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Bao like you'd find with Peking Duck

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

http://www.flickr.com/photos/bom_mot/...

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. re: ipsedixit

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

    2. 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.

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

        1. re: ipsedixit

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

            1. re: ipsedixit

              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

                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

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

                2. re: ipsedixit

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

                  1. re: linus

                    TECO Los Angeles should also file same injunction against Jet Tila:
                    http://latimesblogs.latimes.com/daily...

                    Maybe ips can help.

            2. re: J.L.

              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.

              1. 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.