Gua Bao

A soft, folded steamed bun cradles slow-braised pork belly, pickled mustard greens, crushed peanuts and coriander. Sweet, savoury and soft, it is a beloved Taiwanese street snack.

The origins of gua bao, also known as “tiger biting pig” (虎咬豬) for its open bun resembling a tiger’s mouth, are genuinely debated. Many food historians trace it to Fujian province in China, where similar folded buns with braised pork appear in regional cuisine, while others argue it was refined and popularized in Taiwan during the 20th century. In Taiwan, it is traditionally eaten during the year-end “Weiya” (尾牙) banquet and winter solstice celebrations, where its shape symbolically suggests consuming the past year’s troubles.

Regional variations are common: in Taiwan, the classic filling is slow-braised pork belly with pickled mustard greens, crushed peanuts, and coriander, while Fujian versions often use simpler seasonings or add fermented tofu. Vendors in Taiwan may swap the pork for chicken, beef, or even vegetarian mock meats, but the defining soft, sweet steamed bun remains constant. As a beloved street food, gua bao bridges everyday snacking and festive ritual, reflecting the island’s blend of Hokkien heritage and local innovation.