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THE pau (those ubiquitous steamed Chinese buns) are great snacks because they are affordable, tasty and filling. You can have them for breakfast, supper or anytime in between.
These traditional handmade buns which come with either meat stuffing or sweet bean fillings are served at Chinese restaurants as well as road-side stalls all over the world.
There are at least three main varieties of meat pau, namely the char siew pau (roasted sugar-glaced pork), sang yuk pau (pork-meat) and tai pau (chicken, whole hardboiled egg and turnip) which is a meal on its own.
Non-meat buns like the tau sar (red bean), kaya and leen yung (lotus-paste) pau are favoured as dessert and go well with a bowl of redbean soup.
But the most ingenious pau of them all has to be the "Yip Chee Mei Tai Pau" which is the...