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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. 汤姆家的包子（中国店名为“甘其食”）在中国有200家分店，2016年7月12日第一家海外店（Tom’s Baobao）在美国哈佛广场开张，每天供应新鲜的传统风味的包子，比如猪肉大葱、咖喱牛肉、鸡肉圆白菜、甘薯还有时令选择，现在是龙虾馅。 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. 开店的老板名叫童启华，Tom是他的英文名。他在中国长三角一带经营近200家分店。汤姆家的食物只有包子，将传统的烹饪方法与时令食材完美融为一体。他店内的所有包子面团份量误差精确到2克以内，并且使用传统竹子蒸笼。 | 
