Barbecued pork Bun is one of the typical traditional Xiguan dishes in Guangdong. It is one of the "Four Heavenly Kings" (shrimp dumplings, dry steamed Shaomai, barbecued pork bun and egg tart) of Cantonese morning tea. The name barbecued pork bun comes from the fact that the dough is filled with barbecued pork.
Char siu Bao's pastry is an improved version of fermented dough commonly used in the north. When making the bun, it is shaped like a bird cage, because it is fermented properly and the top of the bun naturally cracks after steaming. It is actually a kind of flowering steamed bun with barbecued pork filling. Barbecued pork buns are usually about five centimeters in diameter, and there are usually three or four in a cage.