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gua-bao
Sign in to saveKoah-pau or gua bao or cuapao also known as a pork belly bun, ambiguously as bao, or erroneously as bao bun, is a type of lotus leaf bun originating from Fujianese cuisine in China. It is also a popular snack in Taiwan, Singapore, Malaysia, the Philippines, and Nagasaki Chinatown in Japan.
Key facts
- Food.name
- Koah-pau
- Food.image
- Steamed Sandwich,taken by LeoAlmighty.jpg
- Food.image_size
- 300px
- Food.caption
- A traditional gua bao
- Food.alternate_name
- cuapao
- Food.country
- China
- Food.region
- Fujian
- Food.course
- Snack, main dish, side dish
- Food.served
- Hot
- Food.main_ingredient
- Lotus leaf bread, stewed meat, condiments
- Food.minor_ingredient
- Red-cooked pork belly, pickled mustard, coriander, ground peanuts
- Food.variations
- Fried chicken, fish, eggs, stewed beef, lettuce
- Chinese.c
- 割包 or 刈包
- Chinese.p
- guàbāo
- Chinese.l
- cut bun
- Chinese.poj
- koah-pau
- Chinese.lang1
- Tagalog
- Chinese.lang1_content
- kuwapaw
via Wikipedia infobox
Article
7 sectionsContents
- Etymology
- History
- In Asia
- In the West
- Gallery
- See also
- References
Koah-pau or gua bao or cuapao also known as a pork belly bun, ambiguously as bao, or erroneously as bao bun, is a type of lotus leaf bun originating from Fujianese cuisine in China. It is also a popular snack in Taiwan, Singapore, Malaysia, the Philippines, and Nagasaki Chinatown in Japan.
It consists of a slice of stewed meat and condiments sandwiched between flat steamed bread known as lotus leaf bread (). The lotus leaf bread is typically in size, semi-circular and flat in form, with a horizontal fold that, when opened, gives the appearance that it has been sliced. The traditional filling for gua bao is a slice of red-cooked pork belly, typically dressed with stir-fried suan cai (pickled mustard greens), coriander, and ground peanuts.