{"id":4967,"date":"2026-10-25T06:57:42","date_gmt":"2026-10-25T06:57:42","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=4967"},"modified":"2026-10-25T06:57:44","modified_gmt":"2026-10-25T06:57:44","slug":"%d0%b1%d0%b0%d0%be%d1%86%d0%b7%d1%8b","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/ru\/baozi\/","title":{"rendered":"\u0411\u0430\u043e\u0446\u0437\u044b: \u043a\u0438\u0442\u0430\u0439\u0441\u043a\u0438\u0435 \u043f\u0430\u0440\u043e\u0432\u044b\u0435 \u0431\u0443\u043b\u043e\u0447\u043a\u0438 \u0438 \u0438\u0445 \u043d\u0430\u0447\u0438\u043d\u043a\u0438"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Is Baozi?<\/h2>\n<p class=\"p1\">Baozi (\u5305\u5b50, b\u0101ozi) are Chinese filled buns. The familiar steamed version has a soft, bread-like wrapper around a savory or sweet filling.<\/p>\n<ul>\n<li><strong>Dough:<\/strong> Common versions use leavened wheat dough, which becomes fluffy when steamed.<\/li>\n<li><strong>Fillings:<\/strong> Meat, vegetables, egg or sweet paste is enclosed inside the dough before cooking.<\/li>\n<li><strong>Serving:<\/strong> Baozi can be breakfast, a simple meal or part of a selection of small dishes.<\/li>\n<\/ul>\n<p class=\"p1\">This guide focuses on enclosed, fluffy steamed buns. Foods with bao (\u5305, b\u0101o) in their names can use different doughs and cooking methods, so the name alone does not describe every version.<sup>[1]<\/sup> <\/p>\n<\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/10\/Baozi-Infographic-Comparing-Bun-Types-Fillings-and-Ordering-Tips.webp\" alt=\"Baozi Infographic Comparing Bun Types Fillings and Ordering Tips\" title=\"Baozi Infographic Comparing Bun Types Fillings and Ordering Tips\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Compare baozi with related buns, recognize five fillings and check ingredients before ordering.<\/figcaption><\/figure>\n<p class=\"p1\">White steamed buns can look alike while hiding very different fillings. English menus also group several different structures under the same bun label. Knowing whether the filling is sealed inside, and what it contains, makes it easier to choose the bun you actually want.<\/p>\n<h2>Baozi, Mantou and Other Foods Called Bao<\/h2>\n<p class=\"p1\">English \u201cbun\u201d and \u201cdumpling\u201d labels overlap. On a Chinese menu, the food\u2019s name and structure are more useful than treating every filled parcel as the same thing. The pinyin below is Mandarin; familiar English menu spellings can reflect other Chinese languages.<\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Food<\/th><th>Typical wrapper or structure<\/th><th>Where the filling goes<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Baozi<\/td><td>Soft, leavened wheat dough in the style discussed here<\/td><td>Enclosed before steaming<\/td><\/tr>\n<tr><td>Mantou (\u9992\u5934, m\u00e1ntou)<\/td><td>Steamed bread, usually unfilled in modern Mandarin usage<\/td><td>Normally no enclosed filling<\/td><\/tr>\n<tr><td>Jiaozi (\u997a\u5b50, ji\u01ceozi)<\/td><td>Usually an unleavened wheat wrapper; often crescent-shaped<\/td><td>Sealed inside a thinner, less bread-like wrapper.<sup>[1]<\/sup> <\/td><\/tr>\n<tr><td>Xiaolongbao (\u5c0f\u7b3c\u5305, xi\u01ceol\u00f3ngb\u0101o)<\/td><td>Familiar Jiangnan soup-filled versions have thin skins, often unleavened<\/td><td>Meat and broth enclosed inside.<sup>[2]<\/sup> <\/td><\/tr>\n<tr><td>Gua bao (\u5272\u5305, g\u0113b\u0101o in Mandarin)<\/td><td>An open, folded steamed bun<\/td><td>Cooked meat and accompaniments added after steaming<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">The open sandwich form is an important distinction: ordering an English-menu \u201cbao\u201d does not always mean receiving a round, sealed bun.