a good place to add this in and don't have any sources besides packaging on these rather delicious frozen ones I've been enjoying the past few weeks. ExocetCom 06:57, 22 September 2007 (UTC)
replies: text: In the US it is also sold as BBQ pork buns, Chinese pork buns, Steamed dim sum baau?  I supposed you could add a terminology section.  And we can just fill it up with every possible name. Benjwong 20:56, 23 September 2007 (UTC)
thread_title: Dim Sum Bun?

message: In the Cantonese cuisine section, "The best and most authentic dim sum restaurants serve char siu bau that has a generous amount of succulent filling." has an unprofessional tone, and feels like someone voicing their personal opinion. If there is evidence of having a generous amount of filling being more tradional, this could be reworded, otherwise maybe it should go.  —Preceding unsigned comment added by 68.160.24.32 (talk) 16:29, 10 August 2009 (UTC)
thread_title:  Tone 

message: * http://fld.hust.edu.cn/ReadNews.asp?NewsID=2331
--222.67.218.164 (talk) 03:36, 3 February 2010 (UTC)
thread_title:  Official/academic translation of the term...??? 

message: Cha siu baau is an WP:OR mash of the Mandarin and Cantonese forms, skipping the English and the Hawaiian versions that are presumably more common in English use. We should pin down the WP:ENGLISH WP:COMMONNAME and move the page there. [And there's apparently some mix-up with the cha siu bao page preventing a move there in the meantime. Probably some editor cut-and-pasted their way into mucking up the page histories. If any admins happen past, kindly tidy it up.] — LlywelynII 15:35, 8 September 2011 (UTC)
replies: text: The redirect at “Cha siu bao” didn’t seem to have any real page history (other than move entries), so I deleted it and moved the article. Larry V (talk | email) 18:54, 3 November 2011 (UTC)
thread_title: Page needs moving

message: The Hawaiian-style manapua has evolved to become its own form of cuisine, separate and distinct from this topic.  It deserves its own article and should not redirect here. Viriditas (talk) 03:06, 26 November 2013 (UTC)
thread_title:  Manapua 

message: Does anybody know why many of these buns have a filling colored red? This must have had some traditional or historic reason, but I've seen buns with filling so saturated in red food coloring that it stained everything it touched, including diners' mouths and tongues.  The color does not seem to correlate with taste, and I have had fillings colored light or dark brown which tasted no different from (or even better than) the glow-in-the-dark red ones.  The description of the Polynesian variation gives one version of the reason, but are there any other explanations?  Reify-tech (talk) 03:34, 22 February 2017 (UTC)
thread_title: Red color

message: These appear to be the same dish with cha sio bao being the more WP:COMMONNAME in English. There aren't a lot of sources for Filipino cuisine to use for the siopao article. Spudlace (talk) 03:57, 17 July 2020 (UTC)
replies: text: Quite a bit of what has been added to the Siopao article would actually belong in Baozi article, as they're about other fillings. --Paul_012 (talk) 21:42, 8 August 2020 (UTC)
replies: text:  烧包 (Siew Pau) is the same as siu bao (also 烧包). All English language sources I've found use this in the context 叉烧 (barbecue pork). Siopao asado is the same thing as char siu bao, and there aren't any reliable sources for the others (bola bola, etc.) Spudlace (talk) 00:51, 9 August 2020 (UTC)
replies: text: Support the merge, but to Baozi, the broader term, given that my reading of the English references on the Siopao page indicate that the term is used for fillings other than pork, and hence the merge should be to the broader topic. Klbrain (talk) 14:06, 10 August 2021 (UTC)
thread_title:  Proposed merge of [[Siopao]] into [[Cha siu bao]]