Most buns in China are steamed or pan-fried, but this type of bun from Xinjiang is baked in an oven called a tandoor. We went to Urumqi to learn how it’s made.<br /><br />This is the sixth episode in our 10-part series about different types of bao in China. In the next episode, we’ll go to Sichuan to learn about a flaky, croissant-like bao. Stay tuned!<br /><br />If you liked this video, we have more stories about bao in China, including:<br /><br />Rare Chinese Dumplings Made With Rice - Eat China (S3E5)<br />https://www.dailymotion.com/video/x80hdfb<br /><br />How the ‘Vomiting’ Custard Bun Was Created - Eat China (S3E4)<br />https://www.dailymotion.com/video/x80axxe<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: Deng Yang<br />Editor: Joel Roche<br />Animation: Frank Lam<br />Narration: Tiffany Ip<br />Mastering: Victor Peña<br /><br />Music: Audio Network<br />
