Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:09:46Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:09, 23 September 2026
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	{{#seo:		{{#seo:
	\|title=Liu Sha Bao (流沙包) - Chinese Food Wiki		\|title=Liu Sha Bao (流沙包) - Chinese Food Wiki
	\|keywords=Liu Sha Bao,流沙包,~~dim sum~~,salted egg ~~custard~~ bun		\|keywords=Liu Sha Bao,流沙包,lava custard bun,salted egg yolk bun,dim sum
	\|description=Liu Sha Bao is a Cantonese dim sum steamed bun with a runny salted-egg yolk custard filling.		\|description=Liu Sha Bao is a modern Cantonese dim sum steamed bun with a runny salted-egg yolk custard filling, distinct from firmer Egg Custard Bun.
	}}		}}

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	\| image = Liu Sha Bao.jpg		\| image = Liu Sha Bao.jpg
	\| caption = Liu Sha Bao		\| caption = Liu Sha Bao
	\| alternate_name = Lava custard bun; salted egg custard bun; molten custard bao		\| alternate_name = Lava custard bun; salted egg custard bun; molten custard bao; flowing-sand bun
	\| pinyin = Liúshā bāo		\| pinyin = Liúshā bāo
	\| type = Dim sum bun		\| type = Dim sum bun
	\| course = Dim sum		\| course = Dim sum
	\| country = China		\| country = China
	\| region = Guangdong / Hong Kong (Cantonese)		\| region = Guangdong / Hong Kong (Cantonese yum cha)
	\| other = Steamed bun with runny salted-egg custard; distinct from Egg Custard Bun		\| other = Steamed bun with runny salted-egg custard; distinct from Egg Custard Bun
	}}		}}

	'''Liu Sha Bao''' (Simplified/Traditional Chinese: 流沙包; Pinyin: ''Liúshā bāo'', ~~"flowing~~ sand ~~bun"~~) is a Cantonese [[Dim Sum]] steamed bun ~~filled with a~~ sweet-savory salted egg yolk custard ~~that~~ runs when hot—distinct from the firmer yellow filling of [[Egg Custard Bun]].		'''Liu Sha Bao''' (Simplified/Traditional Chinese: 流沙包; Pinyin: ''Liúshā bāo'', literally “flowing-sand bun”) is a Cantonese [[Dim Sum]] steamed bun whose sweet-savory salted egg yolk custard runs when the bun is hot—distinct from the firmer yellow filling of [[Egg Custard Bun]] (奶黄包). Soft food-press timelines treat it as a late-twentieth / early-twenty-first-century Hong Kong restaurant creation, not an ancient teahouse staple.<ref name="zolima">[https://zolimacitymag.com/hong-kong-creamy-egg-custard-buns-disappearing-why/ Zolima City Mag: Hong Kong’s Creamy Custard Buns]</ref><ref name="tt">[https://www.tastingtable.com/1246462/egg-custard-buns/ Tasting Table: Liu Sha Bao / egg custard buns]</ref>

	== Characteristics ==		== Characteristics ==

	~~When torn open, lava-like~~ custard ~~spills; flavor mixes rich~~ salted ~~egg with~~ sugar and ~~butter or lard~~. ~~Bun skin is soft~~ and ~~fluffy like other~~ bao.		Soft white yeasted bao skin tears to release molten golden custard with a salted-yolk savor against sugar and dairy fat. Soft service cue: best eaten immediately from the steamer—cool filling firms and loses the “lava” effect. Soft contrast with creamy nai wong bao: liu sha formulas push more salted yolk and fat so the center stays pourable rather than sliceable. Soft Instagram-era appeal of the ooze helped trolley popularity, but the flavor profile (less purely sweet) also matches Hong Kong diner preference notes in local features.<ref name="zolima" />

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Yeast-leavened wheat dough; filling of salted egg yolk, sugar, butter or shortening, milk powder or custard base. ~~Served hot from~~ the ~~steamer~~.		Yeast-leavened wheat dough; filling of salted duck-egg yolk, sugar, butter or lard/shortening, milk powder or custard base. Soft note: some kitchens chill the filling before wrapping so it holds shape until steaming. Overview only—not a recipe.

