When you come to Shanghai, besides the thin-skinned and juicy xiaolongbao, another snack deeply rooted in Shanghainese Culture is Shengjian Mantou (pan-fried sTeamed buns). This delicious food, combining crispness, tenderness and juiciness, is the soul of Shanghai’s breakfast stalls and the best way for foreign tourists to understand the street life of Shanghai. Different from the pan-fried buns in northern China, Shanghai Shengjian Mantou is characterized by its “crisp bottom, soft skin, fresh filling and juicy interior”. The outer skin is soft and resilient, the bottom is fried golden and crispy, and the soup bursts out the moment you bite into it, fresh and not greasy. It has both the delicacy of Jiangnan snacks and the simplicity of street food. For a hundred years, it has always been the most unforgettable taste memory of Shanghainese, and has also become a culinary feast that countless foreign tourists travel specially for.
The history of Shanghai Shengjian Mantou can be traced back to the early 20th century, originating from the alleyways of Shanghai. Initially, it was a convenient snack sold by street vendors pushing carts, and quickly became popular in the city with its unique flavor. The filling of the initial Shengjian Mantou was simple, only using fresh meat and chopped green onions. After a hundred years of development, it has gradually derived various flavors such as crab roe and shrimp, but the classic fresh meat flavor is still the favorite of old Shanghainese. The development of Shengjian Mantou is accompanied by the changes of Shanghai. It has witnessed the prosperity of alleyways and markets, and has also become an indispensable part of Shanghai’s food Culture. Today, this snack is not only spread all over the streets and alleys of Shanghai, but also goes abroad, becoming a food card representing Shanghai’s flavor, attracting tourists from all over the world to taste it.
To truly appreciate the deliciousness of Shengjian Mantou, you must first understand its production process. The birth of each Shengjian Mantou is inseparable from the ingenuity of the masters. From material selection to frying, every step has strict standards and no room for carelessness. The production of the skin is the foundation of Shengjian Mantou. Medium-gluten flour is selected, mixed with warm water, a little yeast and white sugar, stirred and kneaded into a smooth dough, covered with a damp cloth and left to ferment for about 40 minutes to allow the dough to fully ferment. Only in this way can the made skin be soft and resilient, neither too thick and hard nor too thin and easy to break. The fermented dough is divided into uniform small dough pieces, rolled into round skins with a rolling pin, thinner at the edges and thicker in the middle, which can hold the full filling and ensure that it is not easy to break during frying.
The preparation of the filling is the core of the freshness of Shengjian Mantou. The classic fresh meat flavor uses fresh pork leg intermuscular meat, with a strict fat-to-lean ratio of 2:8, lean but not dry, fat but not greasy. After being chopped by hand, it retains a little granularity of meat, which is more chewy than machine-ground meat filling. Then add minced ginger, chopped green onions, light soy sauce, cooking wine, a little white sugar and water, stir in one direction until “tough”, so that the meat filling fully absorbs water and seasonings, becoming sticky and elastic. Different from xiaolongbao, the secret of the soup of Shengjian Mantou lies in locking the moisture of the meat filling itself. There is no need to add pork skin jelly. The meat filling is locked with enough moisture through manual stirring, which melts when heated after frying, forming a fresh and mellow soup. Taking a bite, the soup is full and fragrant. In addition to the classic fresh meat flavor, crab roe Shengjian is also highly recommended. During the hairy crab season every autumn, freshly picked crab meat and crab roe are mixed into the meat filling, making the flavor more fresh and delicious, unlocking the ultimate freshness of Jiangnan flavor in one bite.
