In China, there is a giant dumpling the size of a bagel that’s filled to the brim with soup and crab roe. And no, you should not eat it with a straw. We went to Jiangsu Province to see how tangbao is made—and learned the right way to eat it.

This is the second episode in our 10-part series about different kinds of bao in China. In the next episode, we’ll go to Hong Kong to learn the art of making char siu bao. Stay tuned!

If you liked this video, we have more stories about bao, including:

How to Make Perfect Soup Dumplings - Eat China (S3E1)
https://www.dailymotion.com/video/x7zv4am

We Made Chinese Pork Buns in the Birthplace of Bao - Eat China (S1E13)
https://www.dailymotion.com/video/x7tagcv

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Producer: Clarissa Wei
Videographer: Patrick Wong
Editor: Joel Roche
Animation: Frank Lam
Narration: Tiffany Ip
Mastering: Victor Peña

Music: Audio Network