@@fjp9 The problem is not in the flavor. Pineapple do taste delicious. The problem is after baking the water spill out. Crispy crust which should be crunchy, add pineapple juice then it is not. On this pineapple bun, the sugar crust look like pineapple. It has no pineapple in the tradition menu. Somehow, people improvise. After baking the pineapple bun(which has no pineapple), they slice it up and insert pineapple inside. So we have a pineapple bun with pineapple.
In San Francisco our bakeries have versions with salted egg yolk sauce, custard sauce, and different bean pastes too. It’s smaller than the plain version and so yummy.
In some random dim sum place, I remember trying a pineapple bun stuffed with BBQ pork. I gotta say, it was pretty delicious. But salted egg yolk is still my favorite filling.
@@evanh9301 I've had variations of the custard and the cream ones, haven't seen any of the bean pastes though but I avoid sweets more often than not. I haven't had any other savory fillings though.
He definitely can’t mean “gluten-free” flour in the Western sense, although that was the literal translation. He probably means either wheat starch or a flour with very low protein, such as cake/pastry flour.
Lido has the best pineapple buns overseas in my opinion. They have been in Vancouver for several decades. Their signature fresh pineapple buns really adapted into the COVID-19 restrictions. I got half a dozen the other day, they cut the bun partly half way and the butter slices are cold and separately wrapped next to the buns. When I got home, all I had to do was to bake it for less than 5 mins in the oven, take it out (the outer bun is a bit hard and crispy), and put in a slice of butter, then wait for a min, and take a bite. The crispy outside, the warm bun, and the slightly melted butter is so good, it's felt like going back to hk without going back. Watch a classic asian drama and it becomes an amazing experience.
Fresh pineapple bun: Cut bread like burger bun, but not all the way and add slice of butter in between and let melt. Have that with Orange pekoe, bit of sugar and carnation milk and lunch will be heaven! That's how some HK Canto people have lunch :)
I really enjoy your video. It took me awhile to come across this. I've always enjoying eating it as a child, and always frustrated that it had no real pineapple in it. But after making a few batches on my own, I enjoyed because as cookie on top of the bread
I don’t think I’ll make it to Tai Tung Bakery anytime soon for their original pineapple bun. Looks delicious. The few that I have tried in dim sum houses are really messy to eat. The crust falls off the bun with the first bite.
I miss Hong Kong barkey I miss Hong Kong 🇭🇰 enjoy so much fun life in Hong Kong . Hong Kong is n has the best healthy bark buns,cakes,& Hong Kong cold tea amazing
serenityq26 it is called a Pineapple Bun. It doesn’t have pineapple in it though. The baked bun’s crust is crispy and sweet. You can get it at any Chinese bakery.
Holy crap, their method for making the cookie top is genius. I always pat mine into a circle, but they get theirs much thinner and do it way faster. Time to get out my Chinese cleaver
What's "justabuck"? Is it canadian/australian/jamaican/libian/nubian "justabuck"? In any case it's not worth it and it's the most impudent chinese accent I've ever heard.
Based on my memory: 1) it is one of the cheapest sweet bread, 2) It is soft and fluffy yet crispy at the same time, 3) it is more of less nostalgia. There are better bread and pastries out there for those who spend more, but you may not want to buy it every day.
Pineapple bread is a straight up copy of the Japanese Melon bread. The Chinese think that this method of making soft bread originated in China because of the methods name. This method of making extremely soft bread using a roux is a Japanese method, not Chinese. The tangzhong method is credited as originating in Japan, but it became widely known to home cooks with the publication of 65°C Bread Doctor, a cookbook written in Chinese by Yvonne Chen in 2007. The method had no name in Japan, it was a well kept secret between bakers across the nation. The Japanese have been making this kind of bread since the end of the 18th hundreds.
