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Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) with vegetables like carrots, chopped scallions or red onions and garlic, [1] wrapped in a thin egg crêpe.
Shaomai prepared in the Jiangnan region (stretching from Shanghai to Nanjing) has a filling similar to zongzi from the region, containing marinated pork pieces in glutinous rice, soy sauce and Shaoxing wine, steamed with pork fat. It is larger than the Cantonese version. The Shanghai variation also contains shiitake mushrooms and onion. [6]
A common variant of the siopao, the siopao asado, is derived from the char siu bao and has a filling which uses similar ingredients to char siu. It differs in that the Filipino asado is a braised dish, not grilled, and is more similar in cooking style to the Hokkien tau yu bak (Chinese: 豆油 肉; Pe̍h-ōe-jī: tāu-iû bah).
Lumpia goreng is a simple fried spring roll filled with vegetables; the spring roll wrappers are filled with chopped carrots cut into matchstick-size, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might be enriched with minced beef, chicken, or prawns. [17]
Fish flakes can also be used. The meat is simmered for a few minutes before adding the rest of the ingredients. They are then wrapped in lumpia wrapper and deep-fried. The vegetables can alternatively be stir-fried. The ingredients of lumpiang gulay are roughly the same as the ingredients of lumpiang sariwa variants, except that lumpiang gulay ...
Siopao (Tagalog pronunciation:), is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi , introduced to the Philippines by Hokkien immigrants during the Spanish colonial period .
Shengjian mantou (Wu Chinese: 1 san-ci 1-moe 6-deu 6), shengjian bao, or shengjian for short, is a type of small, pan-fried baozi (steamed buns) which is a specialty of Suzhou and Shanghai. [1] [2] It is typically filled with pork [2] and gelatin that melts into soup/liquid when cooked. Within Shanghai, shengjian mantou typically have thin ...
Dishes are prepared using various methods, such as baking, stewing, braising, steaming, and deep-frying. Seafood is also a prominent feature of Shanghai cuisine, with fish, crab, and chicken being made "drunken" using spirits and brisk cooking techniques. Salted meats and preserved vegetables are commonly used to enhance various dishes.