Shengjian mantou, also called shengjian bao or shengjian, are small, pan-fried baozi that are a specialty of Suzhou and Shanghai. The buns are typically filled with pork and gelatin that melts into liquid or soup when cooked, with Shanghai versions carrying thin, crispy skins while those sold elsewhere usually have thicker, bread-like skins. They originated and became popular in Suzhou at the beginning of the 20th century, and have been one of the most common breakfast items in Shanghai since the early 1920s.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Origin Region Connections
Expresses Tradition
Source Wikipedia, Shengjian mantou
Source Wikipedia, Shengjian mantou
Uses Ingredient
Source Wikipedia, Shengjian mantou
In the Other Atlases
- Also in Geography Atlas: China, originated there.
Sources
1. Wikipedia, Shengjian mantou
Infobox, country
Suzhou, China
entity description (course)
The buns are typically filled with pork and gelatin that melts into liquid or soup when cooked, with Shanghai versions carrying thin, crispy skins while those sold elsewh
https://en.wikipedia.org/wiki/Shengjian_mantou (dietary-suitability)
The buns are typically filled with pork and gelatin that melts into liquid or soup when cooked.
- Uses Ingredient: Pork, Infobox main_ingredient field: Dough, [[pork]], [[gelatin]]
- Expresses Tradition: Bread Baking, Wikipedia category: Category:Chinese breads
- Expresses Tradition: Yum Cha, Wikipedia category: Category:Dim sum
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