Top 30 Chinese Breads

Xiaolongbao, a popular Chinese dish, is a type of steamed bun that originated in Shanghai. These small, delicate breads are filled with a rich and flavorful soup, along with a tender meat or vegetable filling. The name "xiaolongbao" translates to "little basket bun" due to their unique appearance. The dough for Xiaolongbao is made from a mixture of flour, water, and yeast, resulting in a soft and slightly chewy texture. The fillings can vary, but the most common ones include pork, crab meat, shrimp, or vegetables. The key characteristic of Xiaolongbao is the savory soup that is trapped inside the bun. This is achieved by using gelatinized broth, which turns into a flavorful liquid when steamed. To eat Xiaolongbao, one must be careful as they are traditionally served hot. The correct way to enjoy them is to gently pick up the bun using chopsticks, being mindful not to puncture it, and place it into a spoon. A small hole is then made in the bun to release the steam, allowing the soup to escape. Finally, it is savored by sipping the soup and savoring the delicious filling. Xiaolongbao is a delightful and unique Chinese bread that combines the comforting warmth of a soup with the softness of a steamed bun.

Baozi is a popular Chinese dish that holds a special place in Chinese cuisine. These steamed buns are a type of bread that is filled with a variety of delicious fillings. Baozi comes in a wide range of flavors, making it a versatile and satisfying meal option. The bread used for baozi is soft and fluffy, with a slightly sweet taste. It is made using a combination of wheat flour, yeast, water, and a pinch of salt. The dough is then shaped into small, round buns and filled with a variety of ingredients. Common fillings include pork, beef, chicken, vegetables, and even sweet fillings like red bean paste. Once filled, the buns are steamed, which gives them their signature soft and moist texture. The steaming process also helps to lock in the flavors of the fillings, creating a delicious and satisfying bite. 

Mantou is a traditional Chinese bread that has been enjoyed for centuries. This soft and fluffy bread is made from a simple dough consisting of flour, water, yeast, and a touch of sugar. The dough is kneaded until smooth and then left to rise, resulting in a light and airy texture. Mantou can be prepared in a variety of shapes and sizes, from small round buns to larger steamed rolls. It is typically steamed, which helps to maintain its softness and preserve its natural flavor. The cooking process also gives the bread a slightly chewy texture, making it a delight to bite into. Mantou is a versatile dish that can be enjoyed in many ways. It can be eaten plain as a snack, or served alongside savory dishes to soak up their flavors. 

Pineapple Bun, also known as "bo lo bao" in Chinese, is a popular sweet bread dish that originated in Hong Kong but has gained popularity throughout China and beyond. Despite its name, the pineapple bun does not actually contain any pineapple. The name comes from its unique crust that resembles the texture of a pineapple's skin. The bun itself is soft and fluffy, with a slightly sweet and buttery taste. The distinguishing feature of the dish is the crunchy and crumbly topping, made from a mixture of flour, sugar, and lard. This topping is placed on top of the bun before baking, creating a delightful contrast in texture with each bite. Pineapple buns are commonly enjoyed as a breakfast or snack item, often served with a slab of butter in the middle, which melts into the warm bread. 

Jianbing is a popular Chinese street food known for its unique combination of flavors and textures. This savory breakfast item is essentially a crispy and thin crepe made from a batter of wheat flour and mung bean flour. The batter is spread onto a hot griddle and cooked until it forms a thin and delicate pancake. Once cooked, the Jianbing is topped with a variety of fillings and condiments. The most common fillings include crispy fried wonton skin, scallions, cilantro, and pickled vegetables. Additional ingredients such as eggs, meats, and sauces can also be added to enhance the flavor. The Jianbing is then folded up and served as a convenient on-the-go meal. Its crispy exterior and flavorful fillings make it a delightful combination of textures and tastes. 

Cong you bing, also known as scallion pancakes, is a popular Chinese bread dish that originated in Northern China. It is a savory pancake made with a simple dough consisting of flour, water, and salt, which is then rolled out and filled with chopped scallions or green onions. The dough is then folded and rolled again, creating layers that give the pancake a flaky texture when cooked. Cong you bing is typically pan-fried until golden brown and crispy on the outside, while remaining soft and chewy on the inside. The scallions add a flavorful and aromatic element to the pancake, making it a delicious and satisfying snack or breakfast option. In some variations of cong you bing, additional ingredients like sesame oil or spices may be added to enhance the flavor. It is commonly served with a soy-based dipping sauce or enjoyed on its own. 

