Shengjian mantou

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Shengjian mantou
Shengjian mantou in a pan in Shanghai
Traditional Chinese:	生煎饅頭
Simplified Chinese:	生煎馒头
Transliterations Mandarin - Hanyu Pinyin: shēngjiān mántóu Wu - Shanghainese   romanization: sangji moodou

Shengjian mantou (literally "raw-fried buns"), are a type of small, pan-fried baozi which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai for the last century. As a ubiquitous breakfast item, it has a significant place in Shanghainese culture.

Contents 1 Naming 2 Ingredients 3 Serving 4 Cantonese cuisine 5 See also

[edit] Naming

In Chinese, a filled bun is usually called "baozi" or "bao", while an unfilled (plain) bun is usually called a "mantou". However, in the south, the older word "mantou" refers to both filled and unfilled buns. Hence, the shengjian mantou is called a "mantou" despite being a filled bun. The same is true of the xiaolong mantou, which is called "xiaolongbao" elsewhere.

The name shengjian mantou is often abbreviated to shengjian.

[edit] Ingredients

Shengjian is made from semi-leavened dough, wrapped around pork and gelatin fillings. The "knot" of the bun, where the dough is folded together, faces downwards. Chopped green onion and sesame are sprinkled on the buns during the cooking process.

The name of the bun comes from its method of cooking. The buns are lined up in an oiled, shallow, flat pan. Typical commercial pans are more than a metre in diameter. Water is sprayed on the buns during cooking to ensure the top (which is not in contact with the pan or the oil) is properly cooked. After frying, the bottom of the bun becomes crunchy, and the gelatin melts into soup. This combination gives the shengjian its unique flavour. Because the buns are tightly lined up in the pan, they become somewhat cube-shaped after cooking.

The traditional shengjian has pork fillings. Common variations include chicken, pork mixed with prawns, and pork mixed with crab meat.

[edit] Serving

Shengjian is traditionally sold in lots of four (one "tael"). It is usually eaten at breakfast, and can be accompanied by poultry blood soup or beef soup. The buns themselves can be dipped in Chinkiang vinegar or Worcestershire Sauce. Because of the method of cooking, especially the relatively hard bottom, the buns are quite durable, and are therefore easily portable. They are often packed in paper bags for take-away consumption.

Some shops or restaurants sell the item throughout the day as a dianxin or snack. It is rarely found as a dish in a main meal.

[edit] Cantonese cuisine

A similar, but less well known dim sum in Cantonese cuisine is the shengjian bao, which usually uses mixed pork and vegetables for fillings.

[edit] See also

• Baozi - Mantou
• Shanghainese cuisine