Event Recap: Char Siu Bao Workshop
As the 2026 Lunar New Year approached, the community gathered for a special Char Siu Bao Bun Workshop, celebrating food, culture, and connection. Hosted by Chinese Street Market DCin collaboration with Slow Food DC, the event highlighted a shared mission of bringing people together through culturally rooted cuisine. Slow Food DC, known for promoting local, seasonal, and ethical food systems, had recognized Chinese Street Market DC with its Snail of Approval award in 2024 for its cultural connection and its community involvement. This workshop continued that partnership by welcoming the DMV community to learn, cook, and celebrate the lunar new year together.
At the heart of the event was the beloved Cantonese Char Siu Bao, one of the “Big Four” classics of Cantonese dim sum. Alongside dishes like Shumai, Har Gow, and Egg Tart, char siu bao held a special place in dim sum culture for its pillowy dough and sweet-savory filling. Originating in Guangdong province, these buns represented an important facet of Han Chinese culinary heritage. During the class, participants learned how to prepare the fluffy bao dough and chose between classic pork belly or vegetarian mushroom fillings. The workshop explored two techniques—traditional sourdough fermentation and a simplified modern approach—allowing guests to compare the results and gain practical skills they could recreate at home.
The experience extended beyond cooking by offering a curated meal inspired by regional Chinese street foods. Guests enjoyed hand-pulled noodles inspired by the flavors of Xi’an, paired with either slow-cooked chicken stew or a savory mushroom topping. The meal also included crispy mala tofu inspired by the bold flavors of Sichuan cuisine and concluded with Tangyuan—sweet glutinous rice balls traditionally eaten during Chinese New Year to symbolize family unity and togetherness. Donations to Slow Food DC were encouraged, and a portion of every ticket sale supported the organization’s mission of building a more sustainable and equitable food system.
Leading the workshop was Susan Qin, founder and cultural curator of Chinese Street Market DC. Born and raised in Chengdu, she brought a unique perspective shaped by both Eastern and Western cultural experiences. Through Chinese Street Market DC, Susan built a platform that celebrated regional Chinese food traditions while supporting local Asian creators and farmers’ market vendors throughout the DC area. By sharing stories, recipes, and hands-on learning experiences like this workshop, she continued creating spaces where culture, community, and food intersected—inviting people to learn, connect, and celebrate the richness of Chinese culinary heritage together.