Chinese Challah?

I've done a little digging, to no avail... I picked up this loaf of braided bread at one of my favorite Chinatown bakeries (on Mulberry south of Canal), and after having a slice, I thought, "Challah?" I wonder what the history is with this stuff. It seems like a lot of Chinese bread tends to be on the eggy/sweet side (like what they used to make baked roast pork buns, etc.). Is it a purely Chinese thing, which would make the Challah similarity a coincidence? Or is this the product of the closely-linked Chinese/Jewish food history in America? Can anyone enlighten me?

Regardless, it's tasty, inexpensive, and will undoubtedly make fabulous French Toast...