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Baoji, or Bao, is a Chinese steamed bun filled with meat or vegetables. This dish, which is a staple throughout, is popular with New York chef David Chang, who started serving taco-style in 2004. It was this modern, redesigned twist in childhood fandom that inspired Mackenzie Mills to open Cabao. Whether you go with fried chicken, beef brisket (Gochujang is served with BBQ sauce and horseradish Slav) or Philly cheese steak, Mills Baos is an Asian fusion.

Must try: Pork belly boo, the bun that started it all.

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