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Baozi are a specialty in China and have many different varieties. I found my favourite variety here in Chengdu, where the bun is just slightly numbing and so juicy and fresh.
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I was so happy to find these steamed baozi 包子 buns in Chengdu, they were so juicy and a little numbing. Watching them make them by hand and pinch the bun together is really satisfying.
The dough is made from scratch and mixed thoroughly in a mixer and then laid out flat on the table. It’s covered with a little oil and then cut into strips which are then rolled smooth. Clumps of dough are then picked off and covered in flour and then flattened. Once flattened, they are filled with their specialty filling. In China, there are so many varieties, but here in Chengdu I managed to find my favourite.
The filling is made of fresh pork, pork fat, green onions, sichuan peppercorn, cooking wine, and chicken stock. Once its added to the flat dough it is all pinched together and steamed for about 10 minutes, and served steaming hot! So Delicious!
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ABOUT THE FOOD RANGER
My name is Trevor James and I’m a hungry traveler and Mandarin learner that’s currently living in Chengdu, Szechuan, China, eating up as much delicious food as I can.
I enjoy tasting and documenting as many dishes as I can and I’m going to make videos for YOU along the way! Over the next few years, I’m going to travel around the world and document as much food as I can for you!
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