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Bao Best Seller - 24 Pack
91%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaBao Best Seller - 24 Pack
Wow Bao ships its legendary bao nationwide on Goldbelly! This Bao Best Seller gives you the chance to try all four of their best selling flavors: Teriyaki Chicken, BBQ Berkshire Pork, and Spicy Mongolian Beef.
Founded in 2003 in Chicago, Wow Bao handcrafts creative, chef-driven bao (steamed fluffy buns, a Chinese street food), that combine traditional Asian flavors with high-quality ingredients. Each steamed bun is filled with a variety of meat, vegetarian, and sweet fillings including sustainability-raised, non-GMO, antibiotic and steroid-free proteins.
This package includes 6 packs of assorted Bao
- Bao come in packages of 4 (Total 24)
- 1 to 2 Bao per serving
- Each Bao measures approx. 2.75" and weighs approx. 2.5 oz.
Bao Include
- 8 Teriyaki Chicken – Roasted chicken infused with a rich, dark, and sweet teriyaki sauce, in a fluffy, yeast-risen dough that has a subtle sweetness.
- 8 BBQ Berkshire Pork – Roasted Berkshire pork infused with hoisin sweet barbecue sauce with garlic, and scallions, in a fluffy, yeast-risen dough that has a subtle sweetness.
- 8 Spicy Mongolian Beef – The spiciest bao, tender beef seasoned with fresh red chiles, garlic, and ginger, in a fluffy, yeast-risen dough that has a subtle sweetness.
- Bao ships frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- DO NOT remove dry ice with bare hands.
- Upon arrival, place bao in the refrigerator or in the freezer.
- Bao lasts up to 2 days in the refrigerator or may be stored in the freezer through the “best by” date marked on the package.
To Serve
STOVE TOP STEAM:
- Fill a pot with water. Rest a colander above it and cover (water should not be in colander)
- Once water is boiling and steam is produced, add bao to the colander and cover
- Steam for 4- 6 minutes (for thawed bao), or until the internal temperature reaches 165 degrees F. * Remove bao from heat
- Allow to cool slightly before eating
- Bao are best served if they do not touch one another or the sides of the steamer while cooking
MICROWAVE
- Place 1-2 bao on a microwave-safe plate
- Cover them with a damp (not moist) paper towel
- Microwave on HIGH for 20 seconds (for thawed bao) or until the internal temperature reaches 165 degrees F
- Remove bao from heat
- Allow to cool slightly before eating.
TIPS
- Ensure Bao are not touching each other or sides of the pan as doing so will cause Bao skin to tear or become soggy
- Each Bao has its flavor printed on the parchment sheet attached to the bottom; Parchment sheet is left on during the cooking process. Ink on the paper is food safe
- Teriyaki Chicken – Dough: (All Purpose Flour Bleached Enriched [Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid], Water, Sugar, High Heat Non-Fat Dry Milk, Canola Oil, Baking Powder [Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate], Active Dry Yeast [Yeast, Sorbitan Monostearate]). Filling: (Chicken Dark Meat [All Natural* Chicken Dark Meat], Onion, Red Bell Peppers, Chicken Fat, Water, Green Onions, Garlic, Ginger, Sesame Seed Oil, Cilantro, Corn Starch, Light Soy Sauce [Water, Soybeans, Salt, Wheat Flour, Potassium Sorbate {Less Than 1/10 Of 1% As Food Preservative}], Salt), Sauce: (Sugar, Mushroom Flavored Dark Soy Sauce [Water, Soybeans, Sugar, Salt, Wheat Flour, Extract Of Mushroom, Sulfur Dioxide], Light Soy Sauce [Water, Soybeans, Salt, Wheat Flour, Potassium Sorbate {Less Than 1/10 Of 1% As Food Preservative}], Red Wine Vinegar [Red Wine Vinegar {Diluted With Water To 5% Acidity}), Potassium Metabisulfite {Preservative}], Salt).
