杭州包子美國開分店 20元一個在哈佛賣瘋了！
Tom’s BaoBao, an offshoot of Tong’s popular chain of 200 restaurants in China, is opening its first US outpost in Harvard square on July 12, 2016, and will serve fresh handmade steamed buns in traditional flavors like pork with scallion and ginger, curry beef, chicken with cabbage, sweet potato vegetarian and a seasonal choice, which is currently lobster bao.
湯姆家的包子（中國店名爲“甘其食”）在中國有200家分店，2016年7月12日第一家海外店（Tom’s Baobao）在美國哈佛廣場開張，每天供應新鮮的傳統風味的包子，比如豬肉大蔥、咖喱牛肉、雞肉圓白菜、甘薯還有時令選擇，現在是龍蝦餡。
The owner is an engineer from China named Tong Qihua or "Tom" as he is known in America. Tom ran baozi restaurants in China for years with almost 200 branches across China's Yangtze River Delta region. Tom's serves only bao, steamed buns that combine authentic recipes with contemporary ingredients. All of the buns and stuffing used in his shops have a precise weight, within a 2-gram error range, and are cooked in traditional bamboo steamers.
開店的老闆名叫童啓華，Tom是他的英文名。他在中國長三角一帶經營近200家分店。湯姆家的食物只有包子，將傳統的烹飪方法與時令食材完美融爲一體。他店內的所有包子麪糰份量誤差精確到2克以內，並且使用傳統竹子蒸籠。
Tom's BaoBao at Harvard square welcoming Harvard students and teachers to buy the baozi for US $3 per bun.
位於哈佛廣場的湯姆家的包子店受到了哈佛老師和學生的歡迎，每個包子售價3美元。
The company, which goes by the name GanQiShi Bao Bao in its homeland, was first launched in 2009, and now serves over 70 million bao a year, with annual revenues of $30 million. It’s found success in bringing upscale ingredients to the common Chinese dish, which can often be bought in street stalls throughout the country. The same principles have made fortunes for the founders of fast-casual restaurants like Shake Shack, Danny Meyer’s burger behemoth that now has locations in 10 countries outside the United States.
“甘其食”公司創立於2009年，目前每年生產超過7000萬個包子，年收入達到3000萬美元。它的成功源自於把高檔的食材融入到那些可以在大街上隨意購買到的普通中國食物中。這一祕訣也讓以巨無霸漢堡包聞名的Shake Shake快餐店的創始人丹尼•邁耶獲得了巨大財富，目前Shake shake在除美國以外的10個國家都開設了分店。
Tong said he selected Boston as his first international storefront because he immediately loved the city during a visit in 2014, and then learned that it was a sister city to his current home, Hangzhou. After opening here, he hopes to bring bao to 20 to 30 more locations in the next five years.
童啓華說，他2004年來波士頓的時候就非常喜歡這個城市，因爲他選擇這裏開設他第一家海外分店，後來他了解到他的家鄉杭州是波士頓在中國的姐妹城市。在此開店以後，他希望未來五年，,在其它地方開設20-30家分店。
But he’s not in any hurry. “We will take our time to build a brand,” he said. “Not everyone can be a baoist.”
但他並不着急。他說：“我們將花時間來塑造我們的品牌，並不是每一個人都能成爲‘包子專家 ’”。
