Thin-skin Bao(薄皮包子)

What is Bao?

Baozi (Chinese: 包子), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China.


Two types are found in most parts of China: Dàbāo (大包, “big bun”), measuring about ten centimetres (four inches) across, served individually, and usually purchased for take-away. The other type, Xiǎobāo (小包, “small bun”), measure approximately five centimetres (two inches) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings.


Baozi are popular throughout China and have made their way into the cuisines of many other countries through the Chinese diaspora.

The bao made by our machine, is especially for thin skin and unfermented dough.

Thin-skin Bao machine(薄皮包子机)

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