{"id":57,"date":"2022-03-13T14:36:30","date_gmt":"2022-03-13T14:36:30","guid":{"rendered":"https:\/\/blogs.uww.edu\/food\/?p=57"},"modified":"2022-03-13T15:16:22","modified_gmt":"2022-03-13T15:16:22","slug":"shengjian-bao","status":"publish","type":"post","link":"https:\/\/blogs.uww.edu\/food\/2022\/03\/13\/shengjian-bao\/","title":{"rendered":"Shengjian Bao"},"content":{"rendered":"\n<ul class=\"has-medium-font-size wp-block-list\"><li>What is Shengjian Bao?<\/li><\/ul>\n\n\n\n<p>Shengjian Bao is a popular traditional snack in Shanghai, Zhejiang, Jiangsu, and Guangdong, which is called Shengjian for short. As Shanghainese used to call &#8220;baozi&#8221; as &#8220;mantou&#8221;, there was only steamed bread in ancient Chinese, hu people into China after the emergence of new terms such as &#8220;Bao&#8221;, so in Shanghai Shengjian Bao also called Sheng Jian mantou.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blogs.uww.edu\/food\/files\/2022\/03\/dpp_43669-1.jpg\" alt=\"\" class=\"wp-image-65\" width=\"273\" height=\"182\" srcset=\"https:\/\/blogs.uww.edu\/food\/files\/2022\/03\/dpp_43669-1.jpg 540w, https:\/\/blogs.uww.edu\/food\/files\/2022\/03\/dpp_43669-1-300x200.jpg 300w, https:\/\/blogs.uww.edu\/food\/files\/2022\/03\/dpp_43669-1-450x300.jpg 450w\" sizes=\"auto, (max-width: 273px) 100vw, 273px\" \/><\/figure>\n\n\n\n<ul class=\"has-medium-font-size wp-block-list\"><li>History<\/li><\/ul>\n\n\n\n<p>People in Shanghai call Shengjian &#8220;Sheng Jian Mantou&#8221;, which has a history of more than 100 years. In Shanghai, this kind of flavor snack shop is everywhere. Once the most famous is the &#8220;big pot Chunsheng pan-fried&#8221;, sweet-skinned tender meat. Today, there is a well-known restaurant named &#8220;Xiao Yang Sheng Jian&#8221;. Although the word &#8220;steamed bun&#8221; has been omitted, everyone knows that this is a famous &#8220;Sheng Jian steamed bun&#8221; restaurant. Every morning at 5:00 or 6:00 am, it is full of people, if you don&#8217;t get in line early, you&#8217;re not gonna get it. More than 100 years ago, Shanghai teahouses served both tea and fried buns. Later, people do not taste tea, but also want to &#8220;tea snacks&#8221; as fast food, instead of dinner. In response to people&#8217;s dietary needs, Sheng Jian Bao out of the teahouse has become a &#8220;street snack&#8221;.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blogs.uww.edu\/food\/files\/2022\/03\/U7398P704DT20140109171803-1.jpg\" alt=\"\" class=\"wp-image-66\" width=\"283\" height=\"239\" srcset=\"https:\/\/blogs.uww.edu\/food\/files\/2022\/03\/U7398P704DT20140109171803-1.jpg 487w, https:\/\/blogs.uww.edu\/food\/files\/2022\/03\/U7398P704DT20140109171803-1-300x254.jpg 300w, https:\/\/blogs.uww.edu\/food\/files\/2022\/03\/U7398P704DT20140109171803-1-355x300.jpg 355w\" sizes=\"auto, (max-width: 283px) 100vw, 283px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>What is Shengjian Bao? Shengjian Bao is a popular traditional snack in Shanghai, Zhejiang, Jiangsu, and Guangdong, which is called Shengjian for short. As Shanghainese used to call &#8220;baozi&#8221; as &#8220;mantou&#8221;, there was only steamed bread in ancient Chinese, hu people into China after the emergence of new terms such as &#8220;Bao&#8221;, so in Shanghai&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/blogs.uww.edu\/food\/2022\/03\/13\/shengjian-bao\/\">Read More<\/a><\/div>\n","protected":false},"author":12499,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-57","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/posts\/57","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/users\/12499"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/comments?post=57"}],"version-history":[{"count":4,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/posts\/57\/revisions"}],"predecessor-version":[{"id":67,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/posts\/57\/revisions\/67"}],"wp:attachment":[{"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/media?parent=57"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/categories?post=57"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/tags?post=57"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}