Eatsajoy Editorial Team
- Mar 18, 2023
- 2 min read

Shanghai Fried Xiao Long Bao: The Proof is in the Sheng Jian Bao

Updated: Jul 6, 2023

Plump, juicy, and generous with fillings, these sheng jian baos are a delight that totally stands out at this humble stall.

On a quick glance at the signboard and the incessantly long queue, most first-time visitors to this stall would unknowingly think that xiao long bao is the must-order item on the menu.

While "xiao long bao" is indeed on the menu, there is no such thing as a "fried xiao long bao". And neither is xiao long bao the key attraction of this Chinese food stall. Confusing?

In reality, the "fried xiao long bao" in the name of the stall actually refers to what is known as a "sheng jian bao" instead, which is a type of pan-fried Chinese bun or "baozi" astute foodies queue up for at this stall. And that is the real scene-stealer here. Hope that clarifies.

"Sheng jian bao" or "shen jian man tou" is a specialty of Suzhou, China, which has been popularised and commonly sold in Shanghai over time.

If you like xiao long bao, you won't want to miss the sheng jian bao, as it sports a chewier wrapper with a somewhat sweet aftertaste that wraps around a bigger lump of marinated minced pork or minced prawn that is fused with intensely flavoured pork gelatin that melts on heat to become yummy gravy.

Of course, the sheng jian bao won't be complete without the baptism of hot oil in a heated pan, which adds that unmistakable scorched flavour to it.

Expect to be squirted with some seriously delish gravy if you are not careful, as you bite excitedly into that crispy, juicy, oil-bathed sheng jian bao. Pure goodness that melts my heart, so good!

Above: Prawn sheng jian bao

Above: Pork sheng jian bao

Among the two options — minced pork and minced prawn — I will always choose the latter, simply because its flavours beat the pork version hands-down. Don't get me wrong, the pork version tastes great too, just not as fantastic as the prawn version.

And no, you need no condiments like Chinese-style chilli paste or black vinegar with julienned ginger. Just eat it on its own — that's the best way to enjoy the sheng jian bao. Trust me.

The xiao long bao and zha jiang mian here are the main draws too. And I would say that they taste well above the average of what I have savoured elsewhere so far. But until I try the rest of the menu's items, the sheng jian bao will still be my favourite and the reason for me to revisit this place!

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