2. As Shanghainese used to call "steamed buns", there were only steamed buns in ancient Chinese, and new terms such as "Bao" appeared after Hu people entered China, so the fried buns in Shanghai were called raw fried steamed buns.
3. Features: crispy skin, thick juice, fragrant meat and delicate. Take a bite, and the delicious taste of meat, oil, onion and sesame will stay in your mouth for a long time. It turned out to be a teahouse and a tiger stove (boiling water shop). The fillings are mainly fresh pork and frozen skin. After the 1930s, there appeared a specialty store of raw-fried steamed bread in Shanghai catering industry, and the color of fillings also increased a number of varieties such as chicken and shrimp.