Chinatodo
Discover China's iconic steamed & pan-fried buns! From juicy pork bao to crispy-bottom shengjian, explore flavors, prices, and ordering tips for these universal street snacks.
Classic Savory Buns
1. Juicy Pork Bun (鲜肉大包 Xiān Ròu Dà Bāo)
What: Fluffy palm-sized bun with 70% lean pork filling.
Price: 0.3−0.5 USD
Pro Tip: Press the bun lightly – if the dough springs back instantly, it’s freshly steamed.
2. Chive & Egg Bun (韭菜鸡蛋包 Jiǔ Cài Jī Dàn Bāo)
Vegetarian Favorite: Chopped garlic chives with scrambled eggs.
Regional Twist: Northern versions add vermicelli; Southerners mix in dried shrimp.
Avg Cost: 0.35−0.6 USD
Sweet Classics
3. Red Bean Bun (豆沙包 Dòu Shā Bāo)
Traditional Treat: Chunky adzuki bean paste with subtle sweetness.
North vs South: Northern style uses lard (richer); Southern is oil-free (lighter).
Budget Pick: 0.2−0.4 USD
Pan-Fried Stars
4. Crispy Bottom Bun (水煎包 Shuǐ Jiān Bāo)
Cooking Magic: Half-steamed, half-fried with a lace-like crust.
Filling Variants: Beef + vermicelli (North) / Pork + bamboo shoots (South).
Street Price: 0.15−0.3 USD
5. Soup-Filled Pan-Fried Buns (生煎包 Shēng Jiān Bāo)
Shanghai’s Icon: Thin wrapper with pork gelatin that melts into broth.
Eating Ritual: “Sip the soup first, then bite!”
Cost: 1.2−1.8 USD for 4 pieces
