焼やき小籠包しょーろんぽー

also: やきショウロンポウ

Meanings

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.

Kanji

焼bake, burning
小little, small
籠basket, devote oneself, seclude oneself
包wrap, pack up, cover

Related words

生煎包しょんちぇんぱお
生煎包 is the Chinese name (shēngjiān bāo) often used in Japanese contexts; 焼き小籠包 is the Japanese descriptive term.
小籠包しょーろんぽー
小籠包 (xiaolongbao) are steamed soup dumplings, while 焼き小籠包 are pan-fried, giving a crispy bottom.

Written forms

焼き小籠包
- やきショーロンポー
  Standard kanji spelling with okurigana; the reading やきショーロンポー is the most common.
- やきショウロンポウ
焼やきショーロンポー
Mixed kana/kanji spelling that makes the Chinese-derived reading explicit.
焼小籠包
- やきショーロンポー
  Variant without okurigana; less common but seen in some menus.
- やきショウロンポウ
焼やきショウロンポウ
Alternate reading with long vowels; less common than ショーロンポー.
やきショウロンポウ

Etymology

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.