RSSThe Juiciest Bao Ever (上海小杨生煎包)
 (Click the above to view 5 pictures. Best viewed with Internet Explorer 7.)While I have been to Shanghai many times, this is the first time I had the opportunity to savor this street food and Shanghai delicacy. If you haven't had sheng jian bao, just think of them as a bigger version of Shanghai Xiao Long Bao--with juicy and savory broth inside the dumpling, topped with sesame seeds and chopped scallion--but the bottom of the sheng jian bao is pan-fried to crispy goodness. It has the soft "steamed" texture (the dumplings are first steamed and then pan-fried), meaty pork filling that oozes out the tastiest and juiciest broth, with a crunch due to the crispy bottom. They are absolutely delectable! So good...  If you go to Shanghai (check out my Shanghai travel pictures here and here), please don't miss out this legendary street food. Expect a long line of hungry patrons, but you will be rewarded with the freshest, hot-of-the-frying-pan sheng jian bao. Located in Wujiang Road, you can also sample out other Shanghainese/Chinese street food such as Xiao Long Xia (crawfish), grilled skewers of meat, seafood, and other small eats (小吃).Shanghai is definitely one of my favorite dining towns. 小杨生煎馆 吴江路60号 60 Wujiang Road Shanghai PS: Just noticed that there is a typo on my cover picture "JUICIEAST" - hah! Labels: Chinese Food, Shanghai, Travel |
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Sorry for the lack of updates this week. I am still in Tokyo.
Comments on "The Juiciest Bao Ever (上海小杨生煎包)"
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post a commentThe street versions of Sheng Jian Bao are the best. My mom remembers them fondly & orders them all the time in restaurants; unfortunately these versions never measure up.
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This looks so amazing. Bring some back!
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Xiao Long Bao with fried bottom, sounds marvelous. :)
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I love your site! Great foods and great pictures. Will visit more. M'sian Foodie parked in Lone Star.
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It's tough to read about and look at things that aren't available locally. Looks so delicious and i want some.
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looks great! excellent shots.. cannot wait to try it when i get there :D
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Oh, I love these! Had some amazing ones on Sichuan Nanlu in Shanghai a few years ago, and some lame ones recently in Sydney.
Now I'm hungry!
:)
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Ah...that photo brings back memories. Yang's is my favorite cheap spot around People's Square when JiaJia Tangbao across the street is closed.
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Hey there! i echo the sentiments of all those who post here saying how much they love ur website, recipes, pictures and food chronicles.. I have a question though.. this is regarding one of ur previous recipes - Chicken with Ginger and Scallions. u mentioned how Corn flour and Potato starch is added to tenderize. Can i substitute potato starch with Tapioca flour/starch? appreciate a reply from u... Thanks
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Never tried this before but looks absolutely delicious!!
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Hmmm... one dozen please. Pack more sauce if there is :P I would love to try this out if I'm there next time.
http://crizfood.blogspot.com/
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I love your site and have many recipes with success. However, I do have one question for you pertaining Assam Laksa - one of my favorites.
I live in San Jose and have noticed many kinds of mackerel here - Indian, American, Norwegian, Galong-galong! Can you tell me which particular find is good. I have never seen the so called Spanish mackerel? Thank you so much....and please continue your awesome blog.
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i only had ones in macau..dis looks like the real deal!
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i've seen these on telly, dunno when i get to try it :(
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The photo on foodgawker had me drooling. I'm only slightly disappointed this was a review rather than a recipe. The photo brought back fond memories of eating these in Taiwan (I think they were the same thing, lol).
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argh....you make me miss eating the shengjianbao so much. That address you have given, is it somewhere near shanghai tv station? Not far from shanghai tv station is a food street where there's stall selling this SJB. Just look at the long Q every evening and you might have a fair idea of how the shanghainese love eating there.
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The bao certainly look really inviting. Really hope I could be there to taste it one day.........
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YUP! My friend from Shanghai introduced me to Sheng JianBao as Shanghai delicacy. Sometimes, I find myself enjoying Sheng JianBao more than XLB. But again, these two baos are so different in texture. The XLB has smooth skin while SJB...more crisp cos' of the charred bottom.
There is one in Norcal (Shanghai Flavor Shop) back in Sunnyvale (where I stayed) which is quite good. I'm not sure if it is as good as the real thing but this friend of mine from Shanghai says "can pass lah!"
Enjoy your trip :)
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I freakin' love love love these juicy bottom fried buns. These pictures are making me so hungry.
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Great description...sounds mouthwatering. I hope you make them one day so I can try out the recipe!
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Wow - these look incredible! I am extremely jelous of all the tavelling you get to do.
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These were the culinary highlight of my 2 week trip to Shanghai and Beijing last summer. Yang's Fry is the absolute best! Do not miss stopping here if you travel to Shanghai.
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The best memory I had about this food is after waiting in the queue for some time, and saw the staff opening the lid of a new batch. The zzzz..... sound, tasty smell, hot feeling are so nice. :)
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