Shengjianbao
Pan-fried pork buns with a crisp base, soft top and hot broth inside.
How to eat it
Place one on a spoon or small plate and bite a small opening near the top, because the broth can spurt and burn you. Let the steam escape, sip the liquid, and then eat the rest. If vinegar is served, dip the base lightly rather than soaking the bun and softening its crust.
The story behind the dish
The buns cook in a covered pan, where frying browns the base while steam sets the upper dough. Shanghai speakers often call them shengjian mantou, using mantou for filled buns as well as plain steamed bread. Commercial shops expanded during the twentieth century, and both thin-skinned and thicker, lightly leavened styles are now common in the city.
For reference
Every kitchen does it its own way. What follows is the typical version — ingredients, heat and price shift from city to city and from one restaurant to the next, so take it as a guide rather than a fixed recipe.
If you have an allergy or something you can't eat, check with the staff before you order.