Steam-fried Baozi

Most of the foreigners puzzle when they first encounter "shui-jian-bao", since they have only heard of baozi. These two type of food actually share several similar making before they become the real dishes. The ingredients are almost the same: flour, sugar, yeast, and different fillings that you favor the mo. Yet the difference depends on how to cook them. Baozi is known as cooked in the bamboo steamer while the shui jian bao, literally means steam-fried baozi, is cooked in the pan with oil first and then water.

The old couple have more than 20-years experience in cooking shui-jian-bao and they are truly good at this (the shui-jian-bao experts I assume). The puffy buns with slight golden-crust edge, and large amount of fresh vegetable fillings inside. My recommendation is to eat this when is hot since you could taste both crispy(surface) and soft(inner skin) at every bite!

The food stand opens at the evening and closes when the food is sold out. They also sell Chinese traditional pancake with sweet red beans filling yet the shui-jian-bao is the best seller. Go and get a hot shui-jian-bao if you are a traditional food lover!