Baozi are a famous traditional Chinese food. Basically they are steamed bread with fillings inside. They can be filled with meat, vegetables, or sweet paste. They are super popular in China for breakfast or snacks!

Types of Baozi:

• Famian Baozi / Soft Steamed Buns (发面包子): The dough uses yeast, so the skin is soft, fluffy, and spongy—just like warm bread. The soft dough absorbs the delicious meat juices. Common examples are pork buns, vegetable buns, and BBQ pork buns (Char Siu Bao).
• Simian Baozi / Thin Steamed Buns (死面包子): The dough has no yeast, making the skin thin and chewy, similar to a dumpling wrapper. Because the thin dough can hold soup inside without leaking, it is used to make famous soup dumplings like Xiaolongbao.
• Ban-Famian Baozi / Pan-Fried Buns (半发面包子): This dough is only slightly fermented, making it a mix of soft and firm. It is famously used for Shengjian Bao (pan-fried buns), which are soft on top and crispy on the bottom.