Cha siu bao, also known as Chinese barbecue pork buns, is a popular and delicious dish in Chinese cuisine. These soft and fluffy bread buns are filled with a sweet and savory filling made from char siu, which is a type of Cantonese-style barbecued pork. The bread dough is typically made with a combination of flour, yeast, sugar, and milk, resulting in a light and airy texture. Once the dough has risen, it is shaped into individual buns and filled with the flavorful char siu filling. The filling is made by marinating the diced pork in a mixture of honey, soy sauce, hoisin sauce, and various spices, then cooking it until tender and caramelized. Cha siu bao can be steamed or baked, depending on personal preference. Steaming the buns results in a soft and moist texture, while baking gives them a slightly crispy exterior. The buns are often served as a snack or dim sum item, either on their own or alongside other dishes. With its combination of fluffy bread and succulent pork filling, cha siu bao is a beloved and satisfying treat that showcases the delicious flavors of traditional Chinese cuisine.

Bing is a type of Chinese bread that has been enjoyed for centuries. It is a versatile dish that comes in various shapes, sizes, and flavors, making it a staple in Chinese cuisine. The dough for Bing is typically made from wheat flour, water, and sometimes yeast or baking powder. One of the most popular types of Bing is the scallion pancake, which is a flaky, savory bread filled with chopped scallions and often pan-fried until crispy. Another type is the sesame seed bread, which features a soft and fluffy interior with a crispy crust topped with sesame seeds. Bing can also be filled with various ingredients, such as meat, vegetables, or sweet fillings like red bean paste or taro. 

Shaobing, also known as huoshao, is a type of flatbread popular in northern Chinese cuisine. It is baked and unleavened, featuring layers in its structure. Shaobing can be prepared with or without fillings and may or may not have sesame seeds on the surface. The fillings in Shaobing come in two main categories: savory and sweet. Some popular choices include red bean paste, black sesame paste, stir-fried mung beans with egg and tofu, braised beef, smoked meat, as well as beef or pork seasoned with various spices.

Shengjian mantou, also known as pan-fried buns, is a popular street food in China that originated from Shanghai. These delectable breads are made from a soft and fluffy dough filled with a savory mixture of minced pork and rich soup broth. The process of making Shengjian mantou involves first shaping the dough into small round buns, then filling them with the pork filling. The buns are then carefully pan-fried on a hot griddle until they develop a golden-brown crust on the bottom. After that, a small amount of water is added to the pan, which creates steam and helps cook the buns further. This results in a unique combination of a crispy bottom and a soft, steamed top. The flavors of Shengjian mantou are a delightful blend of savory and slightly sweet. The juicy pork filling bursts with flavor, while the dough remains light and fluffy. 

Tandyr nan is a type of flatbread that is traditionally cooked in a tandyr, a clay oven heated by charcoal or wood fire. The bread is typically made with simple ingredients such as flour, water, yeast, and salt. The dough is prepared by mixing the ingredients and kneading it until it becomes soft and elastic. It is then divided into small portions and rolled out into thin rounds. These rounds are then cooked in the tandyr oven, where they are placed on the hot walls and baked until they puff up and develop a golden-brown color. Tandyr nan is known for its unique texture and flavor. The bread is soft and chewy on the inside, with a slightly crispy and charred exterior. It has a subtle sweetness and a mild smoky aroma, which comes from the traditional cooking method. 

Manapua, also known as "char siu bao" in Mandarin, is a popular Chinese bread dish that originated in Guangdong, China. It is a steamed or baked bun filled with a savory pork filling called "char siu," which is a sweet and sticky barbecued pork. The bun itself is soft and fluffy, with a slightly sweet taste. The process of making manapua involves preparing the dough, which is made from flour, yeast, sugar, and water. The dough is then left to rise before being divided into small portions. Each portion is flattened and filled with the char siu filling, which is made by marinating the pork in a combination of soy sauce, hoisin sauce, honey, and other seasonings. Once the buns are filled, they are either steamed or baked until they become puffy and golden brown. 

Hujiao bing, also known as pepper bun, is a baked bun with its origins in Fuzhou, the capital of China's Fujian province. This street food has gained popularity in Taiwan and is commonly found in night markets and small food stalls across the island. The typical ingredients used in hujiao bing include flour, water, and a leavening agent for the outer dough. The inner filling consists of a meat protein, often pork or beef, marinated with sugar, soy sauce, white pepper or black pepper, and scallions.

