Talk:Cha siu bao

Merge

• 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)

Accents

Do we really need accents on "cha siu baau"? If we transliterate something into Cantonese, I don't think it needs accents, personally... typhoonchaser 06:53, 8 February 2007 (UTC)

The English doesn't have accent marks/numbers; the transliteration does. — LlywelynII 15:31, 8 September 2011 (UTC)

Move to Roast pork bun?

In English, I've definitely heard it more often referred to by the name "roast pork bun" than by "cha siu baau". What do people think about moving it? —Umofomia 06:47, 11 April 2007 (UTC)

I'd say a redirect to here from roast pork bun would be nice, but I'm neutral on moving it to roast pork bun, because cha siu baau technically is not really "roast pork", it's a special type of roast pork, cha siu... typhoonchaser 07:19, 11 April 2007 (UTC)

Yes, I realize it's not "roast pork" in the way that most people think of roast pork, but "roast pork bun" (and sometimes "barbecued pork bun") is what many English speakers call it anyway. Most don't recognize "cha siu baau". From WP:NAME#Use_English_words:

Name your pages in English and place the native transliteration on the first line of the article unless the native form is more commonly recognized by readers than the English form.

—Umofomia 07:32, 11 April 2007 (UTC)

That's why I'm neutral. =P I'd wait for more people to respond before moving it to roast pork bun. typhoonchaser 11:53, 11 April 2007 (UTC)

This one is hard to call. It's predominantly referred to as char siew pau (or however you spell it) in English in Malaysia and Singapore. It may sometimes be called BBQ Pork Pau but rarely Roast Pork Pau or bun. (The distinction between bun and pau is perhaps important because kaya pau is likely to be confused with a kaya buns made with more European style bread if called a kaya bun) Other countries may vary. My POV is that wikipedia policy on English varieties applies here. There is no clear most common English name since it depends on country. Therefore we should stick with first substanial update which is cha siu baau. Nil Einne 16:46, 2 July 2007 (UTC)

Dim Sum Bun?

In a number of western supermarkets here in British Columbia I've found 'cha siu baau' sold as "Dim Sum Buns" in the frozen Chinese food sections. Additionally, I frequently find Chinese restaurants translating 'cha siu baau' as a generic "Dim Sum Bun" on their dim sum menu. I can't find a good place to add this in and don't have any sources besides packaging on these rather delicious frozen ones I've been enjoying the past few weeks. ExocetCom 06:57, 22 September 2007 (UTC)

In the US it is also sold as BBQ pork buns, Chinese pork buns, Steamed dim sum baau? I supposed you could add a terminology section. And we can just fill it up with every possible name. Benjwong 20:56, 23 September 2007 (UTC)

An interesting section would be the history of the pork bao or bun in the west. I did not taste a pork bun until the early 1980s in the Bay Area, and that was from a street vendor. The vendor called it a "pork bao". — Preceding unsigned comment added by 98.119.151.233 (talk) 06:57, 11 August 2013 (UTC)

Tone

In the Cantonese cuisine section, "The best and most authentic dim sum restaurants serve char siu bau that has a generous amount of succulent filling." has an unprofessional tone, and feels like someone voicing their personal opinion. If there is evidence of having a generous amount of filling being more tradional, this could be reworded, otherwise maybe it should go. —Preceding unsigned comment added by 68.160.24.32 (talk) 16:29, 10 August 2009 (UTC)

Official/academic translation of the term...???

• http://fld.hust.edu.cn/ReadNews.asp?NewsID=2331

--222.67.218.164 (talk) 03:36, 3 February 2010 (UTC)

• http://scholar.google.com/scholar?hl=en&source=hp&q=pork%20bun%20%E5%8F%89%E7%83%A7%E5%8C%85&um=1&ie=UTF-8&sa=N&tab=ws

--222.67.218.164 (talk) 03:38, 3 February 2010 (UTC)

• http://scholar.google.cn/scholar?hl=zh-CN&as_sdt=2000&q=%E5%8F%89%E7%83%A7%E5%8C%85+pork+bun

--222.67.218.164 (talk) 03:40, 3 February 2010 (UTC)

• http://scholar.google.cn/scholar?hl=zh-CN&q=%E5%8F%89%E7%83%A7%E5%8C%85+Cha+siu+baau&btnG=%E6%90%9C%E7%B4%A2&lr=&as_ylo=&as_vis=0

--222.67.218.164 (talk) 04:34, 3 February 2010 (UTC)

• http://scholar.google.cn/scholar?hl=zh-CN&q=%E5%8F%89%E7%83%A7%E5%8C%85+bun&btnG=%E6%90%9C%E7%B4%A2&lr=&as_ylo=&as_vis=0

--222.67.218.164 (talk) 04:36, 3 February 2010 (UTC)

Page needs moving

Cha siu baau is an WP:OR mash of the Mandarin and Cantonese forms, skipping the English and the Hawaiian versions that are presumably more common in English use. We should pin down the WP:ENGLISH WP:COMMONNAME and move the page there. [And there's apparently some mix-up with the cha siu bao page preventing a move there in the meantime. Probably some editor cut-and-pasted their way into mucking up the page histories. If any admins happen past, kindly tidy it up.] — LlywelynII 15:35, 8 September 2011 (UTC)

The redirect at “Cha siu bao” didn’t seem to have any real page history (other than move entries), so I deleted it and moved the article. Larry V (talk | email) 18:54, 3 November 2011 (UTC)

Manapua

The Hawaiian-style manapua has evolved to become its own form of cuisine, separate and distinct from this topic. It deserves its own article and should not redirect here. Viriditas (talk) 03:06, 26 November 2013 (UTC)

In pinyin, characters are grouped to form words

Therefore it is Chāshāobāo and not Chā shāo bāo.

It is Shànghăi (or Shanghai), not Shang Hai.

Thus, I am changing Chā shāo bāo to Chāshāobāo

Red color

Does anybody know why many of these buns have a filling colored red? This must have had some traditional or historic reason, but I've seen buns with filling so saturated in red food coloring that it stained everything it touched, including diners' mouths and tongues. The color does not seem to correlate with taste, and I have had fillings colored light or dark brown which tasted no different from (or even better than) the glow-in-the-dark red ones. The description of the Polynesian variation gives one version of the reason, but are there any other explanations? Reify-tech (talk) 03:34, 22 February 2017 (UTC)

Proposed merge of Siopao into Cha siu bao

These appear to be the same dish with cha sio bao being the more WP:COMMONNAME in English. There aren't a lot of sources for Filipino cuisine to use for the siopao article. Spudlace (talk) 03:57, 17 July 2020 (UTC)

Quite a bit of what has been added to the Siopao article would actually belong in Baozi article, as they're about other fillings. --Paul_012 (talk) 21:42, 8 August 2020 (UTC)

烧包 (Siew Pau) is the same as siu bao (also 烧包). All English language sources I've found use this in the context 叉烧 (barbecue pork). Siopao asado is the same thing as char siu bao, and there aren't any reliable sources for the others (bola bola, etc.) Spudlace (talk) 00:51, 9 August 2020 (UTC)

Support the merge, but to Baozi, the broader term, given that my reading of the English references on the Siopao page indicate that the term is used for fillings other than pork, and hence the merge should be to the broader topic. Klbrain (talk) 14:06, 10 August 2021 (UTC)