Origin
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Description
Sheng jian bao (生煎包, literally raw-fried bun) is the pan-fried bun of Shanghai street food — a yeasted dough bun filled with a pork and soup jelly filling, cooked in a flat pan with a small amount of oil and water in the same jian technique as guotie, producing a bun with a crispy, sesame-and-scallion-scattered base, soft steamed sides and top, and — most critically — a burst of hot soup inside. It is related to xiao long bao (both use a soup jelly filling) but uses a yeasted rather than hot-water dough wrapper, and is pan-fried rather than steamed. The experience of biting into a sheng jian bao — with its combination of crunchy base, yielding bun, and the soup burst — is one of Shanghai's great street food pleasures.
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Flavour Context
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