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Tang Bao
Place of originChina
Region or stateVarious
Simplified Chinese汤包
Traditional Chinese湯包
Literal meaning"soup bun"
Simplified Chinese灌汤包
Traditional Chinese灌湯包
Literal meaning"soup-filled bun"
A crab-roe tang bao of the Jiangsu style

Tangbao or soup buns are large, soup-filled steamed buns (baozi) in Chinese cuisine.[1][2] 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. Tangbao first appeared in the capital city of the Song dynasty, Bianjing, now Kaifeng, Henan. It spread to the Yangtze River delta following the Jingkang Incident.[3]


Some examples of tangbao include:

See also


  1. ^ Jiang, S. (2004). Let's Go China 5th Edition. St. Martin's Press. p. 383. ISBN 978-0-312-32005-8.
  2. ^ Walhout, Hannah (October 13, 2016). "Everything You Didn't Know You Needed to Know About Georgian Soup Dumplings". Food & Wine. Retrieved November 5, 2016.
  3. ^ "开封第一楼灌汤小笼包". Archived from the original on 2014-10-12.