<sup>[3][4]<\/sup> <\/p>\n<p class=\"p1\">Regional speech also matters. In parts of Jiangnan, including Shanghai, \u201cmantou\u201d can name filled buns as well as plain bread.<sup>[5]<\/sup> Our <a href=\"https:\/\/www.chinaculturepro.com\/mantou\/\">mantou guide<\/a> explains the usual modern distinction. For broader comparisons, see <a href=\"https:\/\/www.chinaculturepro.com\/chinese-dumplings\/\">Chinese dumpling types<\/a> and <a href=\"https:\/\/www.chinaculturepro.com\/bao-vs-dumplings\/\">bao versus dumplings<\/a>.<\/p>\n<h2>How Baozi Get Their Soft, Steamed Texture<\/h2>\n<p class=\"p1\">The dough provides more than a thin container. It becomes a soft layer of bread around the filling. During fermentation, yeast produces carbon dioxide, which the dough\u2019s gluten network traps. These pockets of gas help the dough expand.<sup>[6]<\/sup> <\/p>\n<p class=\"p1\">A common preparation sequence is to mix and knead the dough, let it rise, divide it into wrappers, add filling, and allow the shaped buns to rest before steaming. Recipes differ in how they organize those resting stages; a fixed number of proofs does not define all baozi.<\/p>\n<p class=\"p1\">Steam heats the dough until its structure sets and cooks the filling. The buns sit above the water rather than boiling in it. Bamboo baskets are familiar, but metal steamers can do the same job.<sup>[7]<\/sup> <\/p>\n<p class=\"p1\">The filling can take different routes too. Some recipes enclose raw seasoned meat; others cook a sauced filling first and let it cool before wrapping. Eggs, milk and baking powder are optional recipe ingredients, rather than requirements for every bun.<sup>[8][7]<\/sup> A smooth or pleated top cannot reliably tell you which filling is inside.<\/p>\n<h2>Common Baozi Fillings: Savory and Sweet<\/h2>\n<p class=\"p1\">The filling usually gives you the most useful starting point when ordering. These five examples show common combinations, rather than a fixed national menu. The words \u201cvegetable\u201d and \u201csweet\u201d describe the main filling, rather than guaranteeing everything used in the dough or seasoning.<\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Name and Mandarin pinyin<\/th><th>Main ingredients<\/th><th>Flavor and texture<\/th><th>Ingredients to confirm<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Pork buns (\u732a\u8089\u5305, zh\u016br\u00f2ub\u0101o)<\/td><td>Minced pork, sometimes with cabbage or scallion and ginger<\/td><td>Savory, juicy meat inside soft dough<\/td><td>The vegetable combination and any oyster sauce or added animal fat<\/td><\/tr>\n<tr><td>Mushroom and greens buns (\u9999\u83c7\u9752\u83dc\u5305, xi\u0101ngg\u016b q\u012bngc\u00e0i b\u0101o)<\/td><td>Leafy greens and shiitake mushrooms; sometimes dried tofu<\/td><td>Savory vegetables with a mixture of tender and firmer pieces<\/td><td>Whether the oil, sauce or other additions include lard, oyster sauce or dried shrimp<\/td><\/tr>\n<tr><td>Chive and egg buns (\u97ed\u83dc\u9e21\u86cb\u5305, ji\u01d4c\u00e0i j\u012bd\u00e0n b\u0101o)<\/td><td>Chinese chives and egg; vermicelli appears in some versions<\/td><td>Fragrant and savory, with soft egg pieces<\/td><td>Egg is part of the named filling; ask about any dried shrimp<\/td><\/tr>\n<tr><td>Red bean buns (\u8c46\u6c99\u5305, d\u00f2ush\u0101b\u0101o)<\/td><td>Sweetened adzuki bean paste<\/td><td>Sweet, smooth or slightly textured<\/td><td>The fat used in the paste, including possible dairy or animal fat<\/td><\/tr>\n<tr><td>Custard buns (\u5976\u9ec4\u5305, n\u01ceihu\u00e1ngb\u0101o)<\/td><td>Egg, milk or other dairy ingredients, sugar and fat<\/td><td>Sweet, creamy filling<\/td><td>Egg and dairy ingredients; ordinary custard is not necessarily a flowing center<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">These ingredient examples describe particular preparations; oils, sauces and additions vary by kitchen.