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.<br /><br />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!<br /><br />If you liked this video, we have more stories about bao, including:<br /><br />How to Make Perfect Soup Dumplings - Eat China (S3E1)<br />https://www.dailymotion.com/video/x7zv4am<br /><br />We Made Chinese Pork Buns in the Birthplace of Bao - Eat China (S1E13)<br />https://www.dailymotion.com/video/x7tagcv<br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2<br />Stay updated on Twitter: http://twitter.com/goldthread2<br />Join the conversation on Facebook: http://facebook.com/goldthread2<br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Producer: Clarissa Wei<br />Videographer: Patrick Wong<br />Editor: Joel Roche<br />Animation: Frank Lam<br />Narration: Tiffany Ip<br />Mastering: Victor Peña<br /><br />Music: Audio Network<br />
