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Siopao (Tagalog pronunciation: [ˈʃopaʊ]), is a
Philippine steamed bun with
various fillings. It is the
indigenized version of the
Fujianese baozi, introduced...
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Philippine indigenized version of baozi. A
common variant of the
siopao, the
siopao asado, is
derived from the char siu bao and has a
filling (asado)...
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version of
baozi is
called siopao brought by
Chinese immigrants (Sangleys)
prior to
Spanish colonialism.
Varieties of
Filipino siopao fillings include barbecued...
- po****rizer and
alleged creator of mami (a
noodle soup) and po****rizer of
siopao (a
steamed bun
based on the cha siu bao). Ma was born in 1896 in Heungsan...
- (simplified Chinese: 肉面;
traditional Chinese: 肉麵; Pe̍h-ōe-jī: Mah-mī). Like the
siopao, the
noodle dish
already existed in Filipino-Chinese
cuisine before Ma po****rized...
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called asado buns or
baked siopao, is a
Filipino bread roll
filled with savory-sweet pork asado. It is
similar to the
asado siopao except it is
baked (not...
- to as cha siu. It is
usually eaten with cold cuts or
served stuffed in
siopao. In
Flanders and Holland, it is
sometimes mistaken for the Chinese/Indonesian...
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short order fare, its top-sellers are noodles, congee, dim sum (siomai) and
siopao. It is
particularly known for its beef
wonton noodles. Tomás Fung's ancestors...
- and buns. It is also the
primary filling of the
Filipino siopao,
which is also
known as
siopao asado. A
variant of pork
asado is the "Macau-style" pork...
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restaurants had to
adjust their menus; for example, they now add
sugar to
their siopao to
resemble Chowking's. In late 1999, Kuan
agreed to sell his 50% controlling...
