Batang Unity Buns

Batang Unity Buns

　　Batang Unity Buns are a specialty snack from Batang County in the Garzê Tibetan Autonomous Prefecture, Sichuan Province. This dish is distinctly different from traditional buns—each bun is made unusually large, with one bun per steamer basket. A single large bun can feed an entire squad.

　　Simply put, the Unity Bun was not invented only when the 18th Army arrived in Batang. In earlier times, Unity Buns were more accurately called steamed meat. As early as several hundred years ago, the elders of old Batang already knew how to make them, and this tradition has been passed down to this day. To put it simply, they were known as big buns. Before liberation, their preparation required many ingredients that were expensive, and due to economic constraints and material scarcity at the time, most families could not afford to “favor” them—the privilege was limited to a very small number of wealthy households—so they were relatively insignificant in the past. z5C

　　Features of Batang Unity Buns: z5C

　　The size of Batang Unity Buns depends on the number of diners. Enough flour is used to make one large bun to feed however many people are sharing the meal. During festivals or gatherings of classmates, friends, or family, Unity Buns are often made for the occasion. z5C

　　When eating Unity Buns, diners sit around a table, with the steaming, fragrant bun placed in the center. Each person has a small plate in front of them with dipping sauce. In addition, a pot of strong butter tea is served. This is the second unique feature of Unity Buns: its ethnic character. It also represents a fusion of Tibetan and Han Chinese food cultures (Tibetan and Han eating styles, Tibetan and Han seasonings, Tibetan and Han communal dining). z5C

　　“Unity Buns” have another distinctive feature due to their varied fillings: versatility. The filling can be beef, pork, or even rice flour, cornmeal, or potato chunks. As such, they can be served with alcohol, accompany a meal, function as everyday fare, or be offered as a welcome dish for guests. Especially during the traditional Batang folk activity “Da Pinghuo” (sharing a meal), Unity Buns become even more appealing: easy to make, suitable for all ages, with everything cooked together, offering a fragrant, pleasant, and delicious taste. z5C

　　The origin of Batang Unity Buns: z5C

　　In late June 1950, when the advance detachment of the 18th Army of the Chinese People’s Liberation Army on the southern route to Tibet arrived in Batang, hundreds of local members of the Eastern Tibet Democratic Youth League, schoolchildren, residents, and monks from temples turned out to line the streets in welcome. Following the local custom of enjoying steamed meat and using steamed meat buns to entertain honored guests, ingredients such as pork ribs, fatty meat, flour, cornmeal, potatoes, scallions, garlic, ginger, Sichuan peppercorns, broad bean paste, and star anise were purchased. The dough was used as the wrapper to form one large round or five-pointed star-shaped bun to welcome the 18th Army soldiers. The buns were made extremely large—one per steamer basket—and one bun could feed an entire squad. z5C

　　To express the spirit of unity among Tibetans and Han Chinese, between the military and civilians, and among all ethnic groups, the buns were named “Unity Buns.” Since the 18th Army’s arrival in Tibet coincided with the Dragon Boat Festival, every year thereafter on this holiday, every household in urban Batang would make Unity Buns to commemorate the 18th Army’s entry into Tibet and to symbolize family unity. Since then, Batang’s “Unity Buns” have not only become a renowned specialty snack but also a delicious dish enjoyed during festivals and when hosting guests in every household. z5C