{
  "contentStorage": "postgres",
  "title": "生煎馒头 · 关系",
  "description": "生煎馒头简称生煎，是上海及江南地区常见的小吃。上海市级非遗资料记载其由茶楼兼营、至20世纪30年代后出现专营店；上海常见混水与清水两类，肉皮冻和面皮做法各异。",
  "url": "/zh/concepts/shengjian-mantou/relation.html",
  "entity": {
    "id": "concept_shengjian",
    "type": "concept",
    "title": "生煎馒头",
    "slug": "shengjian-mantou",
    "aliases": [
      "生煎",
      "生煎包",
      "Shengjian mantou"
    ],
    "summary": "生煎馒头简称生煎，是上海及江南地区常见的小吃。上海市级非遗资料记载其由茶楼兼营、至20世纪30年代后出现专营店；上海常见混水与清水两类，肉皮冻和面皮做法各异。",
    "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": "2026-10-30T00:00:00+08:00",
    "updatedAt": "2026-10-31T01:50:59+08:00",
    "updatedBy": "user:admin",
    "revision": 20,
    "body": "生煎馒头简称“生煎”，又称“生煎包子”，是上海及江南地区常见的小吃，也常作为早餐。它以带馅面团在平底锅中煎制，底部通常呈金黄色；常见配料包括猪肉、芝麻和葱花。[^zhwiki][^sh-ich]\n\n## 历史\n\n上海市文旅推广网将生煎馒头列为上海市级非物质文化遗产项目“生煎馒头制作技艺”，级别为市级（2019年），类别为传统技艺，地区为黄浦区。该资料称生煎在上海流传已有百年，早期由茶楼和供应开水的老虎灶兼营，至20世纪30年代后才出现专营生煎的店铺；具体起源已无从考证。[^sh-ich]\n\n该资料还记载，老字号东泰祥生煎发源于20世纪20年代虹口横浜桥一带，其半发酵面皮和酱汤型做法经师徒传承延续。原店在战乱中毁损，后来传承者通过餐饮业师傅重新寻访并恢复相关技艺。此为一家店铺的传承记录，不代表生煎整体只有这一条起源。[^sh-ich]\n\n## 做法\n\n常见做法是将猪肉馅包入面皮，收口朝下放入平底锅煎制，并分次加水焖熟；出锅前撒上芝麻和葱花。东泰祥所传的半发酵酱汤型技艺会控制面团发酵程度，肉馅加入酱油，成品底部金黄酥脆、馒身松软，馅中带有汤汁。[^zhwiki][^sh-ich]\n\n## 流派\n\n上海生煎常分为“混水生煎”和“清水生煎”。混水生煎通常在猪肉馅中加入肉皮冻，煎熟后馅中汤汁较多；清水生煎不加肉皮冻，汤汁较少。不同店家在面皮发酵、调味和煎制方式上也各有做法。[^zhwiki][^sh-ich]",
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    "conceptKind": "dish"
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      "fromId": "concept_wanghong_meishi",
      "fromTitle": "网红美食",
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