Types of Baozi

English name/ Pīnyīn	Chinese name Pinyin (Mandarin/Cantonese)	Other names	Description
Cha siu bao, Charsiu bau	叉燒包 chāshāobāo caa1 siu1 baau1	manapua, Siopao	Filled with barbecue-flavoured char siu pork; typical of Cantonese cuisine (Guangdong province and Hong Kong)
Goubuli	狗不理 gǒubùlǐ		a well known restaurant chain specializing in baozi considered characteristic of Tianjin, Northern China; Its name literally means, "Dog ignores it".
Xiaolongbao	小籠包 xiǎolóngbāo		a small, meat-filled baozi from Shanghai Containing a juicy broth. Because it is succulent and prepared only with thin, partially leavened dough, it is sometimes considered different from other bao types, and more closely resembles a jiaozi (dumpling)
Shuijianbao	水煎包 shuǐjiānbāo		Very similar to xiaolongbao, but pan-fried instead of steamed.
Shengjian mantou	生煎饅頭 shēngjiān mántou		A small, meat-filled, fried baozi from Shanghai
Tangbaozi	湯包 tāngbāo		a large soup-filled baozi from Yangzhou Drunk through a straw; in other areas of China, it is small in size with rich soup
Doushabao	豆沙包 dòushābāo	Hokkien: tāu-se-pau	Filled with sweet bean paste
Lotus seed bun	蓮蓉包 liánróngbāo		Filled with sweetened lotus seed paste
Kaya-baozi	咖央包子	Malay : pau kaya	filled with Kaya, a popular jam made from coconut, eggs, and sometimes pandan in Malaysia and Singapore
Naihuangbao	奶黃包 nǎihuángbāo		filled with sweet yellow custard filling
Shāobāo, siopao	燒包 shāobāo	Philippine: siyopaw	steamed, filled with either chicken, pork, shrimp or salted egg
Zhimabao	芝麻包 zhīmabāo		steamed, filled with a black sesame paste
Yacaibao (Beansprout-bao)	芽菜包 Yácàibāo		steamed, filled with a type of pickle, spices and possibly other vegetables or meat, common in Sichuan, China
Bah-pau	肉包 ròubāo	Hokkien: Bah-pau	filled with pork
Big Pau	大包 dàbāo		large buns filled with pork, eggs and other ingredients
Gua bao	割包 guàbāo	虎咬豬 hó͘-kā-ti	Originated as Fujianese street food. Unlike other types of Bao, Gua Bao is made by folding over the flat steamed dough and is thus open. Designed to fit easily in your hands and has a wide variety of fillings.
Crisp Stuffed Bun	破酥包 poshubao		A lard-layered bun with pork, lard, bamboo shoot, and soy sauce; or with the filling of Yunnan ham and white sugar or brown sugar. Crisp Stuffed Bun was created by a chef from Yuxi almost a hundred years ago.