Source: Roads & Kingdoms
Baozi in Lijang
I sink my teeth into the doughy flesh of the steamed bun and bite through to the ground pork inside, flavored simply but heavily with ginger and salt. The filled bun was just removed from the steamer, and is almost painfully hot, just the way I like it. When it comes down to burning my mouth versus waiting to consume my favorite Chinese breakfast food, baozi, I’ll choose taste over comfort/safety any day.
It’s day eight of my month-long trip to China, where much of my family lives, and I am finally satisfying my cravings for ...