Cocktail buns, also known as gai mei bao in Chinese, are a popular type of bread that originated in Hong Kong. These delectable treats are characterized by their soft and fluffy texture, golden exterior, and sweet filling. The bun itself is made from a basic bread dough, typically enriched with ingredients like milk, eggs, and butter, which gives it a rich and tender crumb. What sets cocktail buns apart is the filling, which is a delightful combination of butter, sugar, and shredded coconut. This sweet and buttery mixture is generously spread onto the flattened dough before being rolled up, resulting in a spiral pattern when baked. Once out of the oven, the buns are often finished with a light brush of sugar syrup, giving them a glossy appearance and an extra touch of sweetness. 

Wotou, also known as Chinese breads, are a traditional staple in Chinese cuisine. These breads are made from cornmeal, which gives them a distinctive yellow color and a slightly sweet taste. Wotou are typically steamed rather than baked, resulting in a soft and moist texture. The process of making Wotou involves mixing cornmeal with water and sometimes adding a small amount of wheat flour or rice flour for added texture. The dough is then shaped into small rounds or rectangles and steamed until cooked through. They are often served as a side dish or eaten as a snack. Wotou are versatile and can be enjoyed in various ways. They can be eaten plain, dipped in sauces, or used as a base for other dishes. 

Guokui is a type of flatbread made from flour that originates from Shaanxi cuisine. It comes in various regional versions, including Jingzhou, Shaanxi, Henan, Sichuan, and Gansu. In the Jingzhou style, a dough made from flour, water, yeast, and sugar is filled with either a savory mixture like chicken, beef, and pickled vegetables, or a sweet filling such as red bean paste. The filled dough is then flattened and crisped up inside a cylindrical charcoal oven. On the other hand, the Shaanxi style of guokui is characterized by a round shape, approximately a foot in diameter, an inch in thickness, and weighing around 2.5 kg.

Kompia, also known as kompyang, is a bread originating from Fuzhou, the capital city of China's Fujian Province. It is crafted using a mixture of lard, onions, salt, and flour. The process involves forming a ball of flour, filling it with desired ingredients, and flattening it with a rolling pin. The flattened dough is then placed on the sides of a traditional homemade Chinese oven, where it bakes for approximately 15 minutes. Commonly, meat serves as a popular filling for this bread.

Lotus leaf bread is a type of Chinese steamed bread characterized by its semi-circular and flat shape. These loaves feature a horizontal fold that, when opened, gives the impression that the bread has been sliced. To enhance its resemblance to a lotus leaf, lines or patterns are often added. Traditionally, these buns are enjoyed alongside flavorful meat dishes like roast duck or pork belly. Additionally, they can be stuffed with various fillings for added variety.

Ham and egg bun is a delightful dish that combines the rich flavors of ham and egg in a soft and fluffy bread bun. It is a popular street food in China and is loved for its simplicity and delicious taste. The bun itself is made from a dough that is light and airy, with a slight sweetness. It is then filled with slices of savory ham and a perfectly cooked egg. The ham adds a salty and smoky flavor, while the egg provides a creamy and satisfying texture. 

Bakpao, also known as baozi, is a popular Chinese dish that features delicious steamed bread filled with various savory or sweet fillings. Originally from Northern China, bakpao has become a staple in Chinese cuisine and is enjoyed in various regions across the country. The bread for bakpao is made from a simple dough of flour, yeast, sugar, and water. After the dough rises, it is divided into small portions and shaped into round or oval shapes. The filling options for bakpao are endless, ranging from traditional pork and vegetable fillings to more modern variations such as curry chicken, BBQ pork, or sweet red bean paste. Once filled, the bakpao is carefully placed in a steamer and steamed until the bread becomes fluffy, light, and slightly sticky. The steaming process allows the flavors of the filling to meld with the soft and chewy bread, creating a harmonious balance of taste and texture. Bakpao is often enjoyed as a snack or a light meal, and it can be found in street food stalls, markets, or even high-end restaurants in China and other parts of Asia. Its popularity has spread globally, making it a beloved dish in many countries around the world.

Dalieba is a type of Chinese bread designed to resemble Russia's rye bread, borrowing its name from the Chinese word "Da," meaning "Big," and the Russian word "lieba," which translates to "Bread" in Russian. Despite the theoretical inspiration from Russian rye bread, dalieba is crafted using wheat flour rather than rye flour. This bread has a slightly sweet taste, distinguishing it from the savory profile often associated with traditional rye bread.

