Large buns filled with pork, eggs and other ingredients Steamed, filled with a type of pickle, spices and possibly other vegetables or meat, common in Sichuan, Chinaįilled with minced pork, or alternatively chocolate, strawberry, cheese, mung bean, red bean, minced beef, or diced chicken. Steamed, filled with a black sesame paste Steamed, filled with either chicken, pork, shrimp or salted egg In other areas of China, it is small in size with a rich soup.įilled with Kaya, a popular jam made from coconut, eggs, and sometimes pandan in Indonesia, Malaysia, and Singapore Very similar to xiaolongbao, but pan-fried instead of steamed.Ī small, meat-filled, fried baozi from Shanghai.Ī large soup-filled baozi from Yangzhou Drunk through a straw Because it is succulent and prepared only with thin, partially leavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling). Types įilled with barbecue-flavoured char siu pork typical of Cantonese cuisine ( Guangdong province and Hong Kong)Ī well known restaurant chain specializing in baozi considered characteristic of Tianjin, Northern China Its name literally means, "Dog ignores it".Ī small, meat-filled baozi from Shanghai containing an aspic that reverts to a juicy broth when cooked. Over time mantou came to indicate only unfilled buns in Mandarin and some varieties of Chinese, although the Wu Chinese languages continue to use mantou to refer to both filled and unfilled buns. According to legend, the filled baozi is a variation of manta invented by military strategist Zhuge Liang. Prior to the Northern Song Dynasty (960–1279), the word mantou was used for both filled and unfilled buns. Written records from the Song dynasty show the term baozi in use for filled buns. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings.īaozi are popular throughout China and have made their way into the cuisines of many other countries through the Chinese diaspora. Each order consists of a steamer containing between three and ten pieces. The other type, Xiǎobāo (小包, "small bun"), measure approximately five centimetres (two inches) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away.
Two types are found in most parts of China: Dàbāo (大包, "big bun"), measuring about ten centimetres (four inches) across, served individually, and usually purchased for take-away. They are a variation of mantou from Northern China. There are many variations in fillings ( meat or vegetarian) and preparations, though the buns are most often steamed. Ditto for the Legal District, in the city’s north-west quarter, with its strong contingent of Italian restaurants.Baozi ( Chinese: 包子), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines.
Nonetheless, the West End is home to a good number of exciting new eateries and established favourites. Restaurants are sparser at the west end of Flinders Lane, around Southern Cross Station. Look around here if you’re planning a date night or special occasion. Sharp, relatively pricey restaurants – and lots of them – dominate this south-east corner of the city. The East End Theatre District, aka the “Paris End” of Collins Street, is a bastion of old Melbourne architecture and money. Visit for outstanding dumplings, hand-pulled noodles, hotpot and more. There are more than 130 restaurants listed below, which is the number we feel is necessary to really do justice to the CBD’s plethora of restaurants.īusy Chinatown, centered on the corner of Swanston and Little Bourke in the CBD’s north-east quarter, is flush with the expected Chinese restaurants, but also many other types. Whatever your budget, occasion or preferred cuisine, this guide can help. Many are high end, catering to business people and affluent theatregoers, but the big student population also means an abundance of cheap places for pizza, dumplings, ramen and more. There’s an enormous concentration of restaurants in Melbourne’s CBD, as in the centre of any big city.
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