When it comes to Chinese food, few dishes are as recognizable as the bow.

Simply put, it's a dough wrapper with filling.

Mhm.

But there are so many variations in China that you can do a whole series on it.

So for this season of each, china will look at 10 different bows and show you how they're made and the story behind them.

Yeah, Cha SIU Bao is a Cantonese style bow filled with cha soo or sweet BBQ pork.

The pork is wrapped in a fluffy wheat bun.

It's a staple at dim sum tables around the world.

It may look simple enough, but getting it right is a process that takes a long time to master all the u two years holding those found to be human or D g hotels.

You about approaching Okay, lets outside.

I'll die for you.

C four.

Okay?

Yeah, yeah.

So this is a big deal out of my, uh, single.

In order to go to the hospital to which the white so that we hope will go ahead.

Conservatives over there see, full of funding all day to get something, you learn how to use your power.

What you get home, China, your or your or your thoughts here will get you down.

This is London Y and Victoria Yao, two chefs at Hong Kong's Shine Palace.

They represent two different generations of dim sum chefs.

Lung has been at it for nearly three decades, and Victoria started just four years ago.

Come on, come on, Austrian man.

High yelling cake subculture.

How you don't want to hurt you.

But you see how How's he hiding somebody on the job?

Oh, I have been engaged Position there or come up.

You know, Tom, I don't give a damn.

You know, we already figured out how to get they found it.

Give you some high hot topic.

Gonna give him some big you say this is how a chassis bow is made.

The foundation of the dish is tatsu, easily found in Cantonese cuisine.

Tassel refers to pork that's marinated in sauce and then coated with a sweet Malta's glaze.

The dish can be cut into slices and served over rice or diced finally and put into about how, uh, that roasted pork is cut up.

And then combined with a sweet marinade seasoned with ginger scallion, oyster sauce, soy sauce and chicken stock.

Lung adds corn starch and corn flour to thicken the sauce and turn it into a slurry.

Then he adds granulated sugar, which gives it a shine.

Okay, come to my house.

You were There you go.

And then it's time to make the skin, which takes a couple of days to put together.

The main ingredient is the starter, which has to be prepped 2 to 3 days and events.

It's made with an acid base and mixed with granulated sugar and ammonium carbonate.

The ammonium carbonate is what makes the bunt split open when it's steamed in how the world of fun students think powder my Oh, my God.

Yeah.

Taiwan.

Yes.

Or they think I'm funny about how come high.

Come on.

Oh, they don't care about us.

You about pain in my heart and learn how to Yeah, right.

The Bowser steamed for about four minutes.

Then they're ready to serve.

Oh, he for the England.

Yeah.

So normal for the 1000 power.

Wow.

Okay.

Boil it for us.

Yeah.

Uh, Theresa, someone trees.

Oh, some some tea.

Hi, pink team.

How?

Okay.

To my legal files and backup power.

Come talk to you about concern.

Because the music we had something to remember.

So how come 1000 1000 bucks up next will feature the most photogenic value?

A custard bun that's made for Instagram.

We'll meet the chef that created it in Hong Kong.

Stay tuned.

Yeah, Happy.