Shengjianbao
About Shengjianbao
Crispy bottom, fluffy top, pork and soup inside — Shanghai's beloved breakfast staple. Shengjianbao (literally "raw fried buns") are larger than xiaolongbao and cooked differently: the dough is rolled thicker, filled with pork and broth, then pan-fried until the bottom turns golden and crispy.
Unlike xiaolongbao, which are steamed in bamboo baskets, shengjianbao are cooked in flat pans over high heat with a layer of oil. This creates the signature crisp bottom while keeping the top bun fluffy and tender. The filling typically includes pork, ginger, and a soup base that melts during cooking.
How they differ from xiaolongbao: Size (shengjianbao are larger), cooking method (pan-fried vs steamed), dough thickness (thicker for shengjianbao), and the texture (crispy bottom vs all-around soup). While xiaolongbao are considered more refined, shengjianbao are the people's breakfast — quick, affordable, and deeply satisfying.
Photos
Where to Try
Xiaoyang Shengjian
📍 Multiple locations throughout Shanghai
💰 ¥10/4pc
Yang's Fry Dumpling
📍 吴江路 (Wujiang Road)
💰 ¥12-15/4pc
Know Before You Go
Poke a hole in the bottom first to let out steam and prevent burning your mouth
The crispy bottom is the best part — don't skip eating it
Best enjoyed hot and fresh — shengjianbao doesn't reheat well
Shengjianbao is a Shanghai breakfast staple — most people eat it for morning baozi
Look for restaurants with open kitchens where you can watch them fry the buns
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