The buns are filled with barbecue-flavored cha siu pork. Steamed cha siu bao has a white chicken bao buns, while the baked variety is browned and glazed. Although visually similar to other types of steamed baozi, the dough of steamed cha siu bao is unique since it makes use of both yeast and baking powder as leavening. Encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin.

This section does not cite any sources. In Hawaii, the item is called manapua. Its name is a shortening of the Hawaiian mea ʻono puaʻa, meaning “delicious pork thing”. On the US mainland, the Chinese term is commonly used. This food usually consists of a white bun with a dark pink-colored diced pork filling. The Hawaiian version of the cha siu bao tends to be larger than its Chinese cousin and can be either steamed or baked.

In Hawaii starting in the plantation era, manapua sellers were and still are a common occurrence and have even become iconic symbols of Hawaii. In addition to existing in Hawaii, bao buns are also commonly found in Tahiti, French Polynesia. In Tahiti they are called chao pao, and were brought to the islands during the Chinese migration wave dating back to the mid 1800s. Despite its long Tahitian history, the chao pao retains all its authentic characteristics. In Vietnam, the item is called xíu páo.