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Steamed bun concept gives Baozi seasonal flexibility

Posted March 11

Baozi Food Truck only has two full-time employees—a third is on the way—so owners Ann Wagner and David Perazzo spend a lot of time on the truck.

Between catering, setting up for lunches around the Triangle and special events, the owners' schedules are booked. But the time commitment to being on the truck, which opened in 2015, is mimicked by the food that comes out of it.

A baozi, or bao, is a type of steamed bun stuffed with fillings. The dish is traditional to China, but Perazzo said the decision to serve the soft buns instead of something else was because it's easy to switch up what goes into them.

"The reason that we decided to go with the steamed bun concept is that basically it allows us to change the fillings and change, seasonally, what we do with out food truck without changing the concept or the brand of the food truck," Perazzo told the 919 Beer Podcast.

"That is the main reason why we chose the steamed bun—besides that they're delicious."

One of the staples on the truck is the crispy pork belly bao. The fatty cut of pork is brined for 24 hours and then seared on a grill. It's then topped with cucumbers, green onions and a Thai chili hoison glaze before finding a home in the fluffy bao bun.

Other baos are stuffed with kung pao chicken, beef short ribs or a vegan Korean soy barbecue.


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Get the inside track on all things beer in the Triangle and North Carolina from the 919 Beer blog.