About the History of Shengjian Bao

1. More than a hundred years ago, the teahouses in Shanghai served tea and fried buns on the side. Later, when people were not enjoying tea, they also wanted to have "tea snacks" as a quick meal instead of the main meal. In response to people's dietary needs, fried buns out of the teahouse, became a "street food".

With the demand getting stronger, the size of the buns is also getting bigger and bigger, so that the traditional "one or two four" into "one or two one". The buns have big skins and big fillings, and they're also filled with boiling hot soup.

2, pan-fried buns are popular in Shanghai, Zhejiang, Jiangsu and Guangdong, a traditional Han Chinese snack, referred to as pan-fried, because the Shanghai people are used to "buns" for "steamed bread", so in Shanghai pan-fried buns. Characteristics: crispy skin, thick juice, meat flavor, exquisite. Light bite, meat, oil, green onion, sesame flavor all the delicious in the mouth for a long time.

3, originally for the teahouse, tiger stove (open water store) and varieties. Stuffed with fresh pork and jelly-based, after the 1930s, the Shanghai catering industry has a professional store fried buns, stuffed with a variety of varieties such as chicken, shrimp and so on.

Extended information:

There is something to be said for eating shengjian with the catchphrase, "Bite, Suck and Swallow".

The correct way to eat is as follows:

1. The bite is the skin of the shengjian bun! The small bite is to prepare for the next step of "sucking".

2. "Sucking" means that after biting the opening, you have to suck out all the soup inside in one gulp. The soup is not only non-greasy, but also very tasty and refreshing.

3. After tasting the outer skin and drinking the soup, the third step is to swallow the whole pan-fried bun, savoring the fine lazy and fresh meat and the crispy but not burnt bottom.