The history of fried steamed bread can be traced back to the 1930s. At that time, fried steamed bread vendors in Shanghai were famous for making soft and juicy fried steamed bread. They rolled the yeast dough into small balls, then put them in a pan and fried them with pigs to make the bottom golden and crisp. While frying, vendors will also sprinkle chopped green onion and sesame seeds on the steamed bread to increase the aroma and taste.
The characteristics of fried steamed bread are crispy skin and fresh stuffing. Bite down, the outer layer of pastry and the inner layer of stuffing blend together, emitting a fragrance. Generally, the stuffing is mainly pork, with ginger, garlic, onion and other seasonings, which has a strong taste. Some vendors will also introduce other flavors of fried steamed bread, such as shrimp stuffing and vegetarian stuffing, to meet the taste needs of different groups of people.
Fried steamed bread can be seen almost everywhere in Shanghai, and can be found in street stalls or traditional fried steamed bread shops. Although the change of modern life style and the requirement of food hygiene have adjusted the traditional practice, the raw fried steamed bread is still one of the favorite foods of Shanghai people, and it is gradually loved by domestic and foreign tourists.
Both local residents and tourists in Shanghai can taste this unique snack. Fried steamed bread has become an indispensable part of Shanghai's food culture because of its unique taste and delicacy.