Tang bao is a large, soup-filled baozi from Jingjiang, China. Two forms exist. The first looks similar to normal baozi and the second is steamed in a bamboo steamer. The former is more traditional and is eaten by biting it open to empty its liquid by spoon. The other is more modern and the liquid is first directly drunk with a straw, and the flour skin eaten afterwards. Another form called Crab-roe tang bao (蟹黄湯包) exists in Jiangsu.
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