@Frank Furter There is no doubt, Japan was hugely inspired by the Tang Dynasty, and much of the food and culture was inspired by the Tang dynasty, but in Japan, this is very clearly marked to give thanks to the origins. Sometimes noodles are called “Chinese noodles” or Ramen has actually kept the Chinese name “Ra Mien”. There is nothing wrong with being inspired, but in my opinion respect should be given to the creators. Just like we all know that a Croissant is French, no matter where it’s made. My point is this. In the states Chinese bakeries make soft fluffy bread made by the Japanese method, with breads like Pineapple bread, calling it Chinese bread. China was closed to the world until the early 90’s they had no money and no culture, because of Mao, whom was trying to burn and erase chinas history. So where did their bread making come from? Japan was introduced to bread by Portugal and they have developed their own kind ever since, now the world see this kind of bread as Chinese, that’s not fair...
Love your passion for Japanese food history but I don’t believe these things are so black and white. Bread making has been around in China for over a thousand years. But the earlier methods of making pineapple buns in China used a “zhong-zhong” starter, aka the “sponge” method which was imported from Europe. It used a mixture of sliced potatoes, its starch boiled down, and unpasteurized beer for the yeast. The addition of egg to enrich the dough was definitely a European import. There’s also the Mexican conchas which has been around at least since the 18th century and looks and tastes eerily similar to both the pineapple bun and melon pan. The main thing that differentiates the Chinese pineapple bun from the others is the use of lard in its biscuit topping. I find for the Japanese melon pan, it’s the extra roll around some granulated sugar that makes it unique from the others (although that could’ve been a modern addition). For the conchas, its massive size beats the rest. All three breads are amazing. I lived in Japan for several years, visit Hong Kong to see my family often and I visited Mexico City and toured many of their oldest bakeries. They’re all amazing.
@@KenKobayashiRasmussen And just to set the record straight, Hong Kong was colonized by the British for over 150 years. Around the time of the fall of the Chinese dynasties, Shanghai was occupied by a number of countries (Britain, Japan, Russia). The idea that China wasn’t influenced by any other cultures except the Japanese is laughable. The average Chinese or Hong Kong national probably couldn’t tell you where the pineapple bun first came from. But most will fully admit that it was influenced by foreigners, most notably Europeans who brought their bread making culture to Asia. (Prior to the European method, the Chinese mostly steamed or pan fried their breads). To take another example, Macau was made a Portuguese settlement in the mid-1500s until it was officially handed back to China in 1999. Their most famous Portuguese relic is the egg tart, of which the locals serve two varieties - one that’s very close to the original “pasteis de nata” and the other being a simplified Chinese version. This bakery tradition eventually made its way to neighbouring Hong Kong and now you can find egg tarts in ever bakery in southern China.
@@KenKobayashiRasmussen There’s nothing “fair or unfair” about cultures borrowing from each other. If this was all about fairness, then China should classify sushi as an historical Chinese relic, as its earliest versions (storing raw fish without a refrigeration system) originated in China. But that would be RIDICULOUS. Because it obviously is. Did you know that restaurants in China, Taiwan and Hong Kong serve JAPANESE RAMEN? Even though ramen originated in China? Or that you could order Japanese gyoza in China/Taiwan even though Chinese “jiaozi” originated in China? Because the local Chinese recognize that Japanese ramen and gyoza have become their own, very impressive dishes. Seriously, there are Japanese ramen shops all over Shanghai, Beijing and Hong Kong that serve distinctly Japanese style ramen and gyoza. The locals love it and they recognize and respect that it’s Japanese. Here’s another story: The Chinese invented tea. The British started importing tea from China (via Hong Kong) back to Europe. (They loved it so much they even started a war over it.) Then the British decided to add milk and sugar!! But the Chinese didn’t hate that idea. ...so that’s why today, we have Hong Kong style milk tea, Taiwanese milk tea and even Japanese Royal milk tea (Britain also brought milk tea to India, which they call “chai”. That’s why there are so many varieties of South Asian teas like Assam or Ceylon). So even though adding milk to tea was a European idea, we Chinese KNOW the origins of tea. Good food is just GOOD FOOD and there’s no need to be offended nor to always be political about it. We should really just learn to appreciate it for what it is - DELICIOUS. My Japanese colleague once read an article to our Japanese high school students about the Chinese origins of sushi. One student wrote that she didn’t like sushi anymore because she only wanted to eat “true” Japanese foods - like “tofu”. 🤣🤣🤣 So of course we had a conversation with the whole class to explain that sushi and tofu are still traditional Japanese foods with over 1000 years of history that they should be proud of, even if they did originate in China (even the most stubborn Chinese national would classify it as “Japanese” food). Instead of always trying to compete with each other, we should actually be celebrating our similarities.
