On a recent October afternoon, people stood on line for the offerings of Hangzhou-based Gan Qi Shi's first overseas baozi shop, in Harvard Square in Cambridge, Massachusetts, China Daily’s Hezi Jiang reported. The US chain adopted the English name of Tom's BaoBao.
“I used to grab burgers and Korean tofu soup when I needed a quick bite," said Wang Na, a Chinese grad student at Harvard. “Now I get two baozi. They are healthier, and taste like home.”
A fist-sized baozi costs about $3, with the exception of the $6 lobster bun, a nod to New Englanders’ love of seafood.
The bamboo steamers were made of bamboo from the Yangtze River Delta region. Specialty flour was shipped from China.
Tom Tong, founder of the chain that has more than 200 restaurants in China, is planning to expand “even to the West Coast”, he said, “and we may franchise”.
In New York, Mr Bing, a food stand serving Beijing jianbing, was named “Rookie of the Year” at the 2016 Vendy Awards, which recognizes the city's best food carts, Xiaotian Zhang reported.
Mr Bing is Brian Goldberg, a New York native who fell in love with jianbing in 1998 as a student in Beijing. There was a vendor parked outside his dorm, so he ate the pancakes for breakfast every morning.
After tasting 40 different street crepes in Beijing and Harbin, Goldberg settled on his favorite and purchased the recipe from a street vendor. He then flew the vendor to Hong Kong, where the first Mr Bing booth opened in 2012, so the master could teach his employees how to make the real deal.
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