{"id":5007,"date":"2026-10-26T13:02:55","date_gmt":"2026-10-26T13:02:55","guid":{"rendered":"https:\/\/www.chinaculturepro.com\/?p=5007"},"modified":"2026-10-26T13:02:57","modified_gmt":"2026-10-26T13:02:57","slug":"shengjianbao","status":"publish","type":"post","link":"https:\/\/www.chinaculturepro.com\/fr\/shengjianbao\/","title":{"rendered":"Shengjianbao : petits pains po\u00eal\u00e9s de Shanghai et styles plus ou moins riches en bouillon"},"content":{"rendered":"\n<section class=\"tcjdi-quick-answer\"><h2>Quick Answer: What Is Shengjianbao?<\/h2>\n<p class=\"p1\">Shengjianbao (\u751f\u714e\u5305, sh\u0113ngji\u0101nb\u0101o) are Shanghai-style filled buns cooked in a shallow pan with oil, water and a lid. They combine a browned, crisp base with a softer or chewy upper wrapper.<sup>[1]<\/sup> <\/p>\n<ul>\n<li><strong>Structure:<\/strong> A gathered wheat wrapper encloses the filling before the bun goes into the pan.<\/li>\n<li><strong>Filling:<\/strong> Pork is the classic choice; some versions contain a generous pocket of broth.<\/li>\n<li><strong>Texture:<\/strong> Pan contact crisps the base, while covered steam cooks the upper dough and filling.<\/li>\n<\/ul>\n<p class=\"p1\">Within the <a href=\"https:\/\/www.chinaculturepro.com\/chinese-dumplings\/\">Chinese dumpling family<\/a>, these buns vary in both dough and soup content. Do not expect every version to burst with broth.<\/p>\n<\/section>\n<figure class=\"tcjdi-infographic\" style=\"width:500px;max-width:100%;margin:24px auto;text-align:center\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/www.chinaculturepro.com\/wp-content\/uploads\/2026\/10\/Shengjianbao-Infographic-with-Dough-Soup-Styles-Ordering-and-Eating-Steps.webp\" alt=\"Shengjianbao Infographic with Dough Soup Styles Ordering and Eating Steps\" title=\"Shengjianbao Infographic with Dough Soup Styles Ordering and Eating Steps\" width=\"1440\" height=\"2560\" style=\"width:500px;max-width:100%;height:auto;margin:0 auto\" \/><figcaption>Explore shengjianbao dough and soup styles, pan cooking, portion checks and careful eating steps.<\/figcaption><\/figure>\n<p class=\"p1\">A crisp-bottomed bun may look like a fried version of a steamed soup dumpling. In Shanghai, however, the wrapper can be bread-like or thin and chewy, and the filling may release a little juice or a spoonful of broth. Knowing the style helps you order and eat it.<\/p>\n<h2>Shengjian, Shengjianbao and Shengjian Mantou<\/h2>\n<p class=\"p1\">Menus may shorten the name to shengjian (\u751f\u714e, sh\u0113ngji\u0101n) or call it shengjian mantou (\u751f\u714e\u9992\u5934, sh\u0113ngji\u0101n m\u00e1ntou). In standard Mandarin, mantou usually means an unfilled steamed bread. Shanghai usage also allows the word in names for filled buns, so a \u201cmantou\u201d here can contain pork.<sup>[3]<\/sup> <\/p>\n<p class=\"p1\">The \u201craw\u201d sense of sheng refers to assembled, uncooked buns entering the pan. It does not mean the finished dish is served raw, or that a steamed bun is merely browned afterward.<sup>[2]<\/sup> <\/p>\n<p class=\"p1\">A familiar part of <a href=\"https:\/\/www.chinaculturepro.com\/shanghai-cuisine\/\">Shanghai cuisine<\/a>, shengjianbao appear at breakfast and as daytime snacks or light meals. They can be eaten alone or shared.<\/p>\n<h2>Qingshui and Hunshui: Dough and Soup Styles<\/h2>\n<p class=\"p1\">The familiar filling uses minced pork with seasonings such as scallion, ginger and soy sauce. Sesame seeds and chopped scallion are common surface garnishes, rather than proof of one particular filling. The wheat wrapper may be fully leavened, partly leavened or unleavened.<sup>[2][4]<\/sup> <\/p>\n<p class=\"p1\">Pork aspic (\u76ae\u51bb, p\u00edd\u00f2ng) is cooled, set stock that can be mixed into the meat filling. Heating melts it into liquid inside the sealed bun. That creates a distinct pocket of broth, but a moist pork filling can also release juices without added aspic.