About Hao Bao

Hao Bao started with one idea: make the dumplings we grew up eating, and make them the way they're supposed to be made.

Northern Chinese food doesn't get much room in Sacramento. Plenty of places do the dishes everyone already knows. We wanted to put the other half on the menu — the dumplings, the noodles, the pan-fried buns you'd find on a street corner up north.

Everything gets cooked to order. That's slower than a steam table, and it's the whole point.

Fresh ingredients, bought often, used fast. Fillings mixed in-house. Dough worked the same day.

We're not going to tell you it's magic. It's just done properly, every day, by people who've been doing it a long time.