Compared to the cult-like veneration of beef noodles, hot pot, and stinky tofu in Taiwan, the guabao (割包 or 刈包) is an underappreciated snack. What English-speakers often call ‘the Taiwanese hamburger’ is available in every town and city, but certainly not on every street, nor even in many night markets.

The News Lens
Date: 2017/02/01
By: Steven Crook

Because of their shape, these hearty delights often appear in weiya (尾牙) banquets, traditional end-of-the-year feasts at which Taiwanese bosses treat their employees. According to some, a generously proportioned guabao bears an auspicious resemblance to a purse overflowing with money. The way in which the bun envelops the pork has also inspired a nickname which some vendors have embraced: hu yao zhu (虎咬豬, pronounced ho ka ti in Holo, “tiger bites pig”).

Some foodies steer clear of guabao because they think neither of the main ingredients – pork belly and steamed bread – is especially healthful. The meat, while exceptionally tender and juicy, is heavily marbled with fat. To people who believe whole-wheat bread is better for you than loaves made of bleached flour, the shiny whiteness of the wrap suggests it offers nothing but carbohydrates. Those who abstain may be right, yet over the past six or seven years the popularity of guabao in the Western world has leapfrogged that of other Taiwanese dishes.    [FULL  STORY]