Shengjianbao
/ΛΚΙΕ dΚiΛΛΙΛn baΚ/noun
A Chinese pan-fried pork bun, traditionally crisp on the bottom and juicy inside.
Did you know?Unlike steamed bao, shengjianbao are fried with water in a covered pan, creating a hybrid texture: a browned, almost crackling base beneath a steamed, soup-filled bun.
Etymological Timeline
Classical Chinese
Chinese
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βTo wrap, envelop, or package; later, a wrapped bun or dumpling.β
Classical Chinese
Chinese
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βRaw, uncooked, or fresh.β
Classical Chinese
Chinese
η
βTo pan-fry, especially in a shallow layer of oil.β
Modern Mandarin
Mandarin
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βPan-fried from a raw state, rather than steamed first.β
20th Century
Mandarin
ηη ε
βA raw-fried bun; the Shanghai-style pan-fried soup bun.β
Modern English
English
shengjianbao
βA Chinese pan-fried bun, commonly served as street food or dim sum.β
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