Putian Mini Pan-Fried Buns

Putian Mini Pan-Fried Buns

　　Putian mini pan-fried buns are famous for their thin wrappers, delicious fillings, and rich flavors. The filling is made by blending diced lean meat, minced shrimp, finely chopped mushrooms, shredded radish, and scallion bits. First, a thin slice of fried egg is used to wrap a walnut-sized filling core, then fermented flour dough is used for the wrapper, which is pinched into a chrysanthemum-petal-shaped seal. The buns are then placed in a flat pan over hot peanut oil and pan-fried for about 10 minutes. When served, the buns have a slight golden-brown crispness, emit sizzling heat, and give off a fragrant aroma that greatly stimulates the appetite.

　　The history of making mini pan-fried buns dates back quite a while. As early as the 1920s, the “Shuangxing Pan-Fried Bun Shop” run by You Yuliang in Putian City was very famous. The buns they made were in such high demand that supply could hardly meet it. Nowadays, such bun shops are very common, found in almost every busy market area.

　　Nowadays, the best pan-fried buns in Putian should be those from Qiusheng!! The one on Cross Street has such a long line you’ll have to wait ages!!

　　The pan-fried buns in Putian are all double-fried, with the heat controlled extremely well—crispy on the outside yet slightly chewy, and the taste is simply amazing!! Back in my hometown, I often had two pan-fried buns with a bowl of soy milk for breakfast. Hehe~~~~~~~~ They’re cheap and you just can’t get tired of eating them.