The origin of bao buns, or baozi, goes back as far as third-century China. The legend goes that a military strategist used the wheat buns instead of human heads as a peace offering to a god for safe passage. The deity fell in love with the steamed buns so much that he parted the rough waters of the river to allow crossing. It seems Britons have also fallen for the Asian treat. The English Breakfast Society, devoted to promoting the traditional English breakfast, this month encouraged the introduction of bao buns as part of a morning fry-up. A range of restaurants including the Wetherspoon’s pub chain, have experimented with them on their menus. Brunches and traditional burger places are swapping out bread for bao. Supermarkets are also reporting a huge boost in sales, and experts say the trend is driven by increasing interest in world cuisine. The fluffy white buns have experienced year-on-year growth, driven by a “shift towards embracing diverse cuisines”, according to Trish Caddy, associate director of food service at analysts Mintel. “This trend began as early as November 2013, with growing consumer interest in ethnic street food. Bao buns are a prime example. Back then, 14% of...