Paus (Steamed Buns) Recipe Book by Coco Kong
MORE THAN 70 RECIPES!
Paus (Chinese steamed buns aka Bao or Baozi) have been a popular snack food in China with a recorded history of more than 1,800 years (China's three kingdom period) when they were invented by famous scholar and military strategist Zhuge Liang.
In its plain bun aspect it is similar to traditional Chinese mantou but it is most often filled with meat and/or vegetarian fillings.
There is the famous Tianjin paus (small Shanghainese paus encased with stock and filling) and Taiwan has their own version of a similar pau in a bigger size. Hong Kong has an annual (May) Paus Festival in Cheung Chau where a hill of 6,000 paus are assembled together and there is a mad scramble to reach the topmost prosperity pau perched on the highest point.
Locally, most dim-sum restaurants are usually packed to burst at the seams during weekends as families gather to savour dim-sum and paus. With the long history of Chinese migration to Malaysia, there are also many types localized paus (even some halal paus) to choose from, like Big Pau, Charsiew Pau, Sang Yoke Pau, Red Bean Pau, Vegetable Pau, Curry Pau, Salted Egg Yolk Pau, Nestled Pau and many others.
Coco Kong brings to you many traditional as well as innovative new paus recipes in this book
Enjoy your paus!
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