How Chicago's Oldest Chinese Bakery Makes 10,000 Bao Per Week — First Person

At Chiu Quon Bakery, the oldest Chinatown bakery in Chicago, expert bakers make hundreds of varieties of bites from Hong Kong, including sesame balls, mooncakes, and their most popular item: char siu buns.

For more food and restaurant news, sign up for our newsletters:

Producer: Carla Francescutti
Directors: Murilo Ferreira, Carla Francescutti
Camera: Murilo Ferreira, Carla Francescutti
Editor: Howie Burbidge

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
For more episodes of ‘First Person’, click here:

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to our YouTube Channel now!

29 Replies to “How Chicago's Oldest Chinese Bakery Makes 10,000 Bao Per Week — First Person”

  1. I loved seeing this, great work! The music selection is way off and distracting at times, though. Scrolling through the comments it seems more people feel that way, something to be mindful of for future videos.

  2. I grew up with these kinds of bakeries and it’s really sad that I may grow older and they will no longer be around. We may have our 85C and Sheng Kee bakery, but the small bakeries like those you can find in Chinatown or the Sunset District in San Francisco will always be where my heart belongs

  3. I just love these Eater series lately !! You guys been showing really quality videos. Me addicted to these now.

  4. I don't eat gluten or dairy, but I am still determined to make some dim sum and bao that are somewhat close to what I grew up loving.

  5. Love this place in my home town of Chicago. Their sticky rice stuffed with sausage and mushrooms is fantastic as well.

  6. Lemme translate some of this:
    3:29 Hoisin Sauce, it's a brand of seafood sauce that most ppl use, people don't usually say seafood sauce, sorta like everyone calls it a Kleenex, not a paper tissue.
    3:34 Mushroom soy sauce (aka. dark soy sauce), not "light soy sauce" in the subtitles
    3:35 Soy sauce (aka. regular soy sauce like you dip sushi in), not "another type of light soy sauce" in the subtitles
    "Dark vs Light" soy sauce have other names like "Mushroom vs Soy sauce"
    99% when we say soy sauce we are relly talking about light soy sauce.
    Dark soy sauce is used for fried rice to give fried rice the dark brownish look, if you don't add it, the fried rice is white.

    5:54 Mushroom/dark soy sauce, NOT light soy sauce.
    6:29 I think it is mostly likely corn starch mixed in water, could be potato starch, they thicken the sauce, could even be all purpose flour i dunno

  7. I teared up at the end when he started talking about the uncertainty of whether there will be a new generation of chefs to continue this bakery's tradition. I hope to visit one day!!

  8. Why do people still Marinade overnight when we’ve known for a long time that it will never ever actually do anything last about 15 minutes?

  9. This was a beautiful episode of skilled craftsman who love what they do and will not sacrifice quality at any expense. That love is felt through the food.

  10. So happy seeing Chicago restaurants on this channel and others these days. These restaurants deserve the recognition.

  11. Why do many of the workers look so emaciated and unhappy as if they’re working in a sweatshop?

    The owner says it’s very hard to find people to take up this job — pay them well and have a more humane work environment for them maybe.

Comments are closed.