As a child, I remember whenever we would visit my grandparents and there would sometimes be a box of assorted Chinese bakery goods on the kitchen table. Most often, there would be BBQ pork buns, red bean buns, and egg tarts, but once in a while there would be cocktail buns (gei mei bao) and pineapple buns (bo lo bao). I always fancied the “special” buns such as the cream-filled cocktail buns and lightly sweetened pineapple buns. (more…)
I’ve had sourdough bread many times, but the most memorable experience was when I was visited San Francisco, where I tasted the most complex, flavorful sourdough bread from the famed Boudin Bakery. Paired with a warm (more…)
Note: This is a updated post of my Gua Bao recipe which was featured on my old blog, and more famously, on the FeedFeed.
It appears that I missed the memo for the pork belly bao phenomenon that occurred back in 2009? Either way, David Chang of Momofuku in New York City has been credited with elevating the Taiwanese “Gua Bao” to a whole different level. (more…)