Dish

Tangbao

Tangbao is a popular street food in China, especially in Shanghai. The dumpling is made with a thin wheat flour wrapper and filled with pork or crab meat and a savory soup broth. When steamed, the broth inside the dumpling turns into a hot soup that bursts in your mouth when you take a bite. Tangbao is usually served with black vinegar and ginger slices. It is important to eat the dumpling carefully to avoid burning your mouth with the hot soup inside.

Asian cuisine› Chinese cuisine

Dumplings

Origins and history

Tangbao originated in Shanghai in the early 20th century and has since become a popular street food in China. It is believed that the soup dumpling was invented by a chef who wanted to create a new type of dumpling that would be both delicious and convenient to eat on the go.

Dietary considerations

Tangbao is not suitable for vegetarians or vegans as it contains meat. It is also not recommended for people with high blood pressure or high cholesterol due to its high sodium and fat content.

Variations

There are many variations of Tangbao, including those filled with chicken, shrimp, or vegetables. Some Tangbao are also made with a sweet filling, such as red bean paste or sesame paste.

Presentation and garnishing

Tangbao is usually served in a bamboo steamer basket. It is garnished with chopped green onions and served with black vinegar and ginger slices.

Tips & Tricks

To eat Tangbao, use chopsticks to pick up the dumpling and place it on a spoon. Carefully bite a small hole in the wrapper to release the soup inside, and then sip the soup from the spoon. Dip the dumpling in black vinegar and ginger before eating.