‘Huā juǎn’ (花卷) is a traditional Chinese steamed bun known for its distinctive twisted or spiral shape—hence the character 花 (huā), meaning ‘flower’, which evokes its floral, layered appearance, and 卷 (juǎn), meaning ‘to roll’ or ‘coil’, describing how the dough is rolled and folded before steaming. Unlike plain baozi, huā juǎn contains no filling and is typically made with fermented wheat flour, often lightly seasoned with sesame oil, scallions, or a touch of salt. It’s soft, fluffy, and slightly chewy, commonly served as part of breakfast or alongside savory dishes in northern and central China.

This staple appears frequently in home cooking, street food stalls, and dim sum-style meals. Though visually reminiscent of a flower, it’s not related to actual flowers or plants botanically—the name is purely descriptive of form. Huā juǎn is often paired with congee, soy milk, or braised meats, and regional variations may include additions like brown sugar or five-spice powder, but the classic version remains unfilled and subtly savory.