Cha siu bao
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| Alternative names | Char siu bao or keke pua'a |
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| Type | Dim sum |
| Place of origin | China |
| Region or state | Guangdong |
| Serving temperature | Hot |
| Main ingredients | Pork |
| Variations | Baked or steamed |
| 501.2 kcal (2098 kJ) | |
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| Cha siu bao | |||||||||||||||||||||||||
| Simplified Chinese | 叉烧包 | ||||||||||||||||||||||||
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| Traditional Chinese | 叉燒包 | ||||||||||||||||||||||||
| Cantonese Yale | chāsīu bāau | ||||||||||||||||||||||||
| Hanyu Pinyin | chāshāo bāo | ||||||||||||||||||||||||
| Literal meaning | "barbecue pork bun" | ||||||||||||||||||||||||
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| Transcriptions | |
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| Standard Mandarin | |
| Hanyu Pinyin | chāshāo bāo |
| IPA | [ʈʂʰáʂáupáu] |
| Hakka | |
| Romanization | chaseu bao |
| Yue: Cantonese | |
| Yale Romanization | chāsīu bāau |
| IPA | [tsʰáːsíːu̯páːu̯] |
| Jyutping | caa1siu1 baau1 |
| Southern Min | |
| Hokkien POJ | chhe-sio-pau |
Cha siu bao (simplified Chinese: 叉烧包; traditional Chinese: 叉燒包; pinyin: chāshāo bāo; Cantonese Yale: chāsīu bāau) is a Cantonese barbecue-pork-filled bun (baozi). The buns are filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.Cha siu refers to the pork filling; the word bao means "bun".
There are two major kinds of cha siu bao, the traditional steamed version is called 蒸叉燒包 (pinyin: zhēng chāshāo bāo; Cantonese Yale: jīng chāsīu bāau) or simply 叉燒包 (chāshāo bāo; chāsīu bāau), while the baked variety is usually called 叉燒餐包 (chāshāo cān bāo; chāsīu chāan bāau). Steamed cha siu bao has a white exterior, while the baked variety is browned and glazed.
Although visually similar to other types of steamed baozi, the dough of steamed cha siu bao is unique since it makes use of both yeast and baking powder as leavening. This unique mix of leavening gives the dough of cha siu bao the texture of a slightly dense, but fine soft bread.
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Wikipedia