Gaomi Pan-Baked Buns 高密炉包
Gaomi Pan-Baked Buns is featured among the local specialties of Shandong.
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Gaomi Pan-Baked Buns (高密炉包) are large white buns cooked in a pan until the base turns golden and crisp, a local speciality of Gaomi (高密) in Weifang (潍坊), Shandong. A 2026 Bandao Net (半岛网) report names the village of Hujiazhuang (呼家庄) in Jinggou town (井沟镇) as the place the buns come from.
