Lotus seed bun

A lotus seed bun (Traditional Chinese: 蓮蓉包；Jyutping: lin⁴ jung⁴ baau¹; pinyin: lián róng bāo) is a Chinese baozi filled with lotus seed paste. They are most commonly served as a form of dim sum.^[1]

Lotus seed bun

A bamboo steamer of lotus seed buns served in a Cantonese restaurant as a type of dim sum.
Type	Sweet bun
Place of origin	China
Main ingredients	Yeast-based dough, lotus seeds
Media: Lotus seed bun

Lotus seed bun
Traditional Chinese	蓮蓉包
Simplified Chinese	莲蓉包
Hanyu Pinyin	lián róng bāo
Cantonese Yale	lìhn yùhng bāau
Transcriptions Standard Mandarin Hanyu Pinyin lián róng bāo Bopomofo ㄌㄧㄢˊ ㄖㄨㄥˊ ㄅㄠ Hakka Pha̍k-fa-sṳ lièn yùng pâu Yue: Cantonese Yale Romanization lìhn yùhng bāau Jyutping lin⁴ jung⁴ baau¹ Southern Min Hokkien POJ liân-jiông-pau

History

Lotus seed paste is a traditonal Chinese cooking ingredient,^[2] commonly used as a sweet pastry filling, such as in Lotus seed mooncakes.^[3]

Lotus seed paste was used as a filling for sweet buns by Cantonese chefs, and rose to prominence sold as a form of dim sum.^[4]

More recently lotus seed buns have become less popular, being sold at fewer dim sum restaurants, often being replaced by other buns with different fillings, such as cocktail buns.^[5]

A serving of longevity peaches in a bamboo steamer

Variations

longevity peaches, or 壽桃 (pinyin: shòu táo; Jyutping: sau⁶ tou⁴) are a form of lotus seed buns served to celebrate the birthdays of eldery people, symbolizing a good omen of longevity.^[6]

Preparation

Lotus seed buns are prepared by steaming a yeast-leavened dough that contains lotus seed paste.^[7] Depending on which variation of lotus seed bun is served it can take different shapes, but is traditionally made from the same dough as cha siu baau. When served as a longevity peach, the dough is twisted into a peach shape and given a pink dye to resemble a peach.^[5]

A split-open lotus seed bun, showing the lotus seed paste filling inside.

See also

• Jjinppang
• Longevity peach
• List of buns
• List of steamed foods
• Food portal

References

1. Phillips, Carolyn (2016-08-30). The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse. Clarkson Potter/Ten Speed. ISBN 978-1-60774-956-1.
2. GIUCA, L., & Courant Food Editor. (2003). NEW YEAR’S REVELATIONS ; TRADITIONAL CHINESE FOODS CARRY SYMBOLIC WEIGHT DURING YEAR OF THE GOAT CELEBRATION: STATEWIDE Edition. The Hartford Courant.
3. Chan, B. (2021). How to bake with tradition; Making a classic mooncake with lotus seed paste and double egg yolk filling takes time and effort. Dim sum chef Tse Sun-fuk shows how it’s done. South China Morning Post, 11-.
4. Tang, L. la. (2007). Mihn Baau: The localization and consumption of bread in Hong Kong (thesis). Mihn baau: the localization and consumption of bread in Hong Kong. The Chinese University of Hong Kong.
5. admin (2023-03-21). "＜讀食主義＞：處處見蓮蓉". 香港中華文化發展聯合會 (in Chinese (Taiwan)). Retrieved 2024-10-25.
6. Wong, Adele (2020). Hong Kong Food & Culture. Man Mo Media Limited. ISBN 978-988-77560-3-3.
7. Chang, Norma (2001). My Students' Favorite Chinese Recipes. The Travelling Gourmet. p. 28. ISBN 9780961875947. Retrieved May 8, 2012. ISBN 0961875941