Pan-fried Pork Buns

Pan-fried Pork Buns

　　　In Shanghai, buns are called "mantou," so pan-fried pork buns are literally "pan-fried steamed buns." These buns can be considered an authentic Shanghainese dim sum, with a history said to span over a hundred years.

　　　　The buns are made with semi-fermented dough wrapped around fresh pork and pork skin jelly, arranged in rows in a flat-bottomed pan and pan-fried. During the cooking process, cold water is poured in several times, and finally, chopped scallions and sesame seeds are sprinkled on top to complete the dish. The bottoms turn golden brown, crispy, and fragrant, while the bun tops remain white, soft, and fluffy. The pork filling is tender with a hint of savory juice, and when you bite into it, you can also enjoy the aroma of sesame or scallions. They are best enjoyed hot, right out of the pan. Originally, pan-fried pork buns were offered as a side item by teahouses and laohuzao (boiling water shops). The filling mainly consisted of fresh pork with pork skin jelly. After the 1930s, specialized shops for pan-fried pork buns emerged in Shanghai’s food industry, and the varieties of fillings expanded to include chicken, shrimp, and more.

　　　　Taste highlight: Crispy bottom, thin skin, and rich meaty flavor. With one bite, the juices burst forth, blending the flavors of meat, oil, scallions, and sesame for an absolutely delicious experience.

　　　　Location: Da Hu Chun, 612 Henan Middle Road