Simple and very rich. Soft and crunchy. Delicate and tasty, a fusion of universes that are seemingly distant. Sheng Jian Bao, also known as Sheng Jian Mantou, is a popular Shanghainese dish. They began as a simple sandwich stuffed with pork, cooked in a pan with oil and water instead of steamed.But defining these Bao, conceived and created by the chef, as sandwiches is an understatement.
They are more similar to round ravioli with a classic dough, with flavors inside coming from the East and the West. Japanese curry, foie gras, balsamic vinegar of Modena and Tuscan truffles: worlds that at first glance may seem distant, merge in a warm and tasty embrace.