Golden and crispy! The magic of pan-fried buns.

If xiaolongbao represents the refinement of Shanghai, then shengjianbao embodies the vibrant, down-to-earth spirit of the city. Its unassuming appearance belies its surprisingly delicious flavor. A golden, crispy bottom and a soft, white dough wrap around a juicy, flavorful meat filling, topped with vibrant green scallions and fragrant white sesame seeds—the aroma alone is enough to make your mouth water.

The making of pan-fried buns is meticulous. The dough needs to be fermented to the perfect consistency to ensure a soft top after frying. The bottom, on the other hand, needs to be fried in plenty of oil in a flat-bottomed pan until golden brown and crispy, forming a thin, fragrant "ice flower" layer. The moment the lid is lifted, steaming hot buns release an irresistible aroma, a taste familiar to every Shanghainese.

When enjoying pan-fried buns, it's also important to "suck out the soup." Gently bite open the top and suck out the meat juice, avoiding burning your mouth. Then take a big bite and experience the multiple textures of the crispy bottom, the soft middle, and the delicious filling. The meat juice and dough intertwine in your mouth, bringing an ultimate taste experience.

Recommended restaurants:

• Xiao Yang Shengjian: As a representative brand of Shanghai shengjian, it is famous for its large size, abundant soup, and crispy bottom, with branches all over the city.
• Da Hu Chun: A time-honored pan-fried dumpling shop that adheres to the traditional "plain water pan-fried dumpling" method. The dumplings have thick skins and large fillings, with firm meat fillings and a rich, mellow broth, giving them a unique flavor.

When you come to Shanghai, you must try these magical pan-fried buns and experience the surprise and satisfaction they bring!