At the table
Gently break open the bun and let the filling cool before biting. Remove any paper underneath.
Contains wheat and pork, including lard. The filling may be hot; ask about other seasonings if you have allergies.
This description covers the fresh pork-and-scallion version; other fillings do not necessarily use the same ingredients.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Other fillings exist, including sweet-savory mixtures; ask which filling is available rather than assuming every bun is the pork version.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory pork and scallion with a rich wheat aroma.
- Chili heat
- Texture
- Soft, tender layers around a moist minced-pork filling.
- How it’s made
- Fermented wheat dough is spread with lard, rolled and folded, filled with pork and scallions, then steamed.
Other fillings exist, including sweet-savory mixtures; ask which filling is available rather than assuming every bun is the pork version.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Guizhou.
About this regional connection
Guizhou: Anshun layered pork steamed bun.
Ask if they have it first
请问你们有安顺破酥包吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Layers in an Anshun breakfast
Anshun's posu bao is a familiar breakfast bun. Its appeal comes from the layers formed with lard: the steamed wrapper can be gently pulled apart, revealing the fragrant filling.
