There's about a dozen variations that go by a dozen names in different regions - I call them all "bao" (Cantonese for "bun"), thanks to Firefly. :P This article (http://en.wikipedia.org/wiki/Manapua) has some specifics, although it seems geared entirely toward the more common pork buns. I don't like barbecued pork, so when I get them fresh and hot from the vendors I get chicken and mushroom if it's available (it's apparently popular with a lot of other people, too...) or taro (sweet purple potato). In the frozen section, though, there are variations (specifically Nikuman (http://en.wikipedia.org/wiki/Nikuman), I think, as they're from Japan) filled with things like leeks and mushrooms and Chinese spinach or mustard greens or what-have-you. Those make me happy, because they're smaller and come in packs, and they're easier to freeze, and they appease my desire to avoid eating too much meat.

...Yeah, welcome to Seattle. We steal the cuisine of every part of the world! ♥ I never realized how shocking that was until I started dating my Boy, who is from Arizona and was somewhat flabbergasted by the Indian restaurant we went to on our first date. ;)

Ohgod the cardamom. It's unbelievably tasty. These are the guys who do it (http://www.mollymoonicecream.com/), they're flat-out amazing. If you're ever in the area, let me know and I'll make sure you find them. ;)

...And you know that Cardassian ice cream would end up tasty like fish. It so totally would. Probably like one of the flavors here (http://www.who-sucks.com/food/101-frightening-ice-cream-flavors-from-around-the-world). :P