At the table
Open the bun and let the hot filling cool before biting. Ask “这是什么馅的？” (“What is the filling?”); ask for chili oil on the side if desired.
This version contains pork fat and wheat, so is not vegetarian or vegan. The filling may be very hot and oily. Check prepared oil, spice blends and any alternative filling for additional ingredients or allergens.
Chili oil is a separate accompaniment, not a required filling. A tofu filling alone does not confirm vegetarian or vegan preparation; dough and cooking fats can differ.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This is the traditional pork-fat type. Tofu and other fillings are separate choices; confirm the complete filling and dough.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Rich pork fat, toasted flour, fried scallion and aromatic spices. Chili oil is separate.
- Chili heat
- Texture
- Soft risen wrapper with a rich, oily filling and soft pieces of pork fat.
- How it’s made
- Steam a risen wheat-dough wrapper around leaf-fat filling with toasted flour, scallion oil, ground Sichuan pepper, five-spice powder and salt.
This is the traditional pork-fat type. Tofu and other fillings are separate choices; confirm the complete filling and dough.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
Ask if they have it first
请问你们有时辰包子吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A pale bun with a rich centre
This account describes a tradition or story, rather than an established historical fact.
In Weinan, shichen baozi are part of a breakfast habit around steaming baskets and small stalls. The traditional dayou filling is built around diced pork leaf fat, toasted flour and scallion oil. The rounded, raised top encloses a much richer filling than its pale wrapper may suggest.