At the table
Support on a plate and remove any paper underneath. Open gently over the plate, let escaping filling cool, then take a small bite. Cut into portions for sharing; avoid squeezing or biting straight through the hot center.
Contains duck egg, dairy and wheat. The molten filling may be very hot. This recipe uses butter and vegetable oil; other versions may use different fats, so confirm when needed.
This egg-and-dairy version is vegetarian, not vegan. No chili is used; sweetness does not make a hot-filled bun suitable for every child.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Filling richness, dough fats and shapes vary. This entry describes a plain white bun, not a decorated novelty version.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Sweet and milky with a savory salted-yolk note.
- Chili heat
- Texture
- Fluffy bread around a warm, flowing filling with a fine sandy yolk texture.
- How it’s made
- Yeast-raised wheat dough is wrapped around the filling and steamed.
Filling richness, dough fats and shapes vary. This entry describes a plain white bun, not a decorated novelty version.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong. Associated with Hong Kong.
About this regional connection
Guangdong: Cantonese dim sum identity; no exclusive origin claim. Hong Kong: Cantonese dim sum identity; no exclusive origin claim.
Ask if they have it first
请问你们有流沙包吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Flowing filling, soft bun
This account describes a tradition or story, rather than an established historical fact.
At dim sum, liu sha bao offers a sweet-salty contrast to savory dishes. Unlike a firmer custard-bun filling, this salted-yolk center flows when warm and thickens as it cools.