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Siopao, is the Philippine indigenized version of the Cantonese steamed bun called cha siu bao. In Chinese, it is called baozi. It is popular to both Chinese and Filipino restaurants and it is commonly part of dim sum cuisine. Siopao was popularized in (if not introduced to) the Philippines by Ma Mon Luk, a Cantonese immigrant street vendor who created mami around the 1920s. After he opened up his eponymous restaurant years later, he promoted siopao by giving samples from door to door, as well donating it as free food for disaster victims. ------------------------------------------------------------------------------------------ ** Please like , comment and share this video with your friends and family and please don't forget to subscribe .
