Tang Bao
Type Baozi
Place of origin China
Region or state Various
Cookbook: Tang Bao  Media: Tang Bao
Simplified Chinese 汤包
Traditional Chinese 湯包
Literal meaning "soup buns"
A crab-roe tang bao of the Jiangsu style

Tangbao or soup buns are a large, soup-filled type of steamed buns (baozi) in Chinese cuisine.[1][2] They are also sometimes known as guantang bao or soup-filled buns. Various varieties are found, with some name variations in various parts of the country. All of these buns are made by wrapping a gelatinous filling in dough, which is then steamed to melt the filling into soup.


Some examples of tangbao include:

See also


  1. Jiang, S. (2004). Let's Go China 5th Edition. LET'S GO CHINA. St. Martin's Press. p. 383. ISBN 978-0-312-32005-8.
  2. Walhout, Hannah (October 13, 2016). "Everything You Didn't Know You Needed to Know About Georgian Soup Dumplings". Food & Wine. Retrieved November 5, 2016.
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