Baozi (literally, "little bags") are a snack staple in China. We know them better as steamed buns. They come in a wide variety of flavors and fillings--sweet, savory, sour, spicy; meaty, crunchy, velvety, hearty. A good baozi will be fluffy on the outside, firm but spongy, with a hidden treasure inside. The filling shouldn't be leaking through the bun, and the bun should be a perfectly shaped oblong sphere. I've had my share of really bad baozi, however. Mushy, leaky, bland. From my experience, the baozi vendor at this market sells the best baozi in town, and they're the best I've eaten in my China travels through Guizhou, Guangxi, Yunnan, Sichuan, Hong Kong, Beijing, and Shaanxi. It's a friendly family affair. I often buy from the male proprietor, but his wife is busy stuffing buns in the background with her mother in law keeping a close eye on everything. You'll find them set up outside on the left side of Huichan 1st Road if you're coming from Shanghai Road. Varieties include spinach and garlic, suan la cai (spicy pickled cabbage, a bit like kimchi), sweet red bean paste, and savory ground pork. An added bonus are the hearty pastry satchels filled with sticky rice cooked in meat stock.