@@ceceyam Thank you for this very long comment. I know about the colonization, I am perfectly aware of the information that you present. For someone who loves food history or history as a whole, it’s common knowledge. I don’t know if you are Chinese yourself, but I can tell you that Chinas recent promotion of them selves as a nation is laughable. The way China make food documentaries on Netflix claiming all foods originate in China is damn right ridiculous. China is a huge nation, and a nation that’s is/was centralized in Asia, and they where very much into trade with the world, many peoples from around the world went to China to trade and of course there has been a cultural exchange between them. The problem with this is that China claims origins to all these dishes, and because history is what history is, we can only know about a period or a dish origins from where it was first mentioned in writing. And unfortunately China was one of the first in Asia to create a writing system. This means that all food history studies goes back to China, not because every dish is Chinese, but because the Chinese where the only ones whom had a writing system. So there, sushi did not come from China, but from Siam (Thailand/Cambodia/Laos) Chinese history is also very uncertain because it is written by the Chinese themselves, and they saw themselves as the center of the universe literally. I’m not saying that cultural exchange is a bad thing, I just believe that we should show honor to food and it’s origins. And by the way, cultivated tea is not from China, it was first written about in sumarian texts, one the first know human cultures on earth, so if you want to be anal about it, actually has roots in Iran, Iraq. In my comment I never claimed that Bread was invented in Japan, I obviously know that bread is one of the oldest dishes of man-kinds history, and as I have mentioned in so many other comments, The bread making came to Japan via the Portuguese, just like Macau, they where the first to settle in Japan too. You also have to remember what state China was in the past 200 years, wars, invasion, famine, cultural and historical damage, China has only risen out of the dust in the early 90’s, because of hard work and restructure of the workforce. Before that, people did not have places to live, did not have food to eat, and they where culturally deprived. They didn’t have the luxury of sugar, let alone butter to make a fluffy puff pineapple bread dude. People where dying everywhere because of starvation, people lived in houses made of mud. They had nothing, China was not only poor it was defeated. And you honestly believe that in this timeframe China should have invented pineapple bread?! Pineapple bread was invented in Japan, but not by a Japanese, it’s was a European (Belgian) I think whom came up with it, by mixing e regular soft dough and a cookie dough. What I am angry about is not cultural exchange, it is things like the Chinese bakeries in the US selling bread marked as Chinese bread, when it is clearly not.
The Pineapple Bun is named for its appearance rather than its flavor. Like this video if you disapprove of pineapples on buns (or pizza)!
Pineapple on buns and pizza taste good.
Pineapple FTW
pineapples in buns, cakes, and pizzas are delicious
@@fjp9
The problem is not in the flavor. Pineapple do taste delicious. The problem is after baking the water spill out. Crispy crust which should be crunchy, add pineapple juice then it is not.
On this pineapple bun, the sugar crust look like pineapple. It has no pineapple in the tradition menu.
Somehow, people improvise. After baking the pineapple bun(which has no pineapple), they slice it up and insert pineapple inside. So we have a pineapple bun with pineapple.
@@lpjunction lol i don’t know why your response is directed towards me but okay, your opinion and thoughts on the matter are noted.
I’d never expected the inventor of pinapple bun to be still alive, I’ve been eating them since I was a kid
Cantomando brought me here 😄 I love pineapple buns!!!!
