these Chinese "sandwiches" have become quite popular and are popping up on menus at trendy restuarants all over NYC. There is even a new restuarant on the Lower East Side that specializes in these buns. But they have been around for many years.
For a more traditional take I went to House of Andy (which is an odd name for a bakery) in NYC's Queens area of Elmhurst at 86-22 Broadway for a roast pork bun (char siu bao). For just $1 you get a baked bun (vs. a steamed version) that has a slightly sweet flavor bun filled with roasted pork (not sure why it's colored bright red).
It's like a jelly donut, but with a bread similar in texture to Challah. And just like a jelly donut - the filling is usually uneven in one side of the bun.
This makes for a quick, inexpensive and tasty snack.
