Pan-Fried Steamed Bun,Fragrant Gold

Pan-Fried steamed buns are the local cuisine of Shanghai, and have been the favorite of the patrons ever since they first came into being around a hundred years ago.It is said that during the times of Guangxu Emperor of Qing Dynasty,a teahouse named”Luo Chun Ge” was located to the south of Laji Bridge.It mainly sold clay oven rolls and steamed bun,made improvements upon the cooking processes by putting the buns with meat stuffing into the big pan containing oil and water,enabling the bottom part of steamed buns to taste crispy and yummy.

The steamed buns were cooked thoroughly by not only being steamed by water vapor but also getting fried by oil,thus acquiring the name of”pan-fried steamed buns”and having become the favorite dim sum of both old and young people.In the 1930s,the shops selling the pan-fried steamed buns could be seen everywhere in Shanghai.One cooking shop of the pan-fried steamed buns was”Luo Chun Ge”reputable for its tasty meat juice and the other”Da Hu Chun”(started in the year of 1932)famous for its variety of no meat juice.

The authentic pan-fried steamed buns were round yet small and exquisite, with the top half soft and tasty,the bottom half crispy and oily,and the stuffing inside palatable.When one eats the buns,it would be much better to have an egg and minced green onion soup by hand to mitigate the qreasy taste of the buns, achieving a much more special taste.

History is created bit by bit,which is also about heritage and culture. Essenced from these pan-fried steamed buns,the history revealed more than just heritage Ol delicious food,but a strong sense of pride and honor derived from our culture. cause

hancheng

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