	== History and culture ==		== History and culture ==

	~~A modern classic of tea~~-~~house~~ dim sum ~~carts on [[Guangdong Food]]~~ and ~~[[Dim Sum]] menus; English menus may say "lava custard~~ bun" ~~or loosely~~ "custard bun,~~" which can confuse~~ it with [[Egg Custard Bun]].		Soft chronology in Hong Kong food journalism: creamy egg-custard buns entered wider yum cha menus in the late twentieth century; a salted-egg-enriched custard experiment is often linked to hotel kitchens around the mid-1980s (commonly the Peninsula’s Spring Moon in press retellings), while the specifically runny “lava” style later displaced many creamier buns on carts.<ref name="zolima" /><ref name="tt" /> Soft chef-attribution claims (including named dim-sum cooks) circulate as '''shop/chef-claim''' and are not independently archived as a single inventor story. Soft breakout dating places general trolley ubiquity in Hong Kong around the late 2000s, with Singapore and Malaysia adopting the bun shortly afterward and riding a broader salted-egg snack wave.<ref name="tt" /> Soft English menu names (“lava custard bun,” “golden custard bun”) sometimes blur it with [[Egg Custard Bun]]—context of runniness and salted yolk resolves the naming trap.

	== Serving and variations ==		== Serving and variations ==

	Steamed in bamboo baskets at yum cha. See [[Dim Sum]], [[Egg Custard Bun]], and [[~~Char Siu Bao~~]].		Steamed in bamboo baskets at yum cha; soft pairings with [[Har Gow]], [[Char Siu Bao]], and other cart classics. Soft spin-offs move the salted-yolk note into pastries and snacks outside the bun. Soft reminder: not the same as baked custard [[Egg Tart]]. See [[Dim Sum]], [[Egg Custard Bun]], [[Guangdong Food]], and [[Hong Kong Food]].

	== See also ==		== See also ==
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	* [[Hong Kong Food]]		* [[Hong Kong Food]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

			== References ==
			{{Reflist}}

Admin: [CFWK] create Liu Sha Bao (Round11 P4 dish)

2026-09-22T10:33:48Z

[CFWK] create Liu Sha Bao (Round11 P4 dish)

New page

{{#seo:
|title=Liu Sha Bao (流沙包) - Chinese Food Wiki
|keywords=Liu Sha Bao,流沙包,dim sum,salted egg custard bun
|description=Liu Sha Bao is a Cantonese dim sum steamed bun with a runny salted-egg yolk custard filling.
}}

{{Infobox chinese food
| image = Liu Sha Bao.jpg
| caption = Liu Sha Bao
| alternate_name = Lava custard bun; salted egg custard bun; molten custard bao
| pinyin = Liúshā bāo
| type = Dim sum bun
| course = Dim sum
| country = China
| region = Guangdong / Hong Kong (Cantonese)
| other = Steamed bun with runny salted-egg custard; distinct from Egg Custard Bun
}}

'''Liu Sha Bao''' (Simplified/Traditional Chinese: 流沙包; Pinyin: ''Liúshā bāo'', "flowing sand bun") is a Cantonese [[Dim Sum]] steamed bun filled with a sweet-savory salted egg yolk custard that runs when hot—distinct from the firmer yellow filling of [[Egg Custard Bun]].

== Characteristics ==

When torn open, lava-like custard spills; flavor mixes rich salted egg with sugar and butter or lard. Bun skin is soft and fluffy like other bao.

== Ingredients (overview) ==

Yeast-leavened wheat dough; filling of salted egg yolk, sugar, butter or shortening, milk powder or custard base. Served hot from the steamer.

== History and culture ==

A modern classic of tea-house dim sum carts on [[Guangdong Food]] and [[Dim Sum]] menus; English menus may say "lava custard bun" or loosely "custard bun," which can confuse it with [[Egg Custard Bun]].

== Serving and variations ==

Steamed in bamboo baskets at yum cha. See [[Dim Sum]], [[Egg Custard Bun]], and [[Char Siu Bao]].

== See also ==

* [[Dim Sum]]
* [[Egg Custard Bun]]
* [[Char Siu Bao]]
* [[Har Gow]]
* [[Guangdong Food]]
* [[Hong Kong Food]]
* [[List of dishes (A-Z)]]

Liu Sha Bao - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Liu Sha Bao (Round11 P4 dish)