<sup>[9][10][11][12]<\/sup> <\/p>\n<p class=\"p1\">Liusha bao (\u6d41\u6c99\u5305, li\u00fash\u0101b\u0101o), often described as flowing or molten custard buns, are a related variation; do not assume a regular custard bun will have the same liquid center.<sup>[13]<\/sup> Beef and lamb fillings are also available, but the meat and accompanying ingredients still need to be checked separately.<\/p>\n<h2>Regional Baozi Styles to Recognize<\/h2>\n<p class=\"p1\">Yangzhou\u2019s sanding bao (\u4e09\u4e01\u5305, s\u0101nd\u012bngb\u0101o) takes its name from three diced ingredients: chicken, pork and bamboo shoots. The contrast between tender meat and firmer bamboo gives the filling a different texture from a finely minced meat bun. It is associated with the city\u2019s morning tea tradition and the wider cooking of <a href=\"https:\/\/www.chinaculturepro.com\/jiangsu-cuisine\/\">Jiangsu cuisine<\/a>. Although Yangzhou also serves crab soup buns, a three-diced bun is a different dish; a local origin does not make every bun there a soup dumpling.<sup>[14]<\/sup> <\/p>\n<p class=\"p1\">Char siu bao (\u53c9\u70e7\u5305, ch\u0101sh\u0101ob\u0101o in Mandarin) belongs to a familiar <a href=\"https:\/\/www.chinaculturepro.com\/cantonese-cuisine\/\">Cantonese cuisine<\/a> tradition. Diced cooked barbecue pork is mixed with a sweet-savory sauce. The steamed version has a light wrapper that often splits at the top, exposing some filling. It is a recognizable part of a <a href=\"https:\/\/www.chinaculturepro.com\/dim-sum\/\">dim sum meal<\/a>.<sup>[15]<\/sup> <\/p>\n<p class=\"p1\">Baked versions commonly have a golden, sometimes glossy surface and soft bread dough. They are distinct from flaky barbecue-pork pastries. If an English menu simply says \u201cbarbecue pork bun,\u201d check whether it means steamed or baked; our <a href=\"https:\/\/www.chinaculturepro.com\/char-siu-bao\/\">char siu bao guide<\/a> covers both forms.<sup>[16]<\/sup> <\/p>\n<h2>Ordering and Eating Baozi<\/h2>\n<p class=\"p1\">Baozi fit naturally into <a href=\"https:\/\/www.chinaculturepro.com\/chinese-breakfast\/\">Chinese breakfast<\/a> alongside <a href=\"https:\/\/www.chinaculturepro.com\/chinese-soy-milk-doujiang\/\">soy milk<\/a> or porridge. They can also be a portable lunch, a snack or part of a shared meal. Neither the time of day nor a particular drink defines how they must be eaten.<\/p>\n<p class=\"p1\">Four checks help turn a familiar-looking bun into a clear order:<\/p>\n<ul>\n<li><strong>Filling:<\/strong> Ask whether it is savory or sweet, which meat it contains, and what accompanies that main ingredient. A short name may leave out vegetables, seafood or seasoning.<\/li>\n<li><strong>Portion:<\/strong> Check whether the price is for one bun, a serving or a basket. Bun sizes and pieces per basket vary; there is no single portion that applies to every shop or appetite.<\/li>\n<li><strong>Eating:<\/strong> Remove any paper liner from the base before eating. Take a small first bite and let hot filling cool. You can eat a seasoned bun on its own; vinegar or chili sauce is a preference, rather than a compulsory accompaniment.