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Latest comment: 12 years ago4 comments2 people in discussion
"Buuz is an example of authentic Mongolian cuisine." The article does give a link to Baozi, evidently cognate with the word "buuz". Both are rather similar, only that the Mongolians seem to completely abstain from using any vegetables for preparing them. Now I won't argue that it is not "authentic" in the sense that you can get them anywhere (wish that'd be true for some tastier food as well), but it might be able to misinterpret this passage by suggesting that buuz hail from Mongolia. If such an interpretation held and if it wasn't argued that Mongolian buuz constitute a major departure from Chinese baozi, it might well be preferable to use a somewhat less assertive wording. G Purevdorj 17:51, 12 April 2008 (UTC) —Preceding unsigned comment added by G Purevdorj (talk • contribs)
My impression is that baozi are more dough with a filling (cf. that statement about baozi being similar to mantou on that other page), while buuz is meat with some dough wrapped around it. I think the chinese version of buuz would be Jiaozi, not Baozi. Yaan (talk) 13:33, 14 April 2008 (UTC)Reply
I’ve just spoken to a Chinese friend, and he agrees with what you’ve said. He added (as he’d told me before) that in the Tang period, this kind of food was all subsumed under Mantou (with the Korean word Mandu (dumpling) bearing witness to it). Then, the Mongolians must have acquired baozi from the Chinese during the Ming or the early Manchu dynasty, the word jiaozi being possibly a new creation (not differentiated from baozi in the Wu dialect, for example). It would be tremendously interesting if anyone could elaborate on this matter. By the way, where to fit in Bansh? G Purevdorj 15:24, 14 April 2008 (UTC)
If I understand the jiaozi article correctly, then jiaozi can come in both steamed and boiled (and even fried) variants. I guess the Chinese don't boil them in milk tea, but then Mongolians do not always either, for example when they make bansh soup. Yaan (talk) 18:10, 14 April 2008 (UTC)Reply
btw. there is a user on german wikipedia who seems to have a knack for the history of chinese cooking, de:Benutzer:Reiner_Stoppok. Maybe you trigger his interest? Yaan (talk) 18:12, 14 April 2008 (UTC)Reply
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