Entry to the HKCS eXtreme Contest

This website is created as an entry to the HKCS eXtreme Contest, and is all about "cha siu bao" (叉燒包).

Themed with cha siu bao (叉燒包)

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The objective of the HKCS eXtreme Contest is to encourage students to use a balance of well-proven Web engineering principles coupled with good Web design guidelines to produce high quality Websites that follows Web standards and good usability/accessibility best practices. The theme of this year is "cha siu bao" (叉燒包).

HKCS eXtreme Contest Agreement

In order to participate in the HKCS eXtreme Contest, the following statement must be added.

This website was created as an entry to Hong Kong Computer Society’s "2009 eXtreme Web Designer Award" contest. The authors of this website agree to abide by all the rules and regulations of this contest as specified in: http://www.cs.cityu.edu.hk/~hwchun/extreme/

What is cha siu bao (叉燒包)?

Cha siu bao filled with cha siu

Cha siu bao (叉燒包) is a kind of barbecue pork bun, orginally from Canton, China. It is filled with barbecue-flavoured "cha siu" (叉燒), and is served as a dim sum in Catonese Restaurant.

The appearance of Cha siu bao is very similar to other Chinese steamed baozi. However, the mix of yeast and baking powder as leavening makes it looks slightly dense, and the bread is fine soft.

甚麼是叉燒包 (Cha Siu Bao)？

Cha siu bao in a steaming basket

叉燒包 (cha siu bao) 是一種來自中國廣東省的豬肉包點，包內填滿著燒烤風味的叉燒 (cha siu)，常見於廣東式酒樓。

從外表看來，叉燒包與其他中式蒸包沒倆樣。但其外皮使用由酵母及酵母粉組合而成的發酵物，令叉燒包的外表看起來相當飽滿之餘，入口亦無比鬆軟。

Variants of cha siu bao / 叉燒包的變種

There are two major variants of cha siu bao:

叉燒包主要有兩種變種：

Baked cha siu bao

Baked cha siu bao (叉燒餐包)

The baked version is browned and glazed. The major different between the baked version and the steamed version is the dough.

Cha siu sou

叉燒酥 (cha siu sou)

雖然叉燒酥並非真正的叉燒包，但其實也是由叉燒包演變而成。顧名思義，叉燒酥的餡料當然是叉燒。叉燒酥與傳統叉燒包的分別，主要在於其外皮。叉燒酥的外皮經過烤焗，故特別乾身及入口爽脆。而傳統叉燒包的外皮則較為飽滿及鬆軟。

Ingredients of different types of cha siu bao / 不同叉燒包種類的成份
Type of Cha Siu Bao / 叉燒包種類 Salt / 鹽 Cha Siu / 叉燒 Flour / 麵粉
* The data above is not actual.
Steamed cha siu bao (蒸叉燒包) 12g 600g 200g
Baked cha siu bao (叉燒餐包) 12g 550g 150g
Cha siu sou (叉燒酥) 16g 321g 121g

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About the Author

This website, HKCS eXtreme contest - cha siu bao 叉燒包, is designed by Lam Jung Yu (Chris). I am a BSCS undergraduate of CityU. This is my pleasaure to participate in the HKCS eXtreme Contest. You may contact me at chris [ @ ] knetgb [ . ] com.

About HKCS

HKCS (Hong Kong Computer Society) is a non-profit organization established since 1970. The prime objective of HKCS is to promote the uses of Information Technology in Hong Kong.