In San Francisco our bakeries have versions with salted egg yolk sauce, custard sauce, and different bean pastes too. It’s smaller than the plain version and so yummy.
In some random dim sum place, I remember trying a pineapple bun stuffed with BBQ pork. I gotta say, it was pretty delicious. But salted egg yolk is still my favorite filling.
@@sherryillk it has all different kinds of fillings from sweet to savory
@@evanh9301 I've had variations of the custard and the cream ones, haven't seen any of the bean pastes though but I avoid sweets more often than not. I haven't had any other savory fillings though.
He definitely can’t mean “gluten-free” flour in the Western sense, although that was the literal translation. He probably means either wheat starch or a flour with very low protein, such as cake/pastry flour.
I wonder what he meant because even using low gluten flour for this kind of bread don’t make sense
Lido has the best pineapple buns overseas in my opinion. They have been in Vancouver for several decades. Their signature fresh pineapple buns really adapted into the COVID-19 restrictions. I got half a dozen the other day, they cut the bun partly half way and the butter slices are cold and separately wrapped next to the buns. When I got home, all I had to do was to bake it for less than 5 mins in the oven, take it out (the outer bun is a bit hard and crispy), and put in a slice of butter, then wait for a min, and take a bite. The crispy outside, the warm bun, and the slightly melted butter is so good, it's felt like going back to hk without going back. Watch a classic asian drama and it becomes an amazing experience.
Terrific video! I miss going to HK. I particularly liked the ones where they stick a slab of butter in between 😀
Cantomando brought me here! Love pineapple bun soooo much 😀!
didn't know about Shanghai pineapple buns. wonder what happened to those. awesome vid!
Great video on Hong Kong’s famous pineapple bread. Definitely a great and yummy cultural heritage
Pineapple bun is love, pineapple bun is life.
i always eat this pineapple bun when ui visited Hongkong. love the taste and the softness of the bun.
These buns are one of my favorite ones, but they are just too messy sometimes. I'm so glad that I understand cantonese
man said if they messy they not legit :)
My favorites are coconut-cream bun, cheesy tuna bun, curry bun, and pineapple bun. Wish I'm in HK now so that I can eat them again.
The machine at 3:07 totally blew my mind!! ^_^
Same here,lol
Me too! I literally gasped at the end 😂
Nice Video! I never realized the history behind the food.
I LOVE them!!! So delicious!
Argh you guys make crave it and I can't get my hands on it now!
Thèse are some of my favorite snacks when I go!
My fav grew up eating these
Fresh pineapple bun: Cut bread like burger bun, but not all the way and add slice of butter in between and let melt. Have that with Orange pekoe, bit of sugar and carnation milk and lunch will be heaven! That's how some HK Canto people have lunch :)
Riceachu that should be breakfast
I really enjoy your video. It took me awhile to come across this. I've always enjoying eating it as a child, and always frustrated that it had no real pineapple in it. But after making a few batches on my own, I enjoyed because as cookie on top of the bread
I love it 🥰
Love those things. Yummy!!!!
Mmm looks delicious!
Wow it looks like melon pan in japan😍
I don’t think I’ll make it to Tai Tung Bakery anytime soon for their original pineapple bun. Looks delicious. The few that I have tried in dim sum houses are really messy to eat. The crust falls off the bun with the first bite.
Looks a bit different from CantoMando's lol.
hahahahha 😍
@@CantoMando no way
I miss Hong Kong barkey I miss Hong Kong 🇭🇰 enjoy so much fun life in Hong Kong . Hong Kong is n has the best healthy bark buns,cakes,& Hong Kong cold tea amazing
Mah legitimate childhood food
I wish I can go and try out the original! What’s the location of the store?
Cantomando brought me here 'cause I don't even know what is it! 😳 But it seems yummy 😍
i miss their pineapple, wish i can go back to HK to eat this or some businessman will try to sell it here in my country with the same taste.
Respect!
