Crispy bottom and juicy filling! Shanghai pan-fried buns

If xiaolongbao (soup dumplings) represent the sophistication of Shanghai, then shengjianbao (pan-fried buns) are the city's most down-to-earth culinary calling card. They perfectly combine the crispiness of frying with the softness of steaming, offering a multi-layered texture and flavor experience, making them a cherished memory for countless Shanghainese.

Pan-fried buns have a unique preparation process. First, the wrapped buns are pan-fried until the bottom is golden brown and crispy. Then, a small amount of water is added, the pan is covered, and the buns are simmered until cooked through, keeping the upper part of the skin soft. When they're done, they're sprinkled with fragrant sesame seeds and bright green scallions, releasing an irresistible aroma. One bite reveals a crispy, golden-brown bottom, a soft and elastic skin, and a generous filling of fresh, juicy meat. Even more delightful is the burst of rich, sweet and savory broth , perfectly balanced and leaving a lingering aftertaste. Unlike xiaolongbao (soup dumplings), which require careful handling, these buns can be enjoyed in large bites, experiencing a rustic yet delicate deliciousness.

Recommended restaurants:

• Xiao Yang Shengjian (multiple branches) : A synonym for Shanghai shengjian, famous for its large size, thin skin, large filling, and abundant soup, making it a popular choice for both tourists and locals.
• Da Hu Chun (multiple branches) : A time-honored pan-fried dumpling shop, known for its "clear broth pan-fried dumplings". The soup is relatively less, but the meat filling is firmer and more delicious, and the bottom is crispy, giving it a unique flavor.
• Fengyu Shengjian (multiple branches) : Also a well-known brand in Shanghai, with authentic taste and affordable prices, it is a great place to experience local life.

Whether for breakfast, lunch, or afternoon tea, a steaming hot plate of pan-fried buns can give you a taste of the unique charm of Shanghai's everyday life.