Tang Bao
A Delightful Bite of Soup and Filling
Tang Bao is a small Chinese bun filled with minced meat and gelatinized broth, which melts into a flavorful soup when steamed. The thin, soft dough holds the warm, aromatic broth insideoffering a unique texture and deeply satisfying taste in every bite.
Origins in Nanxiang During the Qing Dynasty
Tang Bao traces its roots to Nanxiang, near Shanghai, in the late Qing Dynasty. A local chef reimagined the traditional bun by incorporating a rich gelatin soup into the fillingcreating a new culinary experience once the buns were steamed.
A Comfort Food for All Social Classes
In the early 20th century, as Shanghai grew, Tang Bao gained popularity across all social strata. It became a staple on the streets and in restaurants due to its affordability, rich flavor, and satisfying portion size.
Regional Varieties and Unique Forms
Tang Bao evolved into many regional styles:
- Xiaolongbao: Smaller version served in bamboo steamers
- Giant Tangbao: Popular in Yangzhou and Nanjing, eaten by sipping the soup through a straw
- Wuxi Tangbao: Sweeter, reflecting the local preference in Wuxi
From Shanghai to the Global Stage
During the 1980s1990s, Chinese migration helped popularize Tang Bao in cities like San Francisco, New York, and London, turning it into a beloved dish in Chinese restaurants worldwide.
Modern Twists for Evolving Tastes
Todays Tang Bao comes in a variety of fillingsfrom classic pork to chicken, beef, vegetarian, and even herbal or spicy Sichuan-style broths. This continuous innovation keeps Tang Bao at the heart of modern Chinese cuisine.