- Bbq Berkshire Pork – Dough: (All Purpose Flour Bleached Enriched [Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid], Water, Sugar, High Heat Non-Fat Dry Milk, Canola Oil, Baking Powder [Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate], Active Dried Yeast [Yeast, Sorbitan Monostearate]). Filling: (100% Pure Berkshire Natural* Pork, Bbq Sauce: [Hoisin Sauce {Sugar, Soybean Paste <Water, Soybeans, Salt, Wheat Flour>, Rice Vinegar, Salted Garlic <Garlic, Salt>, Sesame Seed Oil, Salted Chili <Chili, Water, Salt>, Spices}, Plum Sauce {Sugar, Rice Vinegar, Salted Plum <Plum, Salt>, Sweet Potato, Ginger, Salted Garlic <Garlic, Salt>, Water, Salted Chili <Chili, Water, Salt>, & Salt}, Sugar, Honey, Mushroom Flavored Dark Soy Sauce {Water, Soybeans, Sugar, Salt, Wheat Flour, Extract Of Mushroom, Sulfur Dioxide}, Tomato Ketchup {Tomato Concentrate Made From Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring}, Sesame Seed Oil, Chili Paste With Garlic {Chili, Salt, Soy Bean Oil, Garlic}], Onion, Chicken Fat, Water, Cilantro, Corn Starch, Ginger, Dark Corn Syrup [Dark Corn Syrup, Refiners Syrup, Caramel Flavor, Salt, Sodium Benzoate
, Caramel Color], Oyster Flavored Sauce [Water, Sugar, Salt, Oyster Extractives <Oyster, Water, Salt>, Modified Corn Starch, Caramel Color], Lemon Juice, Scallions, Salt). - Spicy Mongolian Beef – Dough: (All Purpose Flour Bleached Enriched [Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid], Water, Sugar, High Heat Non Fat Dry Milk, Canola Oil, Baking Powder [Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate], Active Dry Yeast [Yeast, Sorbitan Monostearate]). Filling: (Beef Chuck [Ground], Green Onions, Sugar, Bamboo Shoot [Bamboo Shoots And Water], Bean Sauce (Soy Bean Paste {Water, Soybeans, Salt, Wheat Flour}, Water, Sugar, Salt, Sesame Seed Oil], Chicken Broth [Chicken Broth Contains Less Than 1% Of: Salt, Dextrose, Chicken Fat, Monosodium Glutamate, Hydrolyzed Wheat Gluten, Natural Flavors, Autolyzed Yeast Extract, Carrot Juice Concentrate, Mono And Diglycerides, Xanthan Gum, Onion Juice Concentrate], Water, Ginger, Chili Paste With Garlic [Chili, Salt, Soy Bean Oil, Garlic], Chicken Fat, Red Pepper, Garlic, Corn Starch, Mushroom Flavored Dark Soy Sauce (Water, Soybeans, Sugar, Salt, Wheat Flour, Extract Of Mushroom, Sulfur Dioxide), Sesame Seed Oil, Salt, Red Chili [Ground]).
The Bao That Inspired a National Holiday
Wow Bao has been featured by the Chicago Tribune, Eater Chicago, Forbes, and the Spoon.
The Bao That Inspired a National Holiday
Wow Bao
91% love this shop
Chicago, ILDid you know that August 22 has been deemed National Bao Day? The reason behind the holiday? Wow Bao! Wow Bao first opened on that date in 2003, with a compact 384 square foot kiosk at the main entrance of Chicago’s iconic Water Tower Place Mall. Wow Bao is introducing the U.S. to Bao – steamed hot Asian buns. A popular portable street food that originated in China, bao are streamed, fluffy buns filled with a variety of meat, vegetarian, and sweet dessert flavors. Wow Bao's imaginatively inventive, chef-driven recipes combine traditional Asian flavors with high-quality ingredients. They're passionate about the taste, freshness, and quality of every item on their menu. Wow Bao has been on the leading edge of innovation since its founding and continues to actively pursue new ways to deliver their signature flavors to their guests, wherever they live, work, travel, or play.
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