Shengjianbao: Shanghai's Crispy-Bottomed Treasure
Shengjianbao are the street food cousin of xiaolongbao: pan-fried pork buns with a golden, crispy base and a dangerously juicy interior that demands respect from first-time eaters.
What Are Shengjianbao?
Shengjianbao (literally "raw-fried buns") are small, yeast-leavened buns filled with seasoned pork and gelatinized broth. Unlike steamed xiaolongbao, shengjianbao are pan-fried in a large, flat skillet: first seared in oil to develop a deep golden crust, then steamed with a splash of water and covered to cook through. The result is a bun with three distinct textures: crispy bottom, soft fluffy top, and a burst of hot, savory broth inside.
How to Eat Shengjianbao
The cardinal rule for shengjianbao is the same as xiaolongbao: never bite into one whole. The broth inside is scalding hot. Nibble a small hole in the wrapper, let the steam escape, sip the broth carefully, then eat the bun. A dip in black vinegar cuts through the richness. The crispy bottom should be eaten last, like saving the best bite for the finish.
The Best Shengjianbao in Shanghai
Yang's Fried Dumpling (Xiao Yang Shengjian) is the undisputed king of shengjianbao, with locations across the city. Their buns are larger than traditional ones, with an exceptionally crispy bottom and generous filling. For the classic, old-school version, head to Da Hu Chun on Sichuan Road, where they have been frying shengjianbao since 1932 in a tiny shopfront that locals swear by.