also: やきショウロンポウ
shengjian mantou; shengjian bao; pan-fried pork bun
A type of small, pan-fried pork bun from Chinese cuisine, similar to xiaolongbao but fried on the bottom. Often served with a crispy base and juicy filling.
See also: 生煎包
Shengjian bao are crispy on the outside and juicy inside, and very delicious.
中華街で焼きショーロンポーを食べたことがありますか？
Have you ever eaten shengjian bao in Chinatown?
生煎包 is the Chinese name (shēngjiān bāo) often used in Japanese contexts; 焼き小籠包 is the Japanese descriptive term.
小籠包 (xiaolongbao) are steamed soup dumplings, while 焼き小籠包 are pan-fried, giving a crispy bottom.
Standard kanji spelling with okurigana; the reading やきショーロンポー is the most common.
Mixed kana/kanji spelling that makes the Chinese-derived reading explicit.
Variant without okurigana; less common but seen in some menus.
Alternate reading with long vowels; less common than ショーロンポー.
From Chinese 生煎饅頭 (shēngjiān mántou) or 生煎包 (shēngjiān bāo), literally 'raw-fried bun'. The Japanese name 焼き小籠包 combines 焼き (fried) and 小籠包 (xiaolongbao), reflecting the cooking method.