Shengjian mantou
Encyclopedia
Shengjian mantou 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/liquid 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 Shanghai
nese culture.
, 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 shēng jiān (生煎).
fillings. The "knot" of the bun, where the dough is folded together, faces downwards when cooling to prevent the crispy bottom from getting soggy. Chopped green onions
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.
"). It is usually eaten at breakfast
, and can be accompanied by a small bowl of clear 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 bag
s 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.
Baozi
A bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations...
which is a specialty of Shanghai
Shanghai
Shanghai is the largest city by population in China and the largest city proper in the world. It is one of the four province-level municipalities in the People's Republic of China, with a total population of over 23 million as of 2010...
. It is usually filled with pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
and gelatin
Gelatin
Gelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...
that melts into soup/liquid when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai
Shanghai
Shanghai is the largest city by population in China and the largest city proper in the world. It is one of the four province-level municipalities in the People's Republic of China, with a total population of over 23 million as of 2010...
for the last century. As a ubiquitous breakfast item, it has a significant place in Shanghai
Shanghai cuisine
Shanghai cuisine , also known as Hu cai is a popular style of Chinese cuisine. The city of Shanghai itself does not have a separate and unique cuisine of its own, but modifies those of the surrounding provinces, is Jiangsu and Zhejiang coastal provinces. What can be called Shanghai cuisine is...
nese culture.
Naming
In ChineseChinese language
The Chinese language is a language or language family consisting of varieties which are mutually intelligible to varying degrees. Originally the indigenous languages spoken by the Han Chinese in China, it forms one of the branches of Sino-Tibetan family of languages...
, a filled bun is usually called "baozi
Baozi
A bāozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like item in various Chinese cuisines, as there is much variation as to the fillings and the preparations...
" or "bao
BAO
BAO may refer to:* Baccalaureus in Arte Obstetricia, Bachelor of Obstetrics, a medical degree unique to Ireland.* Baryon acoustic oscillations, a signature of the early universe observed in galaxy surveys.* Benny Anderssons Orkester* Bullets And Octane...
", while an unfilled (plain) bun is usually called a "mantou
Mantou
Mantou, often referred to as Chinese steamed bun/bread, is a kind of steamed bun originating in China. They are typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents...
". However, in the south
Jiangnan
Jiangnan or Jiang Nan is a geographic area in China referring to lands immediately to the south of the lower reaches of the Yangtze River, including the southern part of the Yangtze Delta...
, the older word "mantou
Mantou
Mantou, often referred to as Chinese steamed bun/bread, is a kind of steamed bun originating in China. They are typically eaten as a staple in northern parts of China where wheat, rather than rice, is grown. They are made with milled wheat flour, water and leavening agents...
" 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
Xiaolongbao
Xiaolongbao is a type of steamed bun or baozi from eastern China, especially Shanghai and Wuxi. It is traditionally steamed in small bamboo baskets, hence the name...
, which is called "xiaolongbao" elsewhere.
The name shengjian mantou is often abbreviated to shēng jiān (生煎).
Ingredients
Shengjian is made from semi-leavened dough, wrapped around pork and gelatinGelatin
Gelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...
fillings. The "knot" of the bun, where the dough is folded together, faces downwards when cooling to prevent the crispy bottom from getting soggy. Chopped green onions
Scallion
Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
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.
Serving
Shengjian is traditionally sold in lots of four (one "taelTael
Tael can refer to any one of several weight measures of the Far East. Most commonly, it refers to the Chinese tael, a part of the Chinese system of weights and currency....
"). It is usually eaten at breakfast
Breakfast
Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...
, and can be accompanied by a small bowl of clear soup. The buns themselves can be dipped in Chinkiang vinegar
Rice vinegar
Rice vinegar is a vinegar made from fermented rice or rice wine in China, Japan, Korea, and Vietnam.-Chinese:Chinese rice vinegars are stronger than Japanese ones, and range in colour from clear to various shades of red and brown...
or Worcestershire Sauce
Worcestershire sauce
Worcestershire sauce , or Worcester sauce is a fermented liquid condiment; primarily used to flavour meat or fish dishes.First made at 60 Broad Street, Worcester, England, by two dispensing chemists, John Wheeley Lea and William Henry Perrins, the Lea & Perrins brand was commercialised in 1837 and...
. 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 bag
Paper bag
A paper bag or paper sack is a preformed container made of paper, usually with an opening on one side. It can be one layer of paper or multiple layers of paper and other flexible materials. A bag is used for packaging and/or carrying items....
s for take-away consumption.
Some shops or restaurants sell the item throughout the day as a dianxin
Dim sum
Dim sum refers to a style of Chinese food prepared as small bite-sized or individual portions of food traditionally served in small steamer baskets or on small plates...
or snack. It is rarely found as a dish in a main meal.