The same is true of the xiaolong mantou, which is often called xiaolongbao in the other varieties of Chinese.

Shengjian is made from semi-leavened dough, wrapped around pork and gelatin fillings.

Chopped green onions and sesame are placed atop the buns during the cooking process.

While waiting to be served, the chef may flip the buns so that the fried base faces upwards to prevent the crispy bottom from getting soggy in the process of cooling.

Because of the method of cooking, especially the relatively hard bottom, the buns are quite durable, and are therefore easily portable.

Some shops or restaurants sell the item throughout the day as a dianxin or snack.