National Bao Day

Bao—soft, pillowy buns filled with savoury or sweet fillings—are part of the culinary heart of China. Legend credits the military strategist Zhuge Liang with inventing steamed buns during the Three Kingdoms era, using dough in place of human heads as a ritual offering. Historically, baozi evolved from mantou, plain steamed buns eaten as staples in northern China. Over centuries, cooks began to stuff the dough with minced pork, vegetables, red bean paste and more. Street vendors in major cities still sell bamboo baskets stacked high with fluffy buns, their steam fragrant with ginger, garlic and sesame oil. In 2017 the fast‑casual chain Wow Bao declared August 22 National Bao Day to celebrate this ancient comfort food and introduce more Americans to its diversity. Today you can find char siu bao stuffed with barbecue pork, sheng jian bao with crispy bottoms and soup‑filled xiaolongbao that burst with hot broth. To mark the holiday, visit a dim sum restaurant or try making bao at home. Mix flour with yeast and warm water, knead until smooth and let it rise. Roll out discs, spoon in filling, pleat the edges and steam until they puff up. The result is a pocket of warmth and flavour you can eat with your hands. Bao remind us that some of the best foods are humble, portable and designed to feed travellers and workers—and that traditions can be both ancient and endlessly adaptable.