Baozi (), Pao-tsih or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China. Two types are found in most parts of China and Indonesia: Dàbāo (大包, "big bun"), measuring about across, served individually, and usually purchased for take-away. The other type, Xiǎobāo (小包, "small bun"), measure approximately wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. They are popular throughout China and have made their way into the cuisines of many other countries through the Chinese diaspora. History and etymology Written records from the Song dynasty show the term baozi in use for filled buns. Prior to the Northern Song Dynasty (960–1279), the word mantou was used for both filled and unfilled buns. According to legend, the filled baozi is a variation of manta invented by military strategist Zhuge Liang. Over time mantou came to indicate only unfilled buns in Mandarin and some varieties of Chinese, although the Wu Chinese languages continue to use mantou to refer to both filled and unfilled buns. Types Outside of China In many Chinese cultures, these buns are a popular food, and widely available. While they can be eaten at any meal, baozi are often eaten for breakfast. They are also popular as a portable snack or meal. The dish has also become common place throughout various regions of north Asia with cultural and ethnic relationships, as well as Southeast Asia and outside Asia due to long standing Chinese immigration. In Buryatia and Mongolia, the variants of the recipe, often with beef or lamb, are known as buuz and buuza. Given the long history of the Chinese diaspora in Malaysia way before the British colonial years of British Malaya times, the Malays have adopted these buns as their own. A particularly Malay form of the baozi (called pau in Malay) is filled with potato curry, chicken curry, or beef curry