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2024-04-30
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生煎包滚水煎法嘅生煎包，先蒸熟上半部分再煎香包底咬一口满满既汤爆黎不过生煎包皮比较厚身同未至于做到完全脆皮不过老板有解释话厚底才会脆不穿Pan-fried Steamed Buns (Sheng Jian Bao)Using the boiling water pan-frying method. The top half is steamed and then the bottom is pan-fried until it becomes fragrant. When you take a bite, t_he buns burst with soup. However, the bun skin is relatively thick and hasn‘t achieved a fully crispy texture.
滚水煎法嘅生煎包，先蒸熟上半部分再煎香包底
咬一口满满既汤爆黎
不过生煎包皮比较厚身同未至于做到完全脆皮
不过老板有解释话厚底才会脆不穿
Pan-fried Steamed Buns (Sheng Jian Bao)
Using the boiling water pan-frying method. The top half is steamed and then the bottom is pan-fried until it becomes fragrant.
When you take a bite, t_he buns burst with soup. However, the bun skin is relatively thick and hasn‘t achieved a fully crispy texture.
招牌生煎包
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