The frying link is the key to the “crisp bottom and juicy interior” of Shengjian Mantou, and also the most test of the master’s craftsmanship. Shanghainese often say, “When frying Shengjian, three parts depend on wrapping, and seven parts depend on frying”, which shows the importance of frying. First, the masters pour a little cooking oil into a flat pan, heat it to 60% heat, then place the wrapped Shengjian Mantou evenly, keeping a certain distance between each to avoid sticking after frying. Fry over medium-low heat for 3-4 minutes first to make the bottom of the Shengjian Mantou golden and crispy, then slowly pour water along the edge of the pan, the water level is about one-third of the Shengjian Mantou, cover the pan, turn to medium heat and simmer for 5-6 minutes to fully cook the meat filling and skin, and at the same time evaporate the water to keep the bottom crispy. After simmering, open the lid, turn to high heat to collect the soup, wait until the water in the pan is completely evaporated, then pour a little cooking oil, fry for about 1 minute to make the bottom more crispy, finally sprinkle with chopped green onions and white sesame seeds, turn off the heat and take out of the pan. The sTeaming and fragrant Shengjian Mantou is ready. The freshly baked Shengjian Mantou has a golden and crispy bottom, a soft and white top, sprinkled with green chopped green onions and golden white sesame seeds, with both appearance and taste. You can smell the strong meat aroma and crispy aroma from a distance, instantly awakening your taste buds.
For foreign tourists, the correct way to eat can truly appreciate the deliciousness of Shengjian Mantou, avoiding being scalded or wasting soup. Along with the deliciousness of Shengjian Mantou is its “hotness”. The freshly baked Shengjian Mantou has an extremely high internal temperature and very hot soup, so you must eat it “slowly”. The correct way to eat is: first, gently poke a small hole with chopsticks to let the internal heat and soup dissipate slowly, avoiding being scalded by taking a big bite; then gently suck the soup, this sip of soup is the soul of Shengjian Mantou, fresh and mellow, with meat aroma, delicate taste, making people memorable; after sucking the soup, slowly chew the Shengjian Mantou. The crispy bottom, soft middle and tender interior, three textures blend in the mouth, paired with the fragrance of chopped green onions and white sesame seeds, with rich layers, making every bite intoxicating. In addition, when eating Shengjian Mantou, you can also pair it with a bowl of curry beef soup or egg skin soup, which can not only relieve greasiness, but also neutralize the saltiness and freshness of Shengjian, making the taste more rich. This is also the most classic matching way of Shanghainese, unlocking the most authentic eating experience. Remember not to take a big bite, which will not only easily burn your mouth, but also make all the soup flow away, wasting this ingenuity flavor. Only by chewing slowly can you taste the unique charm of Shengjian Mantou.
When coming to Shanghai, if you want to taste the most authentic Shengjian Mantou, the following shops are definitely worth visiting by foreign tourists. Each adheres to traditional craftsmanship, has an authentic flavor, and is conveniently located for easy access. Whether it is a hidden gem shop often visited by locals or a well-known century-old shop, you can taste the most authentic Shanghai flavor.
The first one is Xiaoyang Shengjian (Huanghe Road Head Store), located at No. 143 Huanghe Road, Huangpu District. It is one of the most famous Shengjian shops in Shanghai and the most popular shop among foreign tourists. Founded in 1994, this shop has become a benchmark for Shanghai Shengjian with its authentic flavor and solid ingredients. The classic fresh meat Shengjian and crab roe Shengjian in the shop are highly recommended. The fresh meat Shengjian has thin skin and lots of soup, with a crispy bottom. The crab roe Shengjian is rich in fresh flavor and full of crab meat, and you can taste the freshness of crab in every bite. The average consumption of the shop is 20-30 yuan, with high cost performance. The business hours are 6:30-22:00, and the transportation is convenient. Take Metro Line 1 to People’s Square Station and walk for 10 minutes to reach it. There are many Shanghai characteristic snacks around, so you can eat and walk around.
The second one is Dahuchun (Yunnan South Road Store), located at No. 71 Yunnan South Road, Huangpu District. It is a century-old shop in Shanghai, founded in 1932. It adheres to traditional craftsmanship and has an authentic flavor, which is one of the favorite Shengjian shops of old Shanghainese. Different from other Shengjian, Dahuchun’s Shengjian Mantou is “clear water Shengjian”, no soy sauce is added to the filling, the color is white, the taste is more refreshing, with thin skin and large filling, crispy bottom, fresh and not greasy, restoring the most original taste of Shengjian Mantou. The shop recommends classic fresh meat Shengjian and shrimp Shengjian. The shrimp Shengjian uses fresh shrimp, paired with fresh meat, with a more rich fresh flavor and a variety of tastes. The average consumption is 30-40 yuan, and the business hours are 7:00-20:00. Take Metro Line 8 to Dashijie Station and walk for 5 minutes to reach it. It is surrounded by Shanghai’s food street, where you can taste a variety of Shanghai characteristic snacks in one stop.
