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Da Bao (大包) or Dai Bao, is an extra large version of the Chinese steamed bun. When translated, the name literally means big bun. It is commonly sold in Malaysia and Singapore. Compared to the smaller Xiaolongbao, the Da Bao uses fully fermented dough, giving it a less dense texture. The common fillings found in the Da Bao usually consist of either pork or chicken minced meat and a hard boiled egg. Other common fillings include mushroom or Chinese sausage. Sweet and vegetarian versions also exist.

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  • Da Bao (en)
  • 大包 (zh)
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  • Da Bao (大包) or Dai Bao, is an extra large version of the Chinese steamed bun. When translated, the name literally means big bun. It is commonly sold in Malaysia and Singapore. Compared to the smaller Xiaolongbao, the Da Bao uses fully fermented dough, giving it a less dense texture. The common fillings found in the Da Bao usually consist of either pork or chicken minced meat and a hard boiled egg. Other common fillings include mushroom or Chinese sausage. Sweet and vegetarian versions also exist. (en)
  • 大包全稱雞球大包，是點心的一種。用普通的澄麵作皮，以豬肉、鮮筍或沙葛、括雞肉、菜碎等，將釀好餡料的大包蒸製而成。其中，三星大包的餡料包括鹹蛋、冬菇和豬肉。大包貌似菜肉包，但造型較大，約為3個叉燒包大小。 大包源自廣州的茶樓提供的點心之一。部份茶樓負責人體恤草根階層，設計體積大、餡料多，但價格便宜的大包。茶樓通常對大包的規格、質量、定價經過精心計算，以免賠本做生意。「賣大包」一詞亦因而成為廣東流行語，意思是以廉價招徠。一般賣大包有兩種做法： * 按成本出售、不賺錢。 * 以賠上茶價收益出售。 有些茶樓為此限制賣大包的數量，例如每天茶市限賣一次，有些兩次，或者限每位茶客可以買一個大包。儘管大包「超值好食」，但以往茶客均守規矩，一般不會離座搶包。 漸漸因為茶樓文化（飲茶）由廣州傳至香港，在二次世界大戰以前香港的茶樓都有售賣大包。及後香港經濟發展，茶客要求點心的種類更多樣、更精緻，對大包的喜愛程度漸漸減少，加上大包的製作成本較高、工序較多，新式茶樓漸漸沒有大包出售。香港一般只有懷舊茶樓，譬如得如茶樓才有大包出售。現代的則有赤柱酒家。 在越南，大包直到現時仍然流行，餡料多用豬肉、沙葛、鹌鹑蛋、臘腸等等做成，越南話叫賓包。 (zh)
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  • http://commons.wikimedia.org/wiki/Special:FilePath/20150103_鼎泰豐_14_豆沙大包_(15996245750).jpg
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  • Da Bao (大包) or Dai Bao, is an extra large version of the Chinese steamed bun. When translated, the name literally means big bun. It is commonly sold in Malaysia and Singapore. Compared to the smaller Xiaolongbao, the Da Bao uses fully fermented dough, giving it a less dense texture. The common fillings found in the Da Bao usually consist of either pork or chicken minced meat and a hard boiled egg. Other common fillings include mushroom or Chinese sausage. Sweet and vegetarian versions also exist. (en)
  • 大包全稱雞球大包，是點心的一種。用普通的澄麵作皮，以豬肉、鮮筍或沙葛、括雞肉、菜碎等，將釀好餡料的大包蒸製而成。其中，三星大包的餡料包括鹹蛋、冬菇和豬肉。大包貌似菜肉包，但造型較大，約為3個叉燒包大小。 大包源自廣州的茶樓提供的點心之一。部份茶樓負責人體恤草根階層，設計體積大、餡料多，但價格便宜的大包。茶樓通常對大包的規格、質量、定價經過精心計算，以免賠本做生意。「賣大包」一詞亦因而成為廣東流行語，意思是以廉價招徠。一般賣大包有兩種做法： * 按成本出售、不賺錢。 * 以賠上茶價收益出售。 有些茶樓為此限制賣大包的數量，例如每天茶市限賣一次，有些兩次，或者限每位茶客可以買一個大包。儘管大包「超值好食」，但以往茶客均守規矩，一般不會離座搶包。 漸漸因為茶樓文化（飲茶）由廣州傳至香港，在二次世界大戰以前香港的茶樓都有售賣大包。及後香港經濟發展，茶客要求點心的種類更多樣、更精緻，對大包的喜愛程度漸漸減少，加上大包的製作成本較高、工序較多，新式茶樓漸漸沒有大包出售。香港一般只有懷舊茶樓，譬如得如茶樓才有大包出售。現代的則有赤柱酒家。 在越南，大包直到現時仍然流行，餡料多用豬肉、沙葛、鹌鹑蛋、臘腸等等做成，越南話叫賓包。 (zh)
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