The Dish of the month- March 2011 Baozi (包子 bāozi)
It is fun way to learn Chinese cultures and Mandarin language by enjoying Chinese food. Our dish of the month in March is Baozi.
Baozi (包子; pinyin: bāozi) A baozi or simply known as bao is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings.
Two types are found in most parts of China: Dabaozi, measuring about 10 cm across, served individually, and usually purchased for take-away or are home made. The other type, xiaobaozi, measure approximately 3 cm wide, and are most commonly eaten in the restaurant. Each order consists of a steamer containing about 10 pieces. A small ceramic dish is provided for vinegar or soy sauce, both of which are available in bottles at the table. In some areas people also like to add mashed garlic or spicy sause into vineger to add flavor to baozi. It is commom to eat baozi with the porridge of different kinds of rice.
History
It is said that the history of baozi dates back to the Three Kingdoms period (220-280). Zhuge Liang (181-234), a military strategist of the time, was on an expedition to far South China when his army caught a plague. The incarnation of wisdom in Chinese history, he invented this foodstuff shaped as a human head and made of flour and pork and beef to offer as a sacrifice and then as food to cure the soldiers' plague.
* 小米粥 xiǎomǐ zhōu millet porridge
* 紫米粥 zǐ mǐ zhōu purple rice porridge
* 鲜虾菜心 xiān xiā cài xīn shrimp cabbage
* 素包子 sù bāozi vegetarian
* 猪肉 zhū ròu pork
* 牛肉 niú ròu beef
* 羊肉 yángròu lamb
* 醋 cù vinegar
* 蒜 suàn garlic
