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| Alternative names | Shengjian bao |
|---|---|
| Type | Baozi |
| Place of origin | Suzhou,China |
| Region or state | Suzhou andShanghai |
| Main ingredients | Dough,pork,gelatin |
| Shengjian mantou | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Simplified Chinese | 生煎馒头 | ||||||||
| Traditional Chinese | 生煎饅頭 | ||||||||
| Literal meaning | raw-fried buns | ||||||||
| |||||||||
| Alternative Chinese name | |||||||||
| Chinese | 生煎包 | ||||||||
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Shengjian mantou (Wu Chinese:1san-ci1-moe6-deu6),shengjian bao, orshengjian for short, are small, pan-friedbaozi (steamed buns) which are a specialty ofSuzhou andShanghai.[1][2] The buns are typically filled withpork[2] andgelatin 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]
In ModernChinese, a filled bun is usually calledbaozi orbao, while an unfilled (plain) bun is usually called amantou. However, in theJiangnan region whereWu Chinese is spoken, the wordmantou refers to both filled and unfilled buns, as inMiddle Chinese. Hence, theshengjian mantou is called amantou despite being a filled bun. The same is true of thexiaolong mantou, which is often calledxiaolongbao in the othervarieties of Chinese.
Shengjian is made from semi-leavened dough, wrapped around pork andgelatin fillings. Choppedgreen onions and sesame are placed atop the buns during the cooking process.[2]
The name of the bun comes from its method of cooking. The buns are lined up in an oiled, shallow, flat pan. Typical commercial pans are more than a metre in diameter. The buns are lined up in the pan with the "knot", where the dough is folded together, facing downwards and thus in direct contact with the oiled pan and fried into a crispy bottom during the cooking process. Water is sprayed on the buns during cooking to ensure the top (which is not in contact with the pan or the oil) is properly cooked. After frying, the bottom of the bun becomes crunchy, and the gelatin melts into soup. This combination gives theshengjian its unique flavour. Because the buns are tightly lined up in the pan, they become somewhat cube-shaped after cooking. While waiting to be served, the chef may flip the buns so that the fried base faces upwards to prevent the crispy bottom from getting soggy in the process of cooling.
The traditionalshengjian has pork fillings. Common variations include chicken, pork mixed with prawns, and pork mixed with crab meat.
Shengjian are traditionally sold in lots of four (one "tael"). They are usually eaten at breakfast, and may be accompanied by a small bowl of clear soup. The buns themselves may be dipped inChinkiang vinegar. Because of the method of cooking, especially the relatively hard bottom, the buns are durable and easily portable. They are often packed inpaper bags fortake-away consumption.
Some shops or restaurants sellshengjian throughout the day as adianxin or snack. They are rarely found as a dish in a main meal.
