Bao Buns

Gua Bao (folded Taiwanese style)

Header product — groups varieties. Log sales here for quick entry, or against a specific variety for finer tracking.

Pork belly gua bao

Braised pork belly — the classic.

Crispy chicken gua bao

Mushroom and tofu gua bao (vegan)

Prawn gua bao

Steamed round bao

Header product — groups varieties.

BBQ pork bao (char siu)

Chicken bao

Vegetable bao

Custard bao (sweet)

Red bean bao (sweet)

Crispy fried bao

Header product — remove if not applicable.

Crispy pork bao

Remove if not applicable.

Crispy chicken bao

Remove if not applicable.

Bao board

Two bao and sides — sharing plate.

Bao dough (pre-made)

Buy pre-made if not making own — remove if making from scratch.

Plain flour

For house-made bao dough — remove if using pre-made.

Baking powder

For the fluffy bao texture.

Yeast

Sugar

Milk

Vegetable oil

Pork belly

For gua bao — braised low and slow.

Chicken thigh fillets

Marinated and fried or steamed.

Prawns

Mushrooms (shiitake and oyster)

Tofu (marinated)

BBQ pork (char siu)

Bought or house-made.

Char siu sauce

Hoisin sauce

Soy sauce

Sesame oil

Oyster sauce

Fish sauce

Fish allergen — must be declared on all products containing fish sauce.

Ginger

Garlic

Spring onions

Fresh coriander

Pickled mustard greens

Traditional gua bao garnish.

Crushed peanuts

Major allergen — must be clearly declared at point of sale and on all labelling.

Sriracha / chilli sauce

Mayonnaise (Kewpie)

Custard filling

For sweet custard bao.

Red bean paste

For sweet red bean bao.

Cooking oil

For crispy fried bao.

Commercial steamer

The defining piece — tiered bamboo or stainless steel steamers. Essential for authentic bao.

Bamboo steamer baskets

For presentation and service — part of the visual appeal.

Deep fryer

For crispy fried bao — remove if not applicable.

Bain marie

Holding steamed bao and fillings above 60°C during service.

Food thermometer

Mixing bowls and dough equipment

If making own bao dough.

Tongs and serving utensils

Trestle tables / serving counter

Gazebo/marquee or bao stall trailer

Cash float/till

Small bar fridge

For perishable fillings — must keep below 5°C.

Food stall / bao stall

Bao boxes / clamshell containers

Bamboo skewers

For serving.

Sauce cups

Napkins

Takeaway bags

Chopsticks (optional)

Food Business Registration

Food Supervisor Certificate

At least one person — the nominated contact for food safety inspections.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

Temperature control compliance

Steamed bao above 60°C in steamer or bain marie. Perishable fillings below 5°C before cooking.

LPG/gas safety compliance

Steamer and fryer typically gas-powered.

Peanut allergen declaration

Crushed peanuts are a traditional gua bao garnish — peanuts are a major allergen under FSANZ and must be clearly declared at point of sale and on all labelling.

Fish allergen declaration

Fish sauce used in fillings — fish is a major allergen under FSANZ and must be clearly declared.

Allergen labelling compliance

Gluten in bao dough, fish in fish sauce, peanuts in garnish, soy, sesame, eggs in mayonnaise — all must be declared.

Market stall fee

Fuel — travel

LPG/gas

Generator fuel