Beijing’s Baozi: A Culinary Treat Worth the Queue

The golden rule of eating in China suggests that the best meals require patience and a sturdy queue. This adage holds true for baozi, the beloved fluffy steamed buns that serve as a staple across the country.

For Jennifer Pak, a frequent visitor who typically opts for dried tofu and vegetable fillings in Shanghai, waiting in line has historically been a deterrent. However, while covering a story on Chinese breakfast culture, she decided to embrace the tradition and stood in line at a popular bun shop near a park in Beijing.

Pak successfully secured some of the shop’s most highly regarded items: baozi stuffed with their signature soy sauce pork, alongside varieties filled with eggplant and green pepper, as well as pickled vegetables. The resulting buns were visibly moist, with filling juices staining the dough—a detail that locals consider a hallmark of quality.

Samantha Zhao, a Beijing resident, confirmed this assessment while participating in a baozi-making workshop at Bao Er Jiu, a trendy establishment known for its artisanal approach. Zhao was preparing the city’s classic juicy fennel pork baozi.

Bao Er Jiu has gained attention not only for its traditional offerings but also for visually distinctive creations, such as pineapple-shaped buns. Its most popular flavor profile, however, remains chocolate and red bean, which patrons describe as delicious without being overly sugary.

While Pak admits she usually dislikes waiting for food, the experience in Beijing left her open to the possibility of standing in line again, provided the queue moves efficiently.