Cha siu bao
In its own language: 叉燒包
Cantonese steamed or baked buns filled with barbecue-flavored pork
Cha siu bao are Cantonese buns stuffed with sweet, barbecue-style pork, served hot as part of dim sum or found in Chinese bakeries. The dough is soft and slightly sweet, with versions that are either steamed to a white finish or baked to a golden brown. Originally from southern China, these buns have inspired local adaptations in places like Hawaii and the Philippines.
- Steamed cha siu bao is white and fluffy; baked is golden and sweet-topped
- The filling uses diced, barbecue-style pork in a sweet-savory sauce
- A staple of Cantonese dim sum and Chinese bakeries
- Known as manapua in Hawaii and keke pua'a in Samoa
What is Cha siu bao?
Cha siu bao are soft buns filled with diced, sweet and savory barbecued pork. The filling combines pork tenderloin with a thick sauce made from ingredients like oyster sauce, hoisin, soy sauce, and sugar. The dough is leavened with both yeast and baking powder, giving the steamed version a fluffy, white appearance, while the baked version is golden and slightly sweet from an egg and sugar glaze. Both are handheld and eaten hot.
Where does Cha siu bao come from?
Cha siu bao comes from Cantonese cuisine in southern China. It is a type of baozi, a filled bun, but stands out for its barbecue-flavored pork filling known as cha siu. Chinese immigrants brought this bun to other parts of the world, especially the Pacific, where it was adapted into local forms such as manapua in Hawaii and keke pua'a in Samoa. In the Philippines, a similar bun called siopao asado developed, using a related but braised pork filling.
How is Cha siu bao made?
The dough for cha siu bao is made with wheat flour, yeast, and baking powder, sometimes with a water roux for extra softness. The pork filling is prepared by slow-roasting pork tenderloin, dicing it, and mixing it with a sauce of soy, oyster and hoisin sauces, sugar, and other seasonings. For the steamed version, the buns are shaped, filled, and steamed until fluffy. The baked version uses a similar dough, brushed with egg and sugar before baking for a glossy, sweet crust.
How and when is Cha siu bao eaten?
Cha siu bao is a staple of dim sum, a meal of small dishes served with tea, especially in Cantonese restaurants. It is eaten hot, often as a snack or light lunch, and is also available in Chinese bakeries. In places like Hawaii and Samoa, local versions are enjoyed as popular snacks. The buns are typically eaten by hand, sometimes dipped in sauces, and are shared among diners.
Kinds of Cha siu bao
There are two main types: steamed, which has a white, fluffy exterior, and baked, which is golden and slightly sweet. In the Philippines, siopao asado is a larger bun with a similar but braised pork filling, sometimes made with chicken. In Hawaii, manapua is a local adaptation, and in Samoa, keke pua'a is the local name. Each version reflects local tastes and ingredients, but all center on a savory-sweet pork filling.
What Cha siu bao means
Cha siu bao is closely tied to the tradition of yum cha, the Cantonese custom of eating dim sum with tea. It is a familiar comfort food for many Chinese communities and has become a symbol of Chinese culinary influence in places like Hawaii and the Philippines. The bun's adaptability has made it a beloved snack across the Pacific, with each region putting its own spin on the classic.
Questions people ask about Cha siu bao
What is cha siu bao made of?
Cha siu bao is made of a soft wheat flour dough filled with diced, barbecue-flavored pork. The filling combines pork with a sauce of oyster sauce, hoisin, soy sauce, sugar, and other seasonings.
Where does cha siu bao come from?
Cha siu bao originates from southern China, specifically Cantonese cuisine. It has spread to other regions through Chinese migration, with local adaptations in places like Hawaii and the Philippines.
How is cha siu bao different from other buns?
Cha siu bao stands out for its sweet and savory barbecued pork filling and its dough, which uses both yeast and baking powder for a unique texture. It comes in both steamed and baked forms.
What are the main types of cha siu bao?
There are two main types: steamed, which is white and fluffy, and baked, which is golden brown and slightly sweet from an egg and sugar glaze.
Is cha siu bao eaten at any special occasion?
Cha siu bao is mainly eaten as an everyday food, especially during dim sum meals, but it is not tied to a specific festival or religious occasion.
Good reading and sources
The facts on this page come from the Wikipedia article "Cha siu bao", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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