Shengjianbao, also known as pan-fried buns, is a traditional Shanghai snack with a history of over a hundred years.

Shengjianbao, or pan-fried buns. [Photo/WeChat account: shanghaitourism]

The buns are made by wrapping semi-fermented dough with fresh meat and gelatinised pork skin to form a bun. They are then fried in a flat pan. Once fried, water is poured into the pan and the pan is covered. The buns cook for about 8-10 minutes or until the bottoms become golden brown and crispy.

When the buns are finished cooking, chopped scallion and sesame seeds are sprinkled on top. It's best to enjoy the buns when they are still hot.

[Video produced by the Shanghai Intangible Cultural Heritage Protection Centre and Shanghai Ximeng Cultural Media Co]

Dong Tai Xiang is an iconic establishment celebrated for its shengjianbao. With a history dating back to the inception of pan-fried buns in Shanghai, the store meticulously oversees the fermentation process, adjusting proportions based on the daily temperature and humidity to ensure a consistent texture year-round. Check out this video to learn more.