<sup>[4]<\/sup> <\/p>\n<p class=\"p1\">Two local style names help explain familiar differences:<\/p>\n<div style=\"overflow-x:auto;max-width:100%;max-height:800px\">\n<table>\n<thead>\n<tr><th>Style<\/th><th>Common dough and shape<\/th><th>Filling and juice<\/th><\/tr>\n<\/thead>\n<tbody>\n<tr><td>Qingshui (\u6e05\u6c34, q\u012bngshu\u01d0)<\/td><td>Fully leavened, more bread-like dough; often cooked pleats facing upward<\/td><td>Traditional examples omit added aspic and emphasize meat juices, with less free-flowing broth<\/td><\/tr>\n<tr><td>Hunshui (\u6d51\u6c34, h\u00fanshu\u01d0)<\/td><td>Representative versions use partly leavened dough and cook pleats facing downward<\/td><td>Pork mixed with aspic produces a soup-filled center<\/td><\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<p class=\"p1\">These are useful local patterns, not a rulebook covering every kitchen.<sup>[5]<\/sup> Modern Shanghai versions also use thin, unleavened wrappers and plenty of broth. These versions offer a thinner, chewier bite alongside the more bread-like styles.<sup>[3]<\/sup> <\/p>\n<p class=\"p1\">Even without aspic, liquid mixed into pork can produce a very juicy filling. Bread-like dough may absorb some of that liquid, especially as the bun stands.<sup>[2]<\/sup> A larger pool of broth is not, by itself, a sign of a better bun. Nor do pleat direction, size or a sunken top identify the only acceptable style. Compared with ordinary <a href=\"https:\/\/www.chinaculturepro.com\/baozi\/\">steamed buns<\/a>, expect a wider range of wrapper textures.<\/p>\n<h2>How Pan-Frying and Steam Create the Crisp Base<\/h2>\n<p class=\"p1\">Shengjianbao combine direct pan heat with steam. The assembled raw bun cooks in the pan; it is not normally a fully steamed bun given a final quick fry. The contrast develops through three connected stages.<sup>[1][2]<\/sup> <\/p>\n<ul>\n<li><strong>Contact with oil and pan:<\/strong> The dough touching the shallow pan begins to brown. The bun is not submerged in a deep bath of oil.<\/li>\n<li><strong>Covered steaming:<\/strong> Added water generates steam under the lid, helping cook the upper wrapper and enclosed filling. This supplies heat to parts that do not touch the pan.<\/li>\n<li><strong>Finishing the base:<\/strong> As water evaporates, the contact surface can crisp again. The result pairs a browned underside with a softer upper layer.<\/li>\n<\/ul>\n<p class=\"p1\">Different recipes arrange these stages slightly differently, so the explanation is not a universal cooking schedule. A golden base alone cannot confirm that raw meat inside is cooked through. Whether the smooth side or pleated side touches the pan also varies.<sup>[2]<\/sup> This combination belongs among several <a href=\"https:\/\/www.chinaculturepro.com\/chinese-cooking-methods\/\">Chinese cooking methods<\/a>, rather than a simple choice between frying and steaming.<\/p>\n<h2>Shengjianbao, Xiaolongbao and Potstickers<\/h2>\n<p class=\"p1\">All three can hold a savory filling, but their names describe different foods:<\/p>\n<ul>\n<li><strong>Shengjianbao:<\/strong> Enclosed buns cooked from raw in the pan, with a crisp base and a wrapper whose leavening varies.<\/li>\n<li><strong>Xiaolongbao:<\/strong> <a href=\"https:\/\/www.chinaculturepro.com\/xiaolongbao\/\">Xiaolongbao<\/a> (\u5c0f\u7b3c\u5305, xi\u01ceol\u00f3ngb\u0101o) are steamed; the familiar thin-skinned soup style holds broth inside a delicate sealed wrapper.<sup>[6]<\/sup> <\/li>\n<li><strong>Potstickers:<\/strong> <a href=\"https:\/\/www.chinaculturepro.com\/potstickers-guotie\/\">Potstickers<\/a> (\u9505\u8d34, gu\u014dti\u0113) are pan-fried dumplings, commonly crescent-shaped, with a compact unleavened wrapper and crisp underside.<sup>[7]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">Neither a crisp bottom nor soup alone settles the name. The closer <a href=\"https:\/\/www.chinaculturepro.com\/xiaolongbao-vs-shengjianbao\/\">xiaolongbao and shengjianbao comparison<\/a> explains their wrapper and cooking differences in more detail.