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."
实用信息
Affordable
Vibe
Sizzling, Fast-paced, Textural
Duration
20-30 minutes
Best For
Budget travelers
背景故事
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.
当地秘密
"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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