Shengjian Steamed Buns is a traditional Chinese snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong, known simply as shengjian.

Because Suzhou people used to call "buns" as "steamed buns" (in ancient times buns were called "steamed buns", and in the Qing Dynasty they were divided from steamed buns), so in the Suzhou raw pan-fried buns called raw pan-fried steamed buns.

Shengjianbao originated in Suzhou, the earliest opened in 1911, Wuyuan teahouse of the most famous at that time, and then popular in Jiangsu, Zhejiang and Shanghai. In the 1920s, raw and fried steamed buns entered Shanghai, a large dock, and were sought after by the public because of their affordability.

The bottom of the outer skin of the raw pan-fried buns is fried to a golden brown color, and the top half is sprinkled with some sesame seeds and scallions. It smells good and the bite is full of soup, which is quite popular among Shanghainese. The finished product is white, soft and fluffy, with tender meat filling, marinade, sesame and scallion flavor when biting and chewing, and is best eaten hot out of the pot.

Famous Buns

1, Feng Yu Shengjian: Shanghai's veritable king of Shengjian. In the last century, the 70's has been doing the raw fried buns home, now, the raw fried buns business more and more big, in the whole of Shanghai all over the store. To date, there are 18 directly-managed stores, 40 franchises, is considered a successful state-owned enterprises.

2, small Yang pan-fried: Shanghai's most famous private pan-fried store, half of Wujiang Road transformed into half a pan-fried road. The store doesn't even have a decent frontage, just stalls lined up in a row.

But the steamed buns are sold out in one pot, and if you're not careful, you'll have to wait in line for 15 minutes for the next pot. The size of the steamed buns is also the largest in Shanghai, estimated to be one or two. The bottom of the soup is scorched, just like the flavor of a master.

3, Wang Jia Sha fried: is also an old brand of state-owned enterprises, four outlets, concentrated in Jing'an District. In fact, the most famous is the crabmeat xiao long, the whole process of making xiao long is still available for eaters to visit, but there is a raw fry served at breakfast time. A number of years ago, Wang Jia Sha's chicken shengjian was very famous, but that belongs to the very competitive period of extraordinary means.