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When it comes to the char siu it is a unique mix of both, without tipping too far in either direction. The practice of ...

Mix 2 Tbsp. char siu sauce with 1 Tbsp. water in a large nonstick skillet. Drain one 14–16-oz. package extra-firm tofu . Slice crosswise to make 6 rectangles about ⅝" thick.

Use this recipe for plain steamed buns, or bao, to sandwich whatever you like from char siu to spicy tofu—or swab them with sweet red bean paste for dessert.

But isn’t char siu Chinese, not Vietnamese? In Vietnam, she writes, small bao filled with Cantonese barbecue have long been popular, while more recently, “people have been making bigger buns ...

Savour authentic and affordable classics at the birthplace of dim sum itself. Check out these dim sum restaurants in ...

The bakery serves its char siu buns daily. “On a daily basis, that’s about 300 pounds [of dough],” says Zhao. “In one day, we produce more than 2,000 buns.

Must-order items include siu mai dumplings made of pork and shrimp, har gao (shrimp dumplings), char siu bao (barbecue pork buns), cheong fun (rice vermicelli rolls) and egg tarts.

At the top of their menu is their most popular bao, the char siu (barbecued Sakura pork), which is inspired by the Yees’ grandmother’s never-written-down recipe.