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Lotus seed bun

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(Redirected from Liánróngbāo) Chinese sweet bun
Lotus seed bun
A bamboo steamer of lotus seed buns
served in a Cantonese restaurant
as a type of dim sum.
TypeSweet bun
Place of originChina
Main ingredientsYeast-based dough, lotus seeds
Lotus seed bun
Traditional Chinese蓮蓉包
Simplified Chinese莲蓉包
Hanyu Pinyinlián róng bāo
Cantonese Yalelìhn yùhng bāau
Transcriptions
Standard Mandarin
Hanyu Pinyinlián róng bāo
Bopomofoㄌㄧㄢˊ ㄖㄨㄥˊ ㄅㄠ
Hakka
Pha̍k-fa-sṳlièn yùng pâu
Yue: Cantonese
Yale Romanizationlìhn yùhng bāau
Jyutpinglin⁴ jung⁴ baau¹
Southern Min
Hokkien POJliân-jiông-pau

A lotus seed bun (Traditional Chinese: 蓮蓉包；Jyutping: lin⁴ jung⁴ baau¹; pinyin: lián róng bāo) is a Chinese baozi filled with lotus seed paste. They are most commonly served as a form of dim sum.

History

Lotus seed paste is a traditional Chinese cooking ingredient, commonly used as a sweet pastry filling, such as in Lotus seed mooncakes.

Lotus seed paste was used as a filling for sweet buns by Cantonese chefs, and rose to prominence sold as a form of dim sum.

More recently lotus seed buns have become less popular, being sold at fewer dim sum restaurants, often being replaced by other buns with different fillings, such as cocktail buns.

A serving of longevity peaches in a bamboo steamer

Variations

longevity peaches, or 壽桃 (pinyin: shòu táo; Jyutping: sau⁶ tou⁴) are a form of lotus seed buns served to celebrate the birthdays of elderly people, symbolizing a good omen of longevity.

Preparation

Lotus seed buns are prepared by steaming a yeast-leavened dough that contains lotus seed paste. Depending on which variation of lotus seed bun is served it can take different shapes, but is traditionally made from the same dough as cha siu baau. When served as a longevity peach, the dough is twisted into a peach shape and given a pink dye to resemble a peach.

A split-open lotus seed bun, showing the lotus seed paste filling inside.
A split-open lotus seed bun, showing the lotus seed paste filling inside.




See also

References

  1. Phillips, Carolyn (2016-08-30). The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse. Clarkson Potter/Ten Speed. ISBN 978-1-60774-956-1.
  2. GIUCA, L., & Courant Food Editor. (2003). NEW YEAR’S REVELATIONS ; TRADITIONAL CHINESE FOODS CARRY SYMBOLIC WEIGHT DURING YEAR OF THE GOAT CELEBRATION: STATEWIDE Edition. The Hartford Courant.
  3. Chan, B. (2021). How to bake with tradition; Making a classic mooncake with lotus seed paste and double egg yolk filling takes time and effort. Dim sum chef Tse Sun-fuk shows how it's done. South China Morning Post, 11-.
  4. Tang, L. la. (2007). Mihn Baau: The localization and consumption of bread in Hong Kong (thesis). Mihn baau: the localization and consumption of bread in Hong Kong. The Chinese University of Hong Kong.
  5. ^ admin (2023-03-21). "＜讀食主義＞：處處見蓮蓉". 香港中華文化發展聯合會 (in Chinese (Taiwan)). Retrieved 2024-10-25.
  6. Wong, Adele (2020). Hong Kong Food & Culture. Man Mo Media Limited. ISBN 978-988-77560-3-3.
  7. Chang, Norma (2001). My Students' Favorite Chinese Recipes. The Travelling Gourmet. p. 28. ISBN 9780961875947. Retrieved May 8, 2012. ISBN 0961875941


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