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Tangbao or soup buns are a large, soup-filled type of steamed buns (''baozi'') in Chinese cuisine. They are also sometimes known as ''guantang bao'' or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup. Some examples include: * ''Tangbao'' from Kaifeng, in Henan province: The traditional ''tang bao'' in Kaifeng is a large bun, similar to other baozi, which is bitten open to release the soup filling, which is then drunk with a spoon. However, the traditional form has all but disappeared, with most eateries choosing to serve a Jiangsu-style ''tangbao'' where the soup is drunk with a straw. * ''Tangbao'' from Yangzhou and elsewhere in Jiangsu province: This variety is found throughout the Jiangnan region. Often served in its own individual steaming basket, the large steamed bun contains a soup filling made with pork gelatin and sometimes, crab roe. The soup is drunk with a straw, the rest of the bun eaten afterwards. * ''Xiaolongbao'' from Shanghai and elsewhere in Jiangsu province: a small sized variety of ''tangbao'' usually made with unleavened dough, each bun is picked up and bitten open to access the pork and soup filling. * ''Xiaolong tangbao'' from Wuhan: similar to a xiaolongbao in shape, but made with leavened dough. * ''Tangbao'' from Jingjiang and elsewhere in Jiangsu province: Large steamed soup-filled buns filled with pork or crab stock in individual steaming basket, usually served with ginger slices and vinegar. ==See also== * Xiaolongbao * Wonton * List of steamed foods 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tangbao」の詳細全文を読む スポンサード リンク
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