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Shanghai — early 20th century street food Techniques

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Shanghai — early 20th century street food
Shanghai Pan-Fried Pork Buns — Sheng Jian Bao Advanced (生煎包精进)
Shanghai — early 20th century street food
Technical analysis of Shanghai's most beloved street food: leavened dough buns filled with pork and aspic, pan-fried in a heavy iron skillet with oil until golden-crisp on the bottom, then steamed with water added to the pan to cook through, finished with sesame seeds and spring onion. The signature is the dual texture: crispy fried base meeting a steamed, pillowy top.
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