Tang bao is a large, soup-filled baozi from Jingjiang, China. Two forms exist. One of which is similar in looks to normal baozi and the other kind in steamed into the bamboo steamer. The former is more traditional and eaten by biting it open to empty its liquid on a spoon. The other is more modern and the liquid is first directly drunk with a straw, with the flour skin eaten afterwards. Another form called Crab-king tang bao (蟹黄湯包) exist in Jiangsu.
See also
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
