Serving
Shengjian is traditionally sold in lots of four (one "tael"). It is usually eaten at breakfast, and can be accompanied by a small bowl of clear soup. The buns themselves can be dipped in Chinkiang vinegar or Worcestershire Sauce. Because of the method of cooking, especially the relatively hard bottom, the buns are quite durable, and are therefore easily portable. They are often packed in paper bags for take-away consumption.
Some shops or restaurants sell the item throughout the day as a dianxin or snack. It is rarely found as a dish in a main meal.
Read more about this topic: Shengjian Mantou
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