Pineapple bun is my favourite
i dont know what this is but i want it. sounds delicious
serenityq26 it is called a Pineapple Bun. It doesn’t have pineapple in it though. The baked bun’s crust is crispy and sweet. You can get it at any Chinese bakery.
I miss hong kong... i wish the pandemic is over and HK isnt ruined :(
I need to go to Hong Kong and get some of those buns right now🤤🤗🤯😋
For an extra rich HK special, get it with a slice of cold butter. It's terrible for you, but you gotta experience it at least once!
In Taiwan they sometimes add cheese in the middle while it's hot ... yummmmmmmmmm!
@@tingtingsworld never saw the cheese version, but it was probably because I was distracted by all the incredible foods in Taiwan!
Holy crap, their method for making the cookie top is genius. I always pat mine into a circle, but they get theirs much thinner and do it way faster. Time to get out my Chinese cleaver
Cantomando brought me here :)
I remember this bread in the early of 90's in Philippine provinces.
Now, they disappeared and cannot be found.
Awwwwww makes me sad he used to make so many now they probably have a hard time making money.... Prayers these are Beautiful
You know that?Everyasia bakery all bread all hong kong style,is hard to find Eurpeo or america style.
I never liked pineapples but those look real good
How do I work for you guys
Send us a mail at hello@goldthread2.com :)
What's the name of the Bakery?
I’m gonna open a hipster fusion bakery with pineapples in my pineapple bun 🍍😬
He forgot to mention yeast as an ingredient. :)
Yes, when he said wait 30 minutes for the dough to rise. I thought to myself he forgotten to most important ingredient. And thought my Canto was off.
cantomando !!
Awesome 😎
Yummmmmmmmm
So like melonpan in Japan.
definitely similar looking, but they taste very different (at least to me).
I liked to eat Po Lo Bao too! 🙂
Support Hong Kong. Made in Hong Kong
Basically it is a Concha that is finer and no cinnamon. I eat both on a regular basis.
why would you make the crust thinner?!?!?!? why.
No country in the world can make 菠籮包 as good as HK .. it's not only the authenticity of flavour and taste, it is also the irreplaceable memories.
Holy crap my canto is poverty I literally can barely understand this ;-;
Does anyone has the recipe for making polobun like these?
God I miss pineapple bun with a big slab of butter in the middle.
Shiii, that's the most HK style of having one😅 Everytime I go visit there, I grab one with a classic HK milk tea.
Lard too ?
Why would you NOT put Pineapple in it??
because then it becomes soggy instead of fluffy and crispy.
so it's basically the same thing as melonpan. Got it.
1:16 These aren't the right ingredient to make the pineapple buns..
is it sweet or savory? 🤔
Sweet..it's basically a super soft bun with a sweet buttery crumbly melt-in-your-mouth thin cookie layer on top.
we call it melon bread here
So they're like melonpan?
No measurements
Did he use gluten free flour for the buns?! 😳
♥️
TIL it's originated from Shanghai. My hometown!
He didn't mention some buns have a coconut custard filling. Taste much better with coconut custard filling.
That's the Taiwan adaptation, HK one is plain and fluffier / crispier.
there isn't a proper recipe tho :(
What's "justabuck"? Is it canadian/australian/jamaican/libian/nubian "justabuck"?
In any case it's not worth it and it's the most impudent chinese accent I've ever heard.
Not sure why it's so popular except for the crust. The ingredients are very common ones found in almost all pastries
Probably it’s simplicity and texture. Sometimes I don’t feel like eating hot dogs or ham in my buns so Pineapple Bun it is.
The crust is what makes it so great. The warm crunchy crust contrasting with the soft bun.
When Fresh made, you get crispy crust on a hot and soft bun. I guess that is Pineapple Buns' charm.
Based on my memory: 1) it is one of the cheapest sweet bread, 2) It is soft and fluffy yet crispy at the same time, 3) it is more of less nostalgia. There are better bread and pastries out there for those who spend more, but you may not want to buy it every day.
