It was so hard to pick, but we are boiling down our top bao picks to Nanxiang’s xiaolongbao, Jiangsu’s tangbao, and Xinjiang’s baked bao. We traveled to these regions to see how they mix, roll, and wrap these yummy handmade buns.

This is a four-part series that brings together previous episodes from our Eat China’s Noodle and Bao Edition. You can also catch it on Asian Food Network. Stay tuned for the next episode for even more stories about bao!

Don’t miss our stories, what’s buzzing around the web, and bonus material. Sign up for the GT NEWSLETTER: http://gt4.life/YTnewsletter

00:00 Nanxiang’s xiaolongbao
07:12 Jiangsu’s tangbao
15:32 Xinjiang’s baked bao

If you liked this video, we have more stories about food and drinks in China:

Why Is Mala so Addictive? All About This Numbing Spicy Sensation | Eat China: Back to Basics S4E6
https://dai.ly/x8aydk5

Woks: The King of Chinese Cooking Pots | Eat China: Back to Basics S4E7
https://dai.ly/x8b4xe8

Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2
Stay updated on Twitter: http://twitter.com/goldthread2
Join the conversation on Facebook: http://facebook.com/goldthread2
Have story ideas? Send them to us at hello@goldthread2.com

Producer: Clarissa Wei
Videographer: Patrick Wong, Deng Yang, Shirley Xu
Animation: Frank Lam
Editor: Joel Roche
Mastering: Victor Peña

#bao #food #china