Ranked by TableJourney editorial score.
Shengjian mantou are Shanghai's pan-fried pork buns, a semi-leavened dough pleated round a pork and jelly filling, then fried in a wide pan until the base turns crisp and golden under a juicy top.
Shengjian mantou began in Suzhou in the early 1910s and reached Shanghai's tea houses and laohuzao hot water stations by the 1920s. Two styles split from the same dough: hunshui buns are pleated face down and packed with pork and aspic that melts into broth as they fry, while qingshui buns are pleated face up on fully leavened dough with no added jelly, giving a drier, more bread-like bite. Shanghai diners still order by the liang, a unit that traditionally yields four buns, so orders run in fours rather than by the piece.
4 editor picks for Shengjian mantou (pan-fried pork buns) in Shanghai, ranked by editorial score. All Shanghai signature dishes · Shengjian mantou (pan-fried pork buns) across every city.
Da Hu Chun on Middle Sichuan Road in Shanghai holds a Bib Gourmand for the fluffy pan-fried shengjian bao that built its snack food culture.
OrderOrder the pork, prawn or crab roe shengjian bao with a side of beef curry soup, the customary pairing here.
TipIts qingshui buns use fully fermented dough and no added aspic, so they come out soft and bread-like over a cracker-crisp base rather than bursting with soup.
Dong Tai Xiang on North Chongqing Road in Shanghai is the only shengjian shop whose semi-fermented technique holds intangible heritage status.
OrderOrder the shengjian pan-fried pork buns; the dough-making skill keeps every bun plump even once it cools.
TipIt is the only shengjian shop whose semi-fermented technique carries intangible cultural heritage recognition.
Yang's Fry-Dumpling on Huanghe Road in Shanghai fries shengjian in thin unleavened dough with plenty of broth, a style the chain has popularised since 1994.
OrderShengjian pan-fried pork buns
TipJia Jia Tang Bao is also on Huanghe Road for xiaolongbao, so pace yourself between the two queues.
Shu Cai Ji on Middle Zhejiang Road in Shanghai has fried shengjian and guotie since 1980, and husband-and-wife owners Shu and Cai still run the counter.
OrderShengjian and guotie
TipOrder a plate of caifan, rice fried with bok choy and salted pork, alongside the dumplings.
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