American stuffs steamed buns with a taste of Italy
Print Edition
WHAT do you get when you combine two popular foods from China and Italy? The answer is a baozza.
The idea of taking a Chinese steamed bun — a baozi — and stuffing it with cheese, tomato and other pizza toppings, came to American consultant Alex Cree during a trip in southern China.
“We were talking about the idea of maybe combining baozi with more traditional American flavors like burger and different things and somebody said pizza baozi,” Cree said.
“I said baozza! ... and the more I thought about it, the more I thought there might be something to this,” he said.
Cree experimented with recipes when he returned to the United States. He later quit his job and moved to China in 2016 to set up shop in the basement of a Beijing shopping mall.
Baozza come in four versions — margherita, meat lover, BBQ chicken, and Hawaiian jalapeno and costs 20 yuan (US$2.90) for two buns.
Owen Zheng, who sampled a baozza during a recent publicity event in the Chinese capital, said he liked the combination of spices and chewy cheese.
“It’s the first time I’ve ever had a baozi like this and I think it’s not bad,” he said.
Vendors of traditional steamed buns — filled with pork and onions, fried liver or vegetables — are not convinced.
“I don’t think it’s going to become very popular in China,” said baozi shop owner Zhan Mimi.
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