A symphony of crunch and juice, Shanghai Shengjianbao (生煎包) reigns as the city’s iconic pan-fried pork bun. With its golden-brown crust, savory pork filling, and scalding-hot broth, this humble street snack has captivated locals and travelers alike for over a century.
Recognized as part of Shanghai‘s National Intangible Cultural Heritage, Shengjianbao is more than a dish—it’s a culinary adventure through the city’s vibrant food culture.
A Bite of History
Shengjianbao’s origins date to the Qing Dynasty (1644–1912), when Emperor Qianlong reportedly enjoyed a pan-fried mantou (steamed bun) during his travels to Shanghai. By the early 20th century, street vendors began stuffing these buns with pork and gelatin-rich aspic, creating the signature soup-filled delight.
Unlike its steamed cousin Xiaolongbao, Shengjianbao’s crispy bottom and fluffy top reflect Shanghai’s fusion of frugality and innovation—using leftover dough and maximizing flavor through frying.
The Art of Crafting Shengjianbao
Mastering Shengjianbao requires precision:
1.Dough:
A mix of fermented and non-fermented flour creates a chewy yet airy texture.
2.Filling:
Minced pork marinated in soy sauce, ginger, and Shaoxing wine is combined with aspic (meat jelly) that melts into broth during cooking.
3.Pan-Frying:
Buns are fried in a cast-iron pan until the bottoms turn golden, then sprinkled with sesame seeds and green onions. A splash of water creates steam, ensuring the tops stay soft.
4.The “18-Pleat Rule”:
Skilled chefs fold each bun into 18 pleats to seal the filling—a mark of authenticity.
Locals joke: “A perfect Shengjianbao should have crispy armor, soft clouds, and a lava-like heart.”
Cultural Icon & Global Love
- Breakfast Staple: Once part of Shanghai’s “Four Heavenly Kings” breakfast quartet (with soy milk, fried dough, and rice balls), Shengjianbao remains a morning ritual for workers and students.
- Foreign Favorite: British travelers liken it to a “Chinese pork pie,” praising its familiar meaty comfort with a crispy twist.
- Pop Culture Star: Featured in films like Leaving Me, Loving You (2004), it symbolizes Shanghai’s gritty-yet-sophisticated charm.
How to Eat Like a Pro
1.Wait 60 Seconds:
Let it cool slightly to avoid tongue burns.
2.Bite Strategically:
Nibble the top to release steam, then sip the broth.
3.Dip & Devour:
Pair with black vinegar or chili oil for tangy heat.
Where to Taste the Best
- Yang’s Fry-Dumpling (小杨生煎): A Michelin-recommended chain known for plump buns with crab roe or shrimp fillings.
- Wu You Xian (吴攸鲜): A hidden gem near Maoming Road offering truffle-infused modern twists.
- Street Stalls near Pudong Nan Lu: For an authentic, no-frills experience.
No comments yet