Pork bun/Steamed meat bun
Butaman (xianrou bao) is a steamed bun filled with meat that originated in China. Made by wrapping seasoned pork filling in a wheat flour dough and then steaming it, this dish is widely enjoyed throughout China, Taiwan, and other parts of East Asia. There are various regional differences in the thickness of the dough and the seasoning of the filling. In Taiwan, it is known as ""xianrou bao"" and is commonly eaten as a breakfast food, snack, or street food.
- Taste Rating
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- Price
- 20 New Taiwan Dollar
- Meal Date
- 1/1/2025
- Food Travel Log
- What should you try when you get off at Taipei Station? Lao Cai's Shui Jian Bao pork buns! They are juicy yet tightly packed with meat, a level of organization that would impress even Marie Kondo. It's a pity that the thickness of the dough and the position of the filling can be uneven, but that might be due to mass production considerations. The price is just 20 yuan. Even with the yen depreciation, it's still under 100 yen—a surprising deal. I've personally given it a Bib Gourmand nod!
AI Gourmet Analysis
Overview
"Tonman" (Xian Rou Bao) is a steamed bun originating from China (and the Chinese-speaking world), consisting of a chewy wheat flour dough wrapped around pork. Its origins are said to date back to China's Three Kingdoms period, and it is widely believed to derive from "mantou," supposedly invented by Cao Cao. Between the 19th and early 20th centuries, it spread to Japan, Taiwan, and Southeast Asia, where it underwent characteristic local evolutions. In Taiwan, "xian rou bao" is distinguished by its unique dough thickness and filling seasonings compared to those on the Chinese mainland, making it a staple of street food, breakfast, and lunch menus.
Characteristics and Preparation
In Taiwan, xian rou bao features a filling primarily made of fresh ground pork, as suggested by its name. The filling is often complemented by green onions, ginger, and sometimes cellophane noodles or dried shiitake mushrooms. Seasonings such as soy sauce, pepper, occasionally oyster sauce, or five-spice powder are used to enhance umami. The dough is made from wheat flour, water, sugar, and sometimes lard, which is thoroughly kneaded by hand and then fermented. Each bun is handmade, individually wrapped, and steamed, resulting in a fluffy yet substantial texture.
Today, in Taiwan, xian rou bao are commonly offered at specialty shops and "xiaochi" (food stalls). They are usually freshly steamed to order, ensuring a piping hot and juicy experience. Around Taipei Main Station, where commuters and tourists gather, these buns are particularly popular due to their quick preparation. Depending on the shop, variations in dough thickness, filling proportions, and seasonings may be observed.
Cultural Background and Its Place in Taiwanese Cuisine
Xian rou bao is greatly influenced by the dim sum culture across China, especially in Shanghai and Suzhou. However, in Taiwan, the hallmark features are a juicier filling, relatively bolder flavors, and a thicker dough. Often consumed as breakfast, it has become a symbol of Taiwanese culinary culture. Its affordability and satisfying portion have made it a beloved staple in the daily lives of locals.
At specialty chains such as Lao Cai Shui Jian Bao in Taiwan, steamed xian rou bao is offered alongside "Shui Jian Bao" (pan-fried buns). The fact that menus are available in multiple languages—including Chinese, Korean, Indonesian, Vietnamese, English, and Japanese—reflects Taiwan’s status as a crossroads of international food culture. At “Lao Cai Shui Jian Bao” near Taipei Main Station, the buns are sold at a reasonable price of 20 New Taiwan Dollars each and are popular among foreign tourists as well.
Nutritional Value and Eating Style
Tonman offers a balanced intake of carbohydrates (from the dough), proteins, and fats (from the pork filling), with each bun containing roughly 150–200 kcal. Usually, they are eaten freshly steamed, though they are often enjoyed with vinegar-soy sauce, chili sauce, or mustard as condiments. In Taiwan, they are commonly served for breakfast alongside beverages like soy milk or rice drinks, but are also popular as a light meal or late-night snack.
Conclusion
Xian rou bao (Tonman) stands as a representative icon of Taiwanese street food, maintaining its grip on local appetites thanks to its accessible price of 20 New Taiwan Dollars per piece. Especially at transportation hubs like Taipei Main Station, these buns are widely loved for everything from quick daily meals to tourist snacking, making them a symbol of cosmopolitan Taiwan.