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Best Tangbao in Toronto
“Steamed buns where the filling melts into soup—a technique perfected in Song dynasty Kaifeng.”
What the real thing tastes like
Tangbao or soup buns are large, soup-filled steamed buns (baozi) in Chinese cuisine. They are also sometimes known as guantang bao or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup. Tangbao first appeared in the capital city of the Song dynasty, Bianjing, now Kaifeng, Henan. It spread to the Yangtze River delta following the Jingkang Incident.
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Tangbao are steamed buns that transform as they cook—the gelatinous filling inside melts into hot, savory soup, creating a pocket of liquid broth wrapped in soft dough. Born in Song dynasty Kaifeng, these soup buns traveled south along the Yangtze River delta, where regional variations took root. Each bite requires care: the wrapper holds warmth and flavor that spills the moment you break through.
Order it here when it has
- transforms during cooking
- ancient culinary lineage
- gelatinous filling melts to soup
Walk away when you see
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