The third one is Ada Scallion Pancake & Shengjian (Ruijin Second Road Store), located at No. 120 Ruijin Second Road, Huangpu District. It is a hidden gem shop often visited by locals, with no gorgeous decoration but the most authentic flavor. The Shengjian Mantou in this shop is made by traditional handcraft, with soft and resilient skin, crispy but not hard bottom, solid and juicy filling, fresh and not greasy. It tastes better when paired with the scallion pancake in the shop. The average consumption is 15-25 yuan, with high cost performance. The business hours are 6:00-19:00. Take Metro Line 1 to Shaanxi South Road Station and walk for 8 minutes to reach it, which is suitable for foreign tourists who want to feel the local street life. In addition, Yaba Shengjian (Jing’an Temple Store) is also a good choice, located at No. 1699 Nanjing West Road, Jing’an District, with convenient transportation. The Shengjian has thin skin and lots of soup, with authentic flavor, suitable for visiting Jing’an Temple and stopping by to taste.
After tasting Shengjian Mantou, foreign tourists can also visit the surrounding scenic spots to feel the street life and cultural heritage of Shanghai, and start a Shanghai trip with both food and beautiful scenery. If you dine at Xiaoyang Shengjian (Huanghe Road Head Store), you can visit People’s Square and Nanjing East Road Pedestrian Street by the way. People’s Square is the city center of Shanghai, with many iconic buildings around. Nanjing East Road Pedestrian Street is one of the most prosperous commercial streets in Shanghai, where you can feel the modernity and prosperity of Shanghai and check in iconic scenic spots such as the Bund and Oriental Pearl TV Tower; if you dine at Dahuchun (Yunnan South Road Store), you can visit Dashijie and Yuyuan Garden. Dashijie is a landmark of Shanghai’s folk Culture. Yuyuan Garden is a representative of Jiangnan classical gardens, with pavilions, terraces, towers and rockeries, full of Jiangnan charm, where you can feel Shanghai’s traditional culture and folk customs; if you dine at Ada Scallion Pancake & Shengjian (Ruijin Second Road Store), you can visit Tianzifang, which is full of old Shanghai’s alley style, with many characteristic shops and cultural and creative products, where you can feel the street life of Shanghai and take photos.
Finally, here are some practical tips for foreign tourists to help you better experience the deliciousness of Shengjian Mantou and easily check in the authentic Shanghai flavor. First, Shengjian Mantou needs to be ordered, fried and eaten while hot. If it cools down, the bottom will become soft, the soup will solidify, and the taste will be greatly reduced. Therefore, it is recommended that you wait patiently after ordering and eat it as soon as it comes out of the pan; second, be careful of scalding when eating, especially the freshly baked Shengjian, which has an extremely high internal temperature. You must first poke a hole to dissipate heat, then suck the soup and chew to avoid being scalded; third, it is better to pair with soup, recommended to pair with curry beef soup, egg skin soup or soybean milk, which can not only relieve greasiness, but also neutralize the saltiness and freshness of Shengjian, unlocking the most authentic eating experience; fourth, most shops have English menus. If you have any questions, you can consult the staff at any time, and they will patiently help you. Some shops also support mobile payment, making travel more convenient; fifth, shops may have long queues during peak seasons (such as holidays and weekends), so it is recommended to go in advance to avoid delaying your trip. If you don’t want to queue, you can go during non-peak hours.
One bite of crispness, a hundred years of street life. Shanghai Shengjian Mantou is not only a delicacy, but also a cultural symbol of Shanghai, carrying Shanghai’s street feelings and the delicate ingenuity of Jiangnan people. It has no gorgeous appearance, but has the most touching taste. Each Shengjian Mantou is a crystallization of the masters’ ingenuity, and every bite can taste the warmth and street life of Shanghai. It is hoped that every foreign tourist can feel the unique charm of Shanghai, understand the street customs of Shanghai, and leave an unforgettable taste memory in this bite of crispy and tender Shengjian Mantou, making Shengjian Mantou the warmest taste impression in your Shanghai trip.
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