A traditional bamboo steamer, woven entirely by hand — baozi come out carrying a faint scent of bamboo.
When you'd use it: steaming baozi and mantou at the weekend; fish and spare ribs without pooled condensation; goes straight to the table as its own serving dish.
What it does: hand-woven bamboo breathes and absorbs the steam, two tiers cook at once, and 28cm is a sensible size for a home kitchen.
Why it helps: metal steamer trays drip and turn bao skins soggy — the bamboo draws the moisture away, so the skins stay dry.
