Talk:Baozi

From Wikipedia, the free encyclopedia

This article is part of WikiProject China, a project to improve all China-related articles. If you would like to help improve this and other China-related articles, please join the project. All interested editors are welcome.

Start

This article has been rated as Start-Class on the quality scale. (add comments)

[edit] Xiaolongbao

Is Xiaolongbao really a baozi (bun)? Although it's called as such, it's really more of a jiaozi (dumpling). --Yuje 16:39, August 7, 2005 (UTC)

[edit] Zhuge Liang

Is there a reason that this article does not link to Zhuge Liang? Zhuge Liang links to Baozi, stating that Zhuge Liang is the legendary inventor of the dish. It is obviously duplicative to put the fact in both places, but is there a reason not to? Surely if there is more to the legend, it should be placed in only one of the articles, but the simple fact, linking the two as it does, ought surely to be in both?

[edit] Need to reorder the names of the Baozi here.

When we look at

   * Charsiu bau or Cha Siu Baau (Simplified: 叉烧包; Traditional: 叉燒包; Hanyu Pinyin: chāshāobāo) or manapua, filled with barbeque-flavoured char siu pork.
   * naihuangbao (Chinese: 奶黃包; Hanyu Pinyin: nǎihuángbāo): filled with sweet yellow custard filling.
   * pineapple bun or bo lo bao: a sweet and crispy baozi, though it does not actually contain pineapple.
   * Xiaolongbao (Chinese: 小笼包; Hanyu Pinyin: xiǎolóngbāo) or tangbao: a soup-flavored baozi from Shanghai. Because it is succulent and prepared with a flour enclosing, it is considered different from other bao types, and more closely resembles a jiaozi
   * Goubuli a baozi variety from Tianjin; its name literally means, "Dogs don't pay attention to it."
   * Lingyoong bau is a bean-paste bun filled with sweetened lotus beans (the light brown filling).
   * Taosa bau is a bean-paste bun filled with sweetened black beans (the black filling).

Charsiu baau is in Cantonese
naihuangbao is in Pinyin
pineapple bun is in English
Goubuli is in Pinyin or maybe become an English name for that kind of Baozi.

Shall we reorganize them in a more paralell structure?

[edit] Merge discussion: Pao

Being Cantonese, I've always heard it pronounced as "bao", and for the most part, "Pao" and "Bao" are the same thing. So I think they should be merged. 68.163.171.157 02:23, 10 August 2006 (UTC)PhoenixSeraph

If they are describing the same thing, then yes; merge baozi and pao. But note the different names in the opening paragraph. Fourohfour 13:38, 10 June 2006 (UTC)

But they are not describing the same thing. CSB is a subtype of Baozi, and the two should remain distinct articles 70.50.62.16 06:13, 31 July 2006 (UTC)

They are probably different. Being Mandarin, I've never heard of the word Pao, but the fact that it the filling may be omitted differentiates itself from Baozi, which always has filling (the current article is kind of ambiguously worded on that subject). I would go for keeping them seperate. — Edward Z. Yang^(Talk) 20:43, 9 October 2006 (UTC)

[edit] Merge discussion from Talk:Cha Siu Baau

Cha siu baau is a different type of baozi and warrants its own article. As such I do not think it should not be merged. Sjschen 01:54, 14 July 2006 (UTC)
oppose merge as well Chensiyuan 04:06, 28 September 2006 (UTC)
Oppose — Cha siu baau is considered to be a distinct dish, independent from the baozi. Also, it is famous worldwide, and is called manapua by the Hawaiians.--Endroit 15:05, 29 September 2006 (UTC)
Support Cha siu baau is just a subset of baozi. It fits under the meaning of baozi which is a Chinese bun filled with meat or vegetables. Besides, there's so little content in this article. Can anyone give me good reasons why this baau can't be just a section of the bigger baozi article. I'll only agree to having an independent Cha siu Baau article if there's enough material.Wai Hong 16:20, 23 October 2006 (UTC)