<\/p>\n<h2>Ordering Shengjianbao: Portions, Fillings and Pairings<\/h2>\n<p class=\"p1\">Shengjianbao fit a quick <a href=\"https:\/\/www.chinaculturepro.com\/chinese-breakfast\/\">breakfast<\/a>, a snack or a light meal. Before ordering, check the portion and filling rather than assuming every shop serves the same bun.<\/p>\n<ul>\n<li><strong>Portions:<\/strong> In Shanghai, a liang (\u4e24, li\u01ceng) commonly means four pieces when ordering shengjian. This convention comes from flour-based accounting, not the combined weight of the cooked buns. Although a modern liang is 50 grams, do not assume each shop&#8217;s four-piece serving uses exactly 50 grams of flour today. Confirm the actual count.<sup>[3][5]<\/sup> <\/li>\n<li><strong>Fillings:<\/strong> Pork is the familiar base, but menus also offer variations such as chicken, shrimp or crab flavors.<sup>[8][9]<\/sup>  <a href=\"https:\/\/www.chinaculturepro.com\/chinese-food-names\/\">Menu names<\/a> do not establish the whole recipe. Check meat, aspic, stock, cooking fat and sauces; a seafood name need not mean pork-free, and vegetables alone do not guarantee <a href=\"https:\/\/www.chinaculturepro.com\/chinese-vegetarian-food\/\">vegan food<\/a>.<\/li>\n<li><strong>Pairings:<\/strong> Curry beef vermicelli soup and tofu-vermicelli soup are familiar accompaniments. This separate bowl is not the liquid inside the bun. Vinegar or chili oil can be optional dips; neither is a compulsory part of eating shengjianbao.<sup>[5][10][11]<\/sup> <\/li>\n<\/ul>\n<p class=\"p1\">Choose a more bread-like or soup-filled version according to the texture you want. More broth is a style preference, not a ranking of the buns.<\/p>\n<h2>How to Eat Shengjianbao<\/h2>\n<p class=\"p1\">Treat a freshly cooked filling as hot even when the outside is comfortable to touch. For soup-filled versions, a spoon gives support and catches escaping broth. Take the sequence slowly rather than trying to finish a whole bun at once.<sup>[3]<\/sup> <\/p>\n<ol>\n<li><strong>Support the bun:<\/strong> Place it on a spoon while moving it from the plate. Lift gently and avoid squeezing the wrapper or puncturing it with chopsticks.<\/li>\n<li><strong>Make a small opening:<\/strong> Carefully ease open a little of the upper or side wrapper. A small nibble can work, but keep your mouth clear of escaping hot steam and liquid.<\/li>\n<li><strong>Let the broth cool:<\/strong> Pause, then test a small amount before sipping. Do not take a sudden large mouthful or assume a set waiting time makes every bun cool enough.<\/li>\n<li><strong>Finish in bites:<\/strong> Eat the remaining filling and wrapper in manageable bites. There is no requirement to swallow it whole or use a straw.<\/li>\n<\/ol>\n<p class=\"p1\">For a less-soupy bun, simply take small bites; there is no need to force out liquid. A fresh crisp base is enjoyable, but it is not a reason to rush hot filling.<\/p>\n<h2>FAQs About Shengjianbao<\/h2>\n<h3>Do all shengjianbao contain soup?<\/h3>\n<p class=\"p1\">No. Traditional qingshui examples rely on meat juices without added aspic, while other styles hold much more broth. Juicy fillings can also be made without aspic. The amount of liquid is a style distinction, not a universal quality test.<\/p>\n<h3>Are shengjianbao just fried xiaolongbao?<\/h3>\n<p class=\"p1\">No. Shengjianbao are assembled raw and cooked by pan-frying and steaming together. Xiaolongbao are steamed. Frying an already cooked soup dumpling does not make it the Shanghai bun, whose dough, shape and cooking tradition have their own variations.<\/p>\n<h3>Do shengjianbao always contain pork?<\/h3>\n<p class=\"p1\">Pork is the classic filling, but alternatives exist. A chicken, seafood or vegetable label still needs checking against the full recipe if you avoid pork or other animal ingredients. Ask about the filling, aspic, stock, fat and sauces.<\/p>\n<h3>Can shengjianbao be frozen and reheated?