Zhong's Shanghai Pan-Fried Buns
×Pan-Fried Pork Buns
生煎包
Why you must eat itLeavened dough wrapped around pork filling, packed edge to edge in a wide flat pan, fried on the bottom in oil, then covered and steam-finished. Done, the base is a hard amber shell while the top stays pale and puffed; sesame and chopped scallion go over. Bite in and hot juice floods out, so mind the first mouthful and let it cool a moment. The seared face crackles, the steamed face is soft and chewy — both live in one bun. Two or three settle the stomach lightly, a plate for the gaps between night-market stalls.
Sheng jian bao began as a Shanghai breakfast and settled into Taiwan as a night-market staple. Zhong's has run in Shilin a long time, a line forming at the pan for the next batch. There is a cooking wait, so aim for a fresh tray and you catch them piping hot. The filling is basically pork, though some shops do a cabbage version. The thicker, chewier skin is the Taiwanese way, unlike Shanghai's thin wrapper. The hot juice stains clothes easily, so step back if you eat standing. Hours are a guide, and they may close once sold out.
- Nearest
- near Dadong Rd / Wenlin Rd corner
- Hours
- 15:00-24:00 頃
- Price
- NT$15 each