Description
Tee‑pao is a traditional Chinese steam‑cooking method that uses a sealed bamboo or earthenware vessel over boiling water to deliver saturated steam at near‑boiling temperature.
Technical
The saturated steam transfers heat rapidly to the food, causing protein denaturation between 60–75 °C and starch gelatinization above 65 °C. The high humidity environment prevents surface drying and suppresses Maillard reactions, preserving moisture and delicate textures.
Science
Primary Reaction
Protein denaturation and starch gelatinization via heat transfer from saturated steam
Sensory Profile
Aroma ()
steamedmildfragrantsubtleearthycleanfresh
Origin & History
Civilization
Han Chinese