When I was a little child, I didn’t like Shengjianbao at all because I thought it was too dry and the skin was too thick. In my mind, I used to think only things with meat fluid and thin skins like Xiaolongbao are delicious. (Actually Shanghai kids always like to compare Shengjianbao with Xiaolongbao. Is that because they are both small? ) However, now I love it so much. It is different from Xiaolongbao and it has its own style.
In old Shanghai, Shengjianbao stalls are everywhere, far more than today’s Starbucks on the street. Actually Shengjianbao is a kind of small stuffed bun with thick surface but different from traditional steamed stuffed bun, it is pan-fried. People use meat emulsion, scallion and ginger to make the stuffing and then put the stuffing in the half-fermented flour dough. Then the uncooked Shengjianbao is finished. When needed, makers put the Shengjianbao separately on an iron pan and then fry them. In the process of frying, they add water to them several times without turning over them. When the makers finish cooking the Shenjianbao, they will put some sesame on them.
One characteristic of Shengjianbao is its bottom. The bottom of Shengjianbao is hard, golden and toasty. To eat a Shenjianbao, I always like to begin with the bottom. The other part of its surface is very soft and has an aroma of sesame and scallion. The stuffing is delicious. I often like to have Shengjiaobao with a cup of soymilk, which is the best mate for a breakfast.
In old Shanghai, Shengjianbao stalls are everywhere, far more than today’s Starbucks on the street. Actually Shengjianbao is a kind of small stuffed bun with thick surface but different from traditional steamed stuffed bun, it is pan-fried. People use meat emulsion, scallion and ginger to make the stuffing and then put the stuffing in the half-fermented flour dough. Then the uncooked Shengjianbao is finished. When needed, makers put the Shengjianbao separately on an iron pan and then fry them. In the process of frying, they add water to them several times without turning over them. When the makers finish cooking the Shenjianbao, they will put some sesame on them.
One characteristic of Shengjianbao is its bottom. The bottom of Shengjianbao is hard, golden and toasty. To eat a Shenjianbao, I always like to begin with the bottom. The other part of its surface is very soft and has an aroma of sesame and scallion. The stuffing is delicious. I often like to have Shengjiaobao with a cup of soymilk, which is the best mate for a breakfast.
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