<\/li>\n<li><strong>Dietary requirements:<\/strong> Ask about the dough, filling, cooking fat and sauces together. For <a href=\"https:\/\/www.chinaculturepro.com\/chinese-vegetarian-food\/\">Chinese vegetarian food<\/a>, clarify whether you also avoid eggs and dairy. A vegetable name does not establish a vegan recipe.<\/li>\n<\/ul>\n<p class=\"p1\">Wheat, egg, milk, shellfish and soy may matter depending on the recipe. If you have an allergy, ask staff to confirm the ingredients and whether the kitchen can meet your requirements, including concerns about cross-contact.<sup>[17]<\/sup> Our <a href=\"https:\/\/www.chinaculturepro.com\/chinese-food-names\/\">Chinese food names guide<\/a> can help with other unfamiliar menu labels.<\/p>\n<h2>FAQs About Baozi<\/h2>\n<h3>Are baozi always steamed?<\/h3>\n<p class=\"p1\">Steaming is central to the fluffy buns described here. Related named foods also include pan-fried and baked versions. Check the full menu name and cooking method, rather than assuming everything called \u201cbao\u201d arrives from a steamer.<\/p>\n<h3>Do baozi contain soup?<\/h3>\n<p class=\"p1\">A juicy meat filling does not automatically make a bun a soup dumpling. Soup-filled <a href=\"https:\/\/www.chinaculturepro.com\/xiaolongbao\/\">xiaolongbao<\/a> commonly use aspic that melts during steaming. The amount and form of liquid depend on the particular bun.<\/p>\n<h3>Are vegetable baozi vegan?<\/h3>\n<p class=\"p1\">Not necessarily. Egg, dried shrimp, lard or oyster sauce may appear alongside vegetables, while the dough can contain dairy. Confirm the complete recipe rather than treating the main vegetable ingredient as a guarantee of a vegan bun.<\/p>\n<h3>Can baozi be frozen and reheated?<\/h3>\n<p class=\"p1\">Yes, cooked baozi can be frozen and reheated. Uncooked buns still require cooking, rather than simple warming. For packaged products, follow the label: bun size, filling and whether they are already cooked affect the instructions.<sup>[7]<\/sup> <\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] Elaine \/ China Sichuan Food. <a href=\"https:\/\/www.chinasichuanfood.com\/an-introduction-to-chinese-buns-and-pancakes\/\" target=\"_blank\" rel=\"noopener noreferrer\">An Introduction to Chinese Buns and Pancakes<\/a><\/p>\n<p class=\"p1\">[2] Shanghai Municipal Government. <a href=\"https:\/\/english.shanghai.gov.cn\/en-GlobalTasteinShanghai2026-LocalFlavors\/20260316\/00b0c6d1698d406c8d532a6e169e1a1e.html\" target=\"_blank\" rel=\"noopener noreferrer\">Xiaolongbao: A small dumpling with a big story<\/a><\/p>\n<p class=\"p1\">[3] Wei Guo \/ Red House Spice. <a href=\"https:\/\/redhousespice.com\/bao\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bao Buns, A Foolproof Recipe<\/a><\/p>\n<p class=\"p1\">[4] Taiwan Ministry of Education. <a href=\"https:\/\/dict.revised.moe.edu.tw\/dictView.jsp?ID=68029&amp;la=0&amp;powerMode=0\" target=\"_blank\" rel=\"noopener noreferrer\">\u5272\u5305 \u2014 Revised Mandarin Chinese Dictionary<\/a><\/p>\n<p class=\"p1\">[5] Shanghai Municipal Government. <a href=\"https:\/\/english.shanghai.gov.cn\/en-GlobalTasteinShanghai2026-LocalFlavors\/20260430\/c012ba9f05414f3184be86244a03e950.html\" target=\"_blank\" rel=\"noopener noreferrer\">Pan-fried pork buns<\/a><\/p>\n<p class=\"p1\">[6] King Arthur Baking. <a href=\"https:\/\/www.kingarthurbaking.com\/pro\/reference\/yeast\" target=\"_blank\" rel=\"noopener noreferrer\">Yeast<\/a><\/p>\n<p class=\"p1\">[7] Judy \/ The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/steamed-pork-buns-baozi\/\" target=\"_blank\" rel=\"noopener noreferrer\">Steamed Pork Buns (Baozi)<\/a><\/p>\n<p class=\"p1\">[8] Wei