Pan-Fried Pork Buns
"The rugged, street-level cousin of the Xiaolongbao. A thick, yeast-leavened bun packed with soup, steamed on top and aggressively fried on the bottom."
基本情報
Affordable
Vibe
Sizzling, Fast-paced, Textural
Duration
20-30 minutes
Best For
Budget travelers
背景ストーリー
Originated in the 1920s as a cheap, highly caloric breakfast for port laborers. Cooked in a massive cast-iron flat pan covered with a heavy wooden lid, achieving a dual-cooked Maillard reaction.
現地の秘密
"Order by the 'liang' (usually 4 buns). Bite firmly but cautiously—the soup inside is scalding. Visit Yang's Dumplings on Huanghe Road for their exceptional crayfish-filled variant."
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Soup Dumplings
小笼包
A delicate feat of culinary physics: incredibly thin pleated dough wrappers encasing finely minced pork and scalding, rich liquid broth.
Red-Braised Pork Belly
红烧肉
Perfectly layered blocks of pork belly slow-braised to a translucent, melt-in-the-mouth mahogany texture in a heavily reduced, sticky sweet sauce.
Scallion Oil Noodles
葱油拌面
A masterclass in culinary minimalism: springy wheat noodles tossed in a deep, smoky oil infused with slowly dehydrated, blackened scallions.