Baozi
Zhàzhū Bāo (炸猪包)
Deep-fried pork bun; char siu bao that's deep-fried instead of steamed.
Xiǎolóngbāo (小笼包)
Soup dumpling; while technically a dumpling, sometimes served in bun form or with bread.
Ròu Bāozi (肉包子)
The pleated meat bun is sealed not folded, a soft white wrapper engineered to hold hot pork juice without absorbing it, and it sets the closed half of the steamed-bun family beside its open sibling.
Nǎi Huáng Bāo (奶黄包)
Custard bun; sweet steamed bun with egg custard filling.
Liúshā Bāo (流沙包)
The whole bun lives inside a narrow temperature window: cold custard wrapped, briefly steamed, opened within minutes so the salted-yolk centre pours golden rather than setting back into a stiff paste.
Jīwěi Bāo (鸡尾包)
Cocktail bun; sweet bun filled with shredded coconut and sugar mixture.
Gōngzǎi Bāo (公仔包)
Character bun; shaped buns, often with various fillings.
Chāshāo Bāo (叉烧包)
Char siu comes off the hook already candied, too sweet to pile in plain, so it is diced into a savoury gravy and sealed in a sweet dome that splits open in the steamer. A dim sum Heavenly King.
Cháshāo Bāo (Open) (叉烧包开口)
Open char siu bao; char siu (BBQ pork) served in split steamed bun rather than enclosed.
Cháshāo Bāo (叉烧包)
BBQ pork bun; sweet roasted pork (char siu) in fluffy steamed bun. Dim sum classic.
Bāozi (包子)
Steamed filled bun; leavened dough wrapped around various fillings, pleated on top, steamed. While typically enclosed, some styles are se...