---
{
  "aliases": [
    "Shengjian Mantou",
    "生煎",
    "生煎包"
  ],
  "availableLangs": [
    "zh",
    "ar",
    "de",
    "en",
    "es",
    "fr",
    "hi",
    "id",
    "it",
    "ja",
    "ko",
    "ms",
    "nl",
    "pt",
    "ru",
    "th",
    "tr",
    "vi",
    "zh-hant"
  ],
  "categories": [
    "category-food"
  ],
  "conceptKind": "dish",
  "createdAt": "2026-10-31T01:50:38+08:00",
  "id": "concept_shengjian",
  "lang": "en",
  "revision": 20,
  "slug": "shengjian-mantou",
  "sourceLang": "zh",
  "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"
    },
    {
      "author": "上海市文化和旅游局",
      "date": "2025-04-17",
      "id": "sh-ich",
      "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",
      "title": "生煎馒头制作技艺",
      "url": "https://www.meet-in-shanghai.net/cn/intangible-cultural-heritage/raw-fried-steamed-bun-making-skills-004412/"
    }
  ],
  "status": "published",
  "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.",
  "tags": [],
  "title": "Shengjian Mantou",
  "type": "concept",
  "updatedAt": "2026-10-31T01:50:38+08:00",
  "updatedBy": "user:admin"
}
---

# Shengjian Mantou

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.

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]

## History

The 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]

The 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]

## Preparation and styles

A 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]

更新时间：2026-10-31

## 标签


## 关系


第 1 / 0 页，共 0 条。

## 正文反向链接

- [网红美食](/en/concepts/wanghong-meishi.html)

## 来源

- 生煎馒头（维基百科）：https://zh.wikipedia.org/wiki/%E7%94%9F%E7%85%8E%E9%A6%92%E5%A4%B4 
- 生煎馒头制作技艺：https://www.meet-in-shanghai.net/cn/intangible-cultural-heritage/raw-fried-steamed-bun-making-skills-004412/ 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