{
  "contentStorage": "postgres",
  "title": "Shengjian Mantou · Relations",
  "description": "Shengjian is a pan-fried filled bun common in Shanghai and the Jiangnan region. Shanghai intangible-heritage records describe its early sale in teahouses, specialist shops after the 1930s, and two local styles.",
  "url": "/en/concepts/shengjian-mantou/relation.html",
  "entity": {
    "id": "concept_shengjian",
    "type": "concept",
    "title": "Shengjian Mantou",
    "slug": "shengjian-mantou",
    "aliases": [
      "Shengjian Mantou",
      "生煎",
      "生煎包"
    ],
    "summary": "Shengjian is a pan-fried filled bun common in Shanghai and the Jiangnan region. Shanghai intangible-heritage records describe its early sale in teahouses, specialist shops after the 1930s, and two local styles.",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "zhwiki",
        "title": "生煎馒头（维基百科）",
        "url": "https://zh.wikipedia.org/wiki/%E7%94%9F%E7%85%8E%E9%A6%92%E5%A4%B4"
      },
      {
        "id": "sh-ich",
        "title": "生煎馒头制作技艺",
        "author": "上海市文化和旅游局",
        "date": "2025-04-17",
        "url": "https://www.meet-in-shanghai.net/cn/intangible-cultural-heritage/raw-fried-steamed-bun-making-skills-004412/",
        "locator": "生煎馒头制作技艺项目级别、历史、流派及东泰祥半发酵酱汤型技艺介绍"
      }
    ],
    "createdAt": "2026-10-31T01:50:38+08:00",
    "updatedAt": "2026-10-31T01:50:38+08:00",
    "updatedBy": "user:admin",
    "revision": 20,
    "body": "Shengjian mantou, also called shengjian bao, is a filled bun commonly eaten as a snack or breakfast in Shanghai and the Jiangnan region. It is pan-fried, usually until the base is golden; common ingredients include pork, sesame and scallions. [^zhwiki][^sh-ich]\n\n## History\n\nThe Shanghai Culture and Tourism Promotion Network lists shengjian mantou making skills as a municipal intangible cultural heritage item, classified as a traditional craft in Huangpu District in 2019. It describes shengjian as having a history of about a century in Shanghai. Teahouses and hot-water shops first sold it alongside other snacks; specialist shengjian shops appeared after the 1930s. Its precise origin is unknown. [^sh-ich]\n\nThe same source records that the Dongtaixiang shop began around the 1920s near Hengbang Bridge in Hongkou. Its semi-fermented dough and soy-seasoned, broth-rich style were passed on through teacher–apprentice training. This is one shop's transmission history, not the sole origin of shengjian as a whole. [^sh-ich]\n\n## Preparation and styles\n\nA common method wraps pork filling in dough, places each bun seam-side down in a pan, fries it with water added in stages, then finishes it with sesame and scallions. Shanghai shengjian is often grouped into “mixed-water” and “clear-water” styles. The former usually contains pork-skin aspic in the filling and has more broth; the latter omits the aspic and has less broth. Shops also differ in dough fermentation, seasoning and frying. [^zhwiki][^sh-ich]",
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    "conceptKind": "dish"
  },
  "entities": null,
  "mentions": [
    {
      "fromId": "concept_wanghong_meishi",
      "fromTitle": "网红美食",
      "fromUrl": "/en/concepts/wanghong-meishi.html",
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    {
      "key": "concept_kind",
      "label": "Concept kind",
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    {
      "key": "aliases",
      "label": "Aliases",
      "value": "Shengjian Mantou, 生煎, 生煎包"
    }
  ],
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