Han Baozi

Han Baozi dates to 1914, when Han Yulong of Wenjiang opened the "Yulongyuan" pasta shop on Chengdu's Nandajin Street, building its name on steamed buns. After his death his son Han Wenhua created shrimp, ham, and fresh-pork bun varieties, and the house became known across Chengdu as Han Baozi.

It is Chengdu's most representative steamed-bun brand, known for pale, fluffy skins, tender fillings, and ample juices, long counted among the city's famous snacks and recognized as a Time-Honored Brand.

Its buns call for well-proofed, soft white dough and finely sourced, carefully seasoned, juicy fillings, pleated evenly and steamed to just the right point, reflecting Chengdu's fine command of leavened dough and filling.

As a Chengdu Time-Honored house, Han Baozi sustains a century-old craft of leavened steamed buns and stands as a familiar face of the city's wheat-food culture.