Most buns in China are steamed or pan-fried, but this type of bun from Xinjiang is baked in an oven called a tandoor. We went to Urumqi to learn how it’s made.
This is the sixth episode in our 10-part series about different types of bao in China. In the next episode, we’ll go to Sichuan to learn about a flaky, croissant-like bao. Stay tuned!
If you liked this video, we have more stories about bao in China, including:
Rare Chinese Dumplings Made With Rice - Eat China (S3E5) https://www.dailymotion.com/video/x80hdfb
How the ‘Vomiting’ Custard Bun Was Created - Eat China (S3E4) https://www.dailymotion.com/video/x80axxe
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Producer: Clarissa Wei Videographer: Deng Yang Editor: Joel Roche Animation: Frank Lam Narration: Tiffany Ip Mastering: Victor Peña
