A good char siu bao naturally splits open on top after steaming.
Tips
culture
Cantonese 早茶 (yum cha) staple. The filling is diced 叉烧 (char siu - honey-glazed roast pork) in a sweet-savoury sauce. A classical 叉烧包 should 爆口 (split at the top in a three-way crack) when steamed - the mark of a well-made bun.