Guo \/ Red House Spice. <a href=\"https:\/\/redhousespice.com\/steamed-bao-buns\/\" target=\"_blank\" rel=\"noopener noreferrer\">Steamed bao buns (baozi, \u5305\u5b50), a complete guide<\/a><\/p>\n<p class=\"p1\">[9] Judy \/ The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/steamed-vegetable-buns\/\" target=\"_blank\" rel=\"noopener noreferrer\">Steamed Vegetable Buns<\/a><\/p>\n<p class=\"p1\">[10] Elaine \/ China Sichuan Food. <a href=\"https:\/\/www.chinasichuanfood.com\/vegetarian-steamed-buns\/\" target=\"_blank\" rel=\"noopener noreferrer\">Vegetarian Steamed Buns (Baozi)<\/a><\/p>\n<p class=\"p1\">[11] Wei Guo \/ Red House Spice. <a href=\"https:\/\/redhousespice.com\/red-bean-buns\/\" target=\"_blank\" rel=\"noopener noreferrer\">Red Bean Buns (Dou Sha Bao, \u8c46\u6c99\u5305)<\/a><\/p>\n<p class=\"p1\">[12] Judy \/ The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/nai-wong-bao-custard-buns\/\" target=\"_blank\" rel=\"noopener noreferrer\">Cantonese Steamed Custard Buns (Nai Wong Bao)<\/a><\/p>\n<p class=\"p1\">[13] Catherine Zhang. <a href=\"https:\/\/zhangcatherine.com\/egg-custard-buns\/\" target=\"_blank\" rel=\"noopener noreferrer\">Salted Egg Custard Buns (Liu Sha Bao \u6d41\u6c99\u5305)<\/a><\/p>\n<p class=\"p1\">[14] China Jiangsu Network. <a href=\"https:\/\/jsnews.jschina.com.cn\/yz\/a\/201807\/t20180717_1765730.shtml\" target=\"_blank\" rel=\"noopener noreferrer\">\u626c\u5dde\u65e9\u8336\u4e0a\u4e86\u5317\u4eac\u536b\u89c6 \u4e09\u4e01\u5305\u87f9\u9ec4\u6c64\u5305\u7b49\u4e0a\u6f14\u7f8e\u98df\u8bf1\u60d1<\/a><\/p>\n<p class=\"p1\">[15] Wei Guo \/ Red House Spice. <a href=\"https:\/\/redhousespice.com\/char-siu-bao\/\" target=\"_blank\" rel=\"noopener noreferrer\">Char Siu Bao (BBQ Pork Buns, \u53c9\u70e7\u5305)<\/a><\/p>\n<p class=\"p1\">[16] Sarah \/ The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/chinese-bbq-pork-buns-cha-siu-bao\/\" target=\"_blank\" rel=\"noopener noreferrer\">Chinese BBQ Pork Buns (Baked Char Siu Bao Recipe)<\/a><\/p>\n<p class=\"p1\">[17] Hong Kong Centre for Food Safety. <a href=\"https:\/\/www.cfs.gov.hk\/english\/trade_zone\/safe_kitchen\/Food_allergens.html\" target=\"_blank\" rel=\"noopener noreferrer\">Food allergens<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>\u041f\u043e\u0437\u043d\u0430\u043a\u043e\u043c\u044c\u0442\u0435\u0441\u044c \u0441 \u0431\u0430\u043e\u0446\u0437\u044b \u2014 \u043a\u0438\u0442\u0430\u0439\u0441\u043a\u0438\u043c\u0438 \u043f\u0430\u0440\u043e\u0432\u044b\u043c\u0438 \u0431\u0443\u043b\u043e\u0447\u043a\u0430\u043c\u0438 \u0441 \u043d\u0435\u0441\u043b\u0430\u0434\u043a\u0438\u043c\u0438 \u0438\u043b\u0438 \u0441\u043b\u0430\u0434\u043a\u0438\u043c\u0438 \u043d\u0430\u0447\u0438\u043d\u043a\u0430\u043c\u0438. \u0421\u0440\u0430\u0432\u043d\u0438\u0442\u0435 \u0432\u0438\u0434\u044b \u0431\u0443\u043b\u043e\u0447\u0435\u043a, \u0440\u0435\u0433\u0438\u043e\u043d\u0430\u043b\u044c\u043d\u044b\u0435 \u0432\u0430\u0440\u0438\u0430\u043d\u0442\u044b \u0438 \u0443\u0437\u043d\u0430\u0439\u0442\u0435, \u0447\u0442\u043e \u0443\u0442\u043e\u0447\u043d\u044f\u0442\u044c \u043f\u0440\u0438 \u0437\u0430\u043a\u0430\u0437\u0435.<\/p>","protected":false},"author":1,"featured_media":4968,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[303,305,304],"class_list":["post-4967","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-dumplings-buns","tag-hub-chinese-dumplings","tag-regional-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Explore baozi, the Chinese steamed buns with savory or sweet fillings. 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