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| Alternative names | Shengjian bao |
|---|---|
| Type | Baozi |
| Place of origin | Suzhou, China |
| Region or state | Suzhou and Shanghai |
| Main ingredients | Dough, pork, gelatin |
| Shengjian mantou | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 生煎馒头 | ||||||||
| Traditional Chinese | 生煎 饅頭 | ||||||||
| Literal meaning | raw-fried buns | ||||||||
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| Alternative Chinese name | |||||||||
| Chinese | 生煎包 | ||||||||
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Shengjian mantou (Wu Chinese:1san-ci1-moe6-deu6),shengjian bao,or shengjian for short,are small,pan-fried baozi (steamed buns) which are a specialty of Suzhou and Shanghai. [1] [2] The buns are typically filled with pork [2] and gelatin that melts into liquid or soup when cooked. Within Shanghai,shengjian mantou typically have thin,crispy skins,while those sold elsewhere usually have thicker,bread-like skins. The buns originated and became popular in Suzhou at the beginning of the 20th century;their popularity spread to the Yangtze River Delta. They have been one of the most common breakfast items in Shanghai since the early 1920s.[ citation needed ]
