Tangbao (soup buns) from Xi’an, China: Xi'an Tangbao (soup buns) exhibit the uniqueness, flavor, and savory taste of Xi'an's Muslim cuisine culture.
Sheng Jian Bao from Shanghai, China: Bite-sized sheng jian bao has crispy dough skin and juicy fillings made with fresh meat. They are intricately made and their delicious flavor lingers on one's taste buds. (Click to see Cantonese-style Sheng Jian Bao)
Goubuli Baozi from Tianjin, China: Goubuli baozi adhere to strict rules of preparation. They are considered very visually appealing as well with each bun should have no less than 15 creases.
Xiao Long Bao from Hangzhou, China: Filled with soup, these are called xiao long soup buns, or xiao long soup dumplings. For the kind without soup, see Cantonese Xiao Long Bao.
Char Siu Bao (BBQ Pork Buns) from Guangdong, China: A flower-shaped bun filled with Cantonese barbecue pork filling.
Chicken Broth Soup Buns from Nanjing, China: These buns have thin dough skin and plentiful filling. Typically, after cooling a bit, people will first suck out the chicken broth before eating the entire bun with vinegar.
