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2024-04-30
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生煎包滾水煎法嘅生煎包，先蒸熟上半部分再煎香包底咬一口滿滿既湯爆黎不過生煎包皮比較厚身同未至於做到完全脆皮不過老闆有解釋話厚底才會脆不穿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.
滾水煎法嘅生煎包，先蒸熟上半部分再煎香包底
咬一口滿滿既湯爆黎
不過生煎包皮比較厚身同未至於做到完全脆皮
不過老闆有解釋話厚底才會脆不穿
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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