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Bao like you'd find with Peking Duck

Professor Salt Apr 24, 2012 07:29 PM

I'm looking for restaurants that make the bun-like white bao that you'd find at Peking Duck specialists. Like this:


I'm not looking for the duck, actually, just a place that makes a really good version of this type of bao. Any recommendations?

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  1. ipsedixit RE: Professor Salt Apr 24, 2012 08:45 PM

    168 Market.

    2 Replies
    1. re: ipsedixit
      Professor Salt RE: ipsedixit Apr 24, 2012 09:05 PM

      They're made at the supermarket? Or is there a brand that's sold there?

      1. re: Professor Salt
        ipsedixit RE: Professor Salt Apr 24, 2012 09:22 PM

        Prepackaged. No idea on the purveyor.

    2. J.L. RE: Professor Salt Apr 24, 2012 09:21 PM

      As a sidenote: Actually the bao you're looking for is not the traditional wrap for Peking duck - The "ol' skool" Chinese way is wrapping it with the thin "tortilla"-esque wrap.

      9 Replies
      1. re: J.L.
        ipsedixit RE: J.L. Apr 24, 2012 09:23 PM

        It's also what David Chang uses for his pork belly sandwich.

        1. re: ipsedixit
          J.L. RE: ipsedixit Apr 24, 2012 09:47 PM

          Had that in NYC. It's pretty much crack in pastry.

          1. re: J.L.
            ipsedixit RE: J.L. Apr 24, 2012 09:56 PM

            And it's a total rip off of Taiwanese guo boa


            1. re: ipsedixit
              J.L. RE: ipsedixit Apr 24, 2012 10:02 PM

              Yup. That was a regular part of my ChowYouth. Maybe that's why anything that reminds me of it is so welcoming to me.

              1. re: ipsedixit
                K K RE: ipsedixit Apr 24, 2012 10:14 PM

                When I last visited Yi Mei Deli in Rowland Heights, I'm almost certain I saw gua bao, and I recall seeing Four Seas have it too. They should at least sell the bun, if you ask nicely or ask ahead of time for a batch of them (e.g. Huge Tree, Yi Mei and all the other TW breakfast type joints in SGV).

                Last option would be Chinese/Taiwanese supermarkets....I vaguely recall seeing bags of these frozen gua bao style buns, made by a company based in SoCal somewhere (SGV/El Monte?). Not surprised if it were Wei Chuan, Yi Mei (no relation)...

                1. re: K K
                  ipsedixit RE: K K Apr 25, 2012 07:31 AM

                  Yes, both have it. Good luck getting them to sell you just the buns separately.

                2. re: ipsedixit
                  linus RE: ipsedixit Apr 25, 2012 08:06 AM

                  surely, someone should alert the taiwanese government about david chang so they can file for injunctive relief post haste.

                  1. re: linus
                    TonyC RE: linus Apr 25, 2012 09:36 AM

                    TECO Los Angeles should also file same injunction against Jet Tila:

                    Maybe ips can help.

            2. re: J.L.
              Chandavkl RE: J.L. Apr 25, 2012 08:02 AM

              Yes, there was a thread on the Manhattan board on the West Coast/East Coast Peking duck wrap wars. West coast uses the mantou buns, which is unknown on the east coast (except to expatriate Californians) where they use the thin wrap.

            3. Peripatetic RE: Professor Salt Apr 24, 2012 10:22 PM

              Previous threads that may be of interest:


              1. a
                Alan408 RE: Professor Salt Apr 25, 2012 08:29 AM

                I have used buttermilk biscuits "in a tube". I used to fill them with meats/poultry and steam for ~15 minutes. Sort of a fast char siu bao.

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