原创《Workthosebuns!》：本论文为您写Workthosebuns毕业论文范文和职称论文提供相关论文参考文献，可免费下载。
When The Opposite House, a glittering green boutique Beijing hotel that’s the preferred lodging of Justin Bieber and Beyoncé, needed a refreshing dining concept for its elite clientele, they looked to the street. The hotel opened an outdoor food truck serving baozi– simple steamed buns – packed with appropriately posh fillings like Thai fish curry and wagyu beef. Their deluxe versions are tasty, but still a far cry from the homely appeal of pedestrian buns dropped steaming into a flimsy plastic bag.
Bao House （nice pun, guys） charges a premium for gourmet buns, while their inspiration can be easily obtained citywide for mere pocket change. Nevertheless, it makes sense why this glitzy hotel wanted to appropriate the baozi： They’re among the basic standards of northern Chinese cuisine. They’re portable, cheap and infinitely variable. They are the hamburger of the East, most commonly eaten at breakfast but considered a filler anytime of the day, eaten dipped in a small dish of vinegar or chili oil. They’re also delicious.
Baozi are made by folding a sheet of dough around a small ball of filling, and then steaming the whole article until it’s a puffy, gluten-rich pillow of flavor. Large cylindrical bamboo steamers, blasting vapor like a locomotive whistle, are common sights on street corners and outside small restaurants throughout China. The default fillings are pork and Chinese chive, but show up at a street stall and you can get dozens of types– eggplant, egg and chive, even some with a hard-boiled egg yolk inside. Think the same family as dumplings, but coming in a range of dimensions from bite to fist-sized and with a similarly encyclopedic range of fillings, from sweet roast pork in Shanghai to lamb and carrot in Beijing. The Shanghainese even shallow-fry their baozi for an extra dose of calories in a delightfully crispy bottom.
The Opposite House is a latecomer to the posh baozi party. Tianjin, near Beijing, was the first to gild their baozi lily with the now-infamous brand, goubuli. That name is part of their appeal – literally meaning “dogs won’t notice,” legend has it that the chain is named for its founder Mr Gou, a surname meaning “dog,” who was so busy stuffing his ever-popular steamed buns that he barely had a word to say to his customers.
Years later, the city tried to provide a more appetizing English name in anticipation of legions of foreign tourists descending on Tianjin during the 2008 Olympics. They chose “Go Believe,” a rather devotional moniker still pasted above a number of stores selling their characteristically savory buns.
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