<\/h3>\n<p class=\"p1\">Cooked buns can be frozen and reheated, but raw frozen buns need cooking rather than simple reheating. Follow packaged-product instructions; there is no universal heating time. Steam alone may soften the crisp base, changing the original texture.<sup>[11][12]<\/sup> <\/p>\n<h2>Sources<\/h2>\n<p class=\"p1\">[1] Shanghai Municipal Government. <a href=\"https:\/\/english.shanghai.gov.cn\/en-Snack-travelinshanghai\/20231205\/1b1c394feda144c283df2abd3e8b2cec.html\" target=\"_blank\" rel=\"noopener noreferrer\">Pan-Fried Buns<\/a><\/p>\n<p class=\"p1\">[2] Omnivore&#8217;s Cookbook. <a href=\"https:\/\/omnivorescookbook.com\/shen-jian-bao\/\" target=\"_blank\" rel=\"noopener noreferrer\">Sheng Jian Bao (Shanghai Pan-Fried Pork Buns)<\/a><\/p>\n<p class=\"p1\">[3] Shanghai Municipal Government. <a href=\"https:\/\/english.shanghai.gov.cn\/en-GlobalTasteinShanghai2026-LocalFlavors\/20260430\/c012ba9f05414f3184be86244a03e950.html\" target=\"_blank\" rel=\"noopener noreferrer\">Pan-fried Pork Buns<\/a><\/p>\n<p class=\"p1\">[4] The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/shanghai-pan-fried-pork-buns-shengjian-mantou\/\" target=\"_blank\" rel=\"noopener noreferrer\">Shanghai Pan-fried Pork Buns (Shengjian Mantou)<\/a><\/p>\n<p class=\"p1\">[5] Shanghai Huangpu, reproduced by Shanghai Observer. <a href=\"https:\/\/www.shobserver.cn\/sgh\/detail?id=1716359\" target=\"_blank\" rel=\"noopener noreferrer\">\u4e0a\u6d77\u751f\u714e\u6c5f\u6e56\u53c8\u201c\u5435\u201d\u7ffb\u4e86\uff01\u5728\u9ec4\u6d66\u5403\u904d\u5404\u201c\u95e8\u6d3e\u201d\uff0c\u5230\u5e95\u8c01\u624d\u662f\u8001\u9955\u4eec\u5fc3\u76ee\u4e2d\u7684\u201c\u767d\u6708\u5149\u201d\uff1f<\/a><\/p>\n<p class=\"p1\">[6] The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/steamed-shanghai-soup-dumplings-xiaolongbao\/\" target=\"_blank\" rel=\"noopener noreferrer\">Soup Dumplings (Xiaolongbao)<\/a><\/p>\n<p class=\"p1\">[7] The Woks of Life. <a href=\"https:\/\/thewoksoflife.com\/how-to-cook-dumplings\/\" target=\"_blank\" rel=\"noopener noreferrer\">How to Cook Dumplings: Boil, Steam, Pan-fry<\/a><\/p>\n<p class=\"p1\">[8] Baodega. <a href=\"https:\/\/www.baodegaonline.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Our Menu<\/a><\/p>\n<p class=\"p1\">[9] Yang&#8217;s Dumpling. <a href=\"https:\/\/www.xysjg.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">\u4eba\u6c14\u751f\u714e\uff0c\u70ed\u9505\u73b0\u714e<\/a><\/p>\n<p class=\"p1\">[10] Shanghai Municipal Government. <a href=\"https:\/\/english.shanghai.gov.cn\/en-TrendyStores\/20260306\/e477af2cb1f34f378fd8aac759f02a31.html\" target=\"_blank\" rel=\"noopener noreferrer\">Luo Chun Ge Reopens in Shanghai, Reviving Classic Shengjianbao<\/a><\/p>\n<p class=\"p1\">[11] Red House Spice. <a href=\"https:\/\/redhousespice.com\/pan-fried-pork-buns\/\" target=\"_blank\" rel=\"noopener noreferrer\">Sheng Jian Bao: Pan-fried Pork Buns<\/a><\/p>\n<p class=\"p1\">[12] Centre for Food Safety. <a href=\"https:\/\/www.cfs.gov.hk\/english\/trade_zone\/safe_kitchen\/Prepared_dishes.html\" target=\"_blank\" rel=\"noopener noreferrer\">Prepared Dishes: Food Safety Advice for Food Businesses and Consumers<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez les shengjianbao de Shanghai : base croustillante, diff\u00e9rents types de p\u00e2te, farce au porc et versions plus ou moins riches en bouillon. Apprenez \u00e0 v\u00e9rifier les portions et \u00e0 les d\u00e9guster avec pr\u00e9caution.<\/p>","protected":false},"author":1,"featured_media":5008,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[297],"tags":[303,305,304],"class_list":["post-5007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-cuisine","tag-dumplings-buns","tag-hub-chinese-dumplings","tag-regional-food"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO Pro 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Explore Shanghai shengjianbao, from crisp bases and different doughs to pork filling and soup styles. 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