At the table
Separate a bun from the crisp sheet with chopsticks. Open a small bite and let the hot filling cool; eat crust and soft dough together.
The selected version contains wheat, pork and meat broth, which may include chicken. Ask about the filling and broth.
Starter, fillings and broth seasoning vary. Pork-chive, vegetable and other fillings are separate choices; vegetable names do not establish vegetarian status.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Starter, fillings and broth seasoning vary. Pork-chive, vegetable and other fillings are separate choices; vegetable names do not establish vegetarian status.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory pork, fragrant chives and toasted crust.
- Chili heat
- Texture
- Soft, springy dough with a thin crisp base and juicy filling.
- How it’s made
- Raised dough is filled, then cooked in a shallow pan with flour-water slurry and oil to form a golden crust.
Starter, fillings and broth seasoning vary. Pork-chive, vegetable and other fillings are separate choices; vegetable names do not establish vegetarian status.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Shandong.
About this regional connection
Shandong: Lijin,Dongying; distinguishShanghai smallsoupbao bylocalchivefilling/flourwatercrust.
Ask if they have it first
请问你们有利津水煎包吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A bun for more than breakfast
In Lijin, these buns can be breakfast, a midday bite or the starch at a shared meal. Flour-water cooking gives them their contrasting crisp base and soft sides.