[3][4] This unique mix of leavening gives the dough of cha siu bao the texture of a slightly dense, but fine soft bread.

Tangzhong, a water roux, is sometimes used to keep the bread soft over long periods of time and aids in improving the texture of the bao.

It is often coated with an egg and sugar wash before baking, resulting in a slightly sweeter, more bready char siu bao.

It differs in that the Filipino asado is a braised dish, not grilled, and is more similar in cooking style to the Hokkien tau yu bak (Chinese: 豆油肉; Pe̍h-ōe-jī: tāu-iû bah).

It's originating from Guangdong and Chaozhou following a fairly large overseas Chinese community living in Hakka street in Nam Dinh, Vietnam.

To make delicious cakes, people often marinate pork tenderloin with minced garlic, fivespice, oyster oil, honey and then baked until it turns golden brown and is fragrant.