I am going to start off my Shanghai series with something simple yet extremely satisfying, Sheng jian bao (生煎包) or what many locals call it Shengjian mantou (生煎饅頭) from Yang's Fry-Dumpling 小杨生煎馆. It is basically a pan fried meat-filled bun. One of the key elements for a good Sheng jian bao is to have golden crisp bottom from the pan frying, at least to my understanding. The amount of meat juice inside the meat would make a big difference as well.
I like the pan-fried baos here because they were ... different, at least different from what I am used to. The skin / dough of the baos were very thin with plenty of juice inside. You see the plate below? It was dry when served and see all the juice now floating on the plate? There were plenty of juice inside with hints of sweetness to them! As mentioned, the skins were thin that it seemed like a huge dumpling! (perhaps that's why they called it Yang's Fry-Dumpling?) I am uncertain whether the thin dough / skin version is the traditional way of making them but I quite enjoyed them.
Apparently one dish of 4 "dumplings" were not enough for two to share, so we have to order an extra dish to share. Oh, did I mention I really want to take the plate home? I love those retro plates!
- golden crisp outer layer, especially the bottom
- plenty of meat juice inside the thin skin / dough (something different from what I am used to, in a good way)
- Can be quite oily / greasy
Avg Spending: RMB 5 per person
Yang's Fry-Dumpling 小杨生煎馆
上海市黄浦区河南中路 529号 (宁波路店)
No. 529, He Nan Zhong Lu
Shanghai Huang Pu Qu, China
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