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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,is a type of small,pan-fried baozi (steamed buns) which is a specialty of Suzhou and Shanghai. [1] [2] It is typically filled with pork [2] and gelatin that melts into soup/liquid when cooked. Within Shanghai,shengjian mantou typically have thin,crispy skins while those sold elsewhere usually have thicker,bread-like skins. It first originated and became popular in Suzhou at the beginning of the 20th century. Then,its popularity spread to the Yangtze River Delta. It has been one of the most common breakfast items in Shanghai since the early 1920s. As a ubiquitous breakfast item,it has a significant place in Shanghai cuisine.
