Shengjian

Shengjian (Chinese: 生煎; pinyin: shēngjiān) is a type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai cuisine. It is a common street food and is also served in restaurants. Shengjian has been popular in Shanghai since the early 1900s. As a ubiquitous breakfast item, it has a significant place in Shanghainese culture.

History

The origins of Shengjian can be traced back to the Qing Dynasty (1644–1912), when it was a popular food among the laboring classes. It was later adopted by the Shanghainese and became a staple of local cuisine. The buns were traditionally sold by street vendors, who cooked them on large, flat pans. Today, they are also served in restaurants and are a popular breakfast item.

Preparation and Ingredients

Shengjian is made from semi-leavened dough, filled with pork and gelatin that melts into soup/liquid when cooked. The buns are pan-fried in a large, flat pan until the bottoms become crispy. They are then steamed in the same pan, which makes the bun fluffy on the top and crispy on the bottom. The buns are typically garnished with sesame seeds and spring onions.

Variations

While the traditional filling for Shengjian is pork, variations may include other ingredients such as chicken, beef, shrimp, or vegetables. Some modern interpretations even include cheese or chocolate.

Cultural Significance

Shengjian buns are a symbol of Shanghai's culinary culture, representing the city's blend of traditional and modern flavors. They are often enjoyed at breakfast, along with a bowl of soy milk or a cup of tea.

See Also

• Baozi
• Shanghai cuisine
• Street food
• Chinese cuisine