Pan-fried bun is a variant of meant bun. Pan-fried instead of steamed, pan-fried bun features golden-crisp skin and juicy meat fillings. The pan-fried buns are popular breakfast, snacks, and supper. Pan-fried bun is a national cuisine of Shandong, Taiwan, Guangdong, Hong Kong and Macau. Pan-fried buns were introduced to Taiwan from China after World War II. Unlike Cantonese pan-fried buns, Taiwanese pan-fried buns replace dried shrimps with cabbages to suit the local diet. Unlike steamed buns like meat buns and vegetable buns, pan-fried bun is made of thinner dough. As a matter of fact, the wrapper of a steamed bun is twice thicker than that of a pan-fried bun.
