I'm learning about "posubao" for the first time. I've never heard of them before. And, that posubao with the Yunnanese Matsutake must be stunningly delicious. Wow. But, the chance of me getting one is pretty remote. I'd say pretty close to zero. Seems like something one can only get in China at this point.
Do you prefer savory or sweet bao? 😋
such a great series. the world needs more chinese carbs
This should getting more likes and views. The content is so informative and inspiring. Keep up the good work
你们的节目企划好棒呀！！！❤
Thank you guys for teaching me things about my culture that I didn't even know existed !
Ditto
I'm learning about "posubao" for the first time. I've never heard of them before. And, that posubao with the Yunnanese Matsutake must be stunningly delicious. Wow. But, the chance of me getting one is pretty remote. I'd say pretty close to zero. Seems like something one can only get in China at this point.
I’d love to visit China and just eat everything, but it’s crazy over there!!
The technique to make mi bao wrapper is very similar to choipan's one, the Hakka dumpling that usually made by Hakka people in West Borneo, Indonesia.
What's the music used at the end? It's sick!
I really can't stand the pronunciation of bao with the hard 'B'.
I can't stand the Americanized way of pronouncing "bao"
@@csong9940Not just Americans. Brits too. Bao and bokchoy. Really grinds my gears.