Authentic Chinese Bao or Old Dough

If you have had Chinese bao buns in the US, there is an 80–90% chance that you were actually eating normal, American yeast dough and not authentic Chinese fermented old dough. I am not saying that what you might have eaten in a Chinatown or Chinese restaurant was bad, just likely not authentic.

Our bao bun dough is authentic fermented Chinese old dough. Making it is a multistep process that is time-consuming, but produces tasty results.

If done properly, the ferment has a slightly sweet, tangy, yogurt-like taste that is meant to sort of melt in your mouth and blend with the pork or beef fillings perfectly.

Though very different, the closest dough we have to Chinese old dough in the US is fermented sourdough. But sourdough, unlike Chinese old dough, has a high acid content because it is designed to provide that wonderful sour flavor.

We hope that, if you have not already done so, you will stop by and taste our authentic Chinese fermented, or old dough.