Laobing, a prevalent unleavened flatbread in northern China, particularly in Beijing, is often likened to a Chinese pancake. These flatbreads can be as large as a pizza, approximately one centimeter thick, and possess a doughy and chewy texture. The preparation involves pan-frying a rolled and layered unleavened dough made from salt, flour, and water. While most laobing are plain, some variations include the addition of scallions or brown sugar within the pastry.

Da Bao, also known as the "big bun," is a popular Chinese bread dish that originated in Shanghai. It is a soft and fluffy steamed bun filled with a variety of delicious ingredients. The bun is made from a simple dough mixture of flour, yeast, sugar, and water, which is then left to rise before being steamed to perfection. The filling of Da Bao is what sets it apart. Traditionally, it consists of braised pork belly, along with a combination of pickled mustard greens, crushed peanuts, and a sweet and savory sauce. However, modern variations can include different fillings such as chicken, beef, or even vegetarian options like mushrooms or tofu. When served, Da Bao is usually presented in a steamer basket, with each bun individually wrapped in a small piece of parchment paper. 

Baba is a heavy round bread crafted by the Naxi people in north-western Yunnan, China. This thick bread can be made either plain or filled with various ingredients, offering both sweet and savory options. Often referred to as 'Chinese Pizza,' baba's versatility is highlighted as it can be consumed in its plain form or cut into pieces, transforming it into a spicy snack.

Mandarin rolls are a type of steamed bun made from a mixture of wheat flour, yeast, water, salt, sugar, and baking soda. Additional ingredients like soybean oil, vegetable shortening, and milk or milk powder may also be included. Following the proofing process, the elastic and pliable dough is adorned with scallions, sliced, twisted into layered knots, and then subjected to steaming. The outcome is a delicately oily roll with a soft, fluffy consistency and a pleasing chewiness. Typically savory, these rolls derive their flavor from scallions, salt, and sometimes Chinese five spice in the filling. However, sweet variations are also available. In the southern varieties of Mandarin rolls, a subtle sweetness prevails, making them suitable for consumption on their own or accompanied by sweetened condensed milk.

Chinese beef buns, also known as "niu rou bao," are a popular street food in China and have gained international popularity. These delightful buns consist of a fluffy and slightly sweet bread filled with flavorful, tender beef. The process of making Chinese beef buns involves several steps. First, a dough is prepared using flour, yeast, sugar, and water. The dough is then left to rise before being divided into individual portions. Meanwhile, a beef filling is cooked, typically consisting of minced beef, onions, garlic, and a savory sauce. The filling is then cooled before being placed in the center of each portion of dough. The dough is then sealed and shaped into small buns. Once assembled, the beef buns are steamed until the bread is soft and fluffy. 

Huangqiao sesame cake is a traditional Chinese bread that originated from the city of Huangqiao in Jiangsu province. This delectable dish has gained popularity throughout China and beyond for its unique taste and texture. The bread is made from a simple mixture of wheat flour, yeast, water, and a generous amount of sesame seeds. The dough is kneaded until smooth and then rolled into flat, round shapes. These rounds are then brushed with sesame oil and sprinkled with even more sesame seeds before being baked to golden perfection. The result is a bread that is crispy on the outside, with a soft and fluffy interior. The sesame seeds add a delightful crunch and a nutty flavor that complements the bread's natural sweetness.

Youtazi is a type of steamed bread, shaped like a multi-layer tower. It boasts a fluffy and soft texture, and it is commonly enjoyed alongside meatball soup, which is typically prepared using beef.

Ping on bun is a classic dish from Hong Kong with a rich tradition. This steamed bun is crafted from low-protein rice flour and sugar, featuring a filling of lotus seed paste, sesame, or sweet bean paste. Notably, the bun is imprinted with Chinese characters conveying sentiments of "peace" or "safety."

Tuna bun is a popular and delicious dish that combines the softness of bread with the savory flavors of tuna. The bun itself is made from a fluffy dough that is slightly sweet and has a light, airy texture. The dough is then filled with a mixture of tuna, mayonnaise, and various seasonings such as soy sauce, sesame oil, and chopped green onions. The tuna filling is creamy and flavorful, making it a perfect accompaniment to the softness of the bun.The buns are typically baked until golden brown, giving them a crispy outer layer that contrasts with the tender dough inside.