In Shanghai, people usually call Baozi (bread) to be Mantou, so fried Mantou , in fact, is fried Baozi. The semi-fermented paste is fried on the saucepan with spraying water several times during cooking. You’d better taste it in hot because at that time, the bottom is golden-colored and crispy, while the rest part is white and soft. The wonderful stuffing mixing fresh meat with sesame or scallion is especially wonderful.