Nice video. Not my favorite Chinese western style bread. I prefer tuna bun, red bean bun, and chicken pie
Ok but why is there lard in there i-
Damn that’s a huge bucket of lard
LARD!!!
Pineapple bread is a straight up copy of the Japanese Melon bread. The Chinese think that this method of making soft bread originated in China because of the methods name. This method of making extremely soft bread using a roux is a Japanese method, not Chinese. The tangzhong method is credited as originating in Japan, but it became widely known to home cooks with the publication of 65°C Bread Doctor, a cookbook written in Chinese by Yvonne Chen in 2007. The method had no name in Japan, it was a well kept secret between bakers across the nation. The Japanese have been making this kind of bread since the end of the 18th hundreds.
@Frank Furter There is no doubt, Japan was hugely inspired by the Tang Dynasty, and much of the food and culture was inspired by the Tang dynasty, but in Japan, this is very clearly marked to give thanks to the origins. Sometimes noodles are called “Chinese noodles” or Ramen has actually kept the Chinese name “Ra Mien”. There is nothing wrong with being inspired, but in my opinion respect should be given to the creators. Just like we all know that a Croissant is French, no matter where it’s made. My point is this. In the states Chinese bakeries make soft fluffy bread made by the Japanese method, with breads like Pineapple bread, calling it Chinese bread. China was closed to the world until the early 90’s they had no money and no culture, because of Mao, whom was trying to burn and erase chinas history. So where did their bread making come from? Japan was introduced to bread by Portugal and they have developed their own kind ever since, now the world see this kind of bread as Chinese, that’s not fair...
Love your passion for Japanese food history but I don’t believe these things are so black and white. Bread making has been around in China for over a thousand years. But the earlier methods of making pineapple buns in China used a “zhong-zhong” starter, aka the “sponge” method which was imported from Europe. It used a mixture of sliced potatoes, its starch boiled down, and unpasteurized beer for the yeast. The addition of egg to enrich the dough was definitely a European import. There’s also the Mexican conchas which has been around at least since the 18th century and looks and tastes eerily similar to both the pineapple bun and melon pan. The main thing that differentiates the Chinese pineapple bun from the others is the use of lard in its biscuit topping. I find for the Japanese melon pan, it’s the extra roll around some granulated sugar that makes it unique from the others (although that could’ve been a modern addition). For the conchas, its massive size beats the rest.
All three breads are amazing. I lived in Japan for several years, visit Hong Kong to see my family often and I visited Mexico City and toured many of their oldest bakeries. They’re all amazing.
@@KenKobayashiRasmussen And just to set the record straight, Hong Kong was colonized by the British for over 150 years. Around the time of the fall of the Chinese dynasties, Shanghai was occupied by a number of countries (Britain, Japan, Russia). The idea that China wasn’t influenced by any other cultures except the Japanese is laughable. The average Chinese or Hong Kong national probably couldn’t tell you where the pineapple bun first came from. But most will fully admit that it was influenced by foreigners, most notably Europeans who brought their bread making culture to Asia. (Prior to the European method, the Chinese mostly steamed or pan fried their breads).
To take another example, Macau was made a Portuguese settlement in the mid-1500s until it was officially handed back to China in 1999. Their most famous Portuguese relic is the egg tart, of which the locals serve two varieties - one that’s very close to the original “pasteis de nata” and the other being a simplified Chinese version. This bakery tradition eventually made its way to neighbouring Hong Kong and now you can find egg tarts in ever bakery in southern China.
@@KenKobayashiRasmussen There’s nothing “fair or unfair” about cultures borrowing from each other. If this was all about fairness, then China should classify sushi as an historical Chinese relic, as its earliest versions (storing raw fish without a refrigeration system) originated in China. But that would be RIDICULOUS. Because it obviously is. Did you know that restaurants in China, Taiwan and Hong Kong serve JAPANESE RAMEN? Even though ramen originated in China? Or that you could order Japanese gyoza in China/Taiwan even though Chinese “jiaozi” originated in China? Because the local Chinese recognize that Japanese ramen and gyoza have become their own, very impressive dishes. Seriously, there are Japanese ramen shops all over Shanghai, Beijing and Hong Kong that serve distinctly Japanese style ramen and gyoza. The locals love it and they recognize and respect that it’s Japanese.
Here’s another story: The Chinese invented tea. The British started importing tea from China (via Hong Kong) back to Europe. (They loved it so much they even started a war over it.) Then the British decided to add milk and sugar!! But the Chinese didn’t hate that idea. ...so that’s why today, we have Hong Kong style milk tea, Taiwanese milk tea and even Japanese Royal milk tea (Britain also brought milk tea to India, which they call “chai”. That’s why there are so many varieties of South Asian teas like Assam or Ceylon). So even though adding milk to tea was a European idea, we Chinese KNOW the origins of tea. Good food is just GOOD FOOD and there’s no need to be offended nor to always be political about it. We should really just learn to appreciate it for what it is - DELICIOUS.
My Japanese colleague once read an article to our Japanese high school students about the Chinese origins of sushi. One student wrote that she didn’t like sushi anymore because she only wanted to eat “true” Japanese foods - like “tofu”. 🤣🤣🤣 So of course we had a conversation with the whole class to explain that sushi and tofu are still traditional Japanese foods with over 1000 years of history that they should be proud of, even if they did originate in China (even the most stubborn Chinese national would classify it as “Japanese” food). Instead of always trying to compete with each other, we should actually be celebrating our similarities.
@@ceceyam Thank you for this very long comment. I know about the colonization, I am perfectly aware of the information that you present. For someone who loves food history or history as a whole, it’s common knowledge. I don’t know if you are Chinese yourself, but I can tell you that Chinas recent promotion of them selves as a nation is laughable. The way China make food documentaries on Netflix claiming all foods originate in China is damn right ridiculous. China is a huge nation, and a nation that’s is/was centralized in Asia, and they where very much into trade with the world, many peoples from around the world went to China to trade and of course there has been a cultural exchange between them. The problem with this is that China claims origins to all these dishes, and because history is what history is, we can only know about a period or a dish origins from where it was first mentioned in writing. And unfortunately China was one of the first in Asia to create a writing system. This means that all food history studies goes back to China, not because every dish is Chinese, but because the Chinese where the only ones whom had a writing system. So there, sushi did not come from China, but from Siam (Thailand/Cambodia/Laos) Chinese history is also very uncertain because it is written by the Chinese themselves, and they saw themselves as the center of the universe literally. I’m not saying that cultural exchange is a bad thing, I just believe that we should show honor to food and it’s origins. And by the way, cultivated tea is not from
China, it was first written about in sumarian texts, one the first know human cultures on earth, so if you want to be anal about it, actually has roots in Iran, Iraq. In my comment I never claimed that Bread was invented in Japan, I obviously know that bread is one of the oldest dishes of man-kinds history, and as I have mentioned in so many other comments, The bread making came to Japan via the Portuguese, just like Macau, they where the first to settle in Japan too. You also have to remember what state China was in the past 200 years, wars, invasion, famine, cultural and historical damage, China has only risen out of the dust in the early 90’s, because of hard work and restructure of the workforce. Before that, people did not have places to live, did not have food to eat, and they where culturally deprived. They didn’t have the luxury of sugar, let alone butter to make a fluffy puff pineapple bread dude. People where dying everywhere because of starvation, people lived in houses made of mud. They had nothing, China was not only poor it was defeated. And you honestly believe that in this timeframe China should have invented pineapple bread?! Pineapple bread was invented in Japan, but not by a Japanese, it’s was a European (Belgian) I think whom came up with it, by mixing e regular soft dough and a cookie dough.
What I am angry about is not cultural exchange, it is things like the Chinese bakeries in the US selling bread marked as Chinese bread, when it is clearly not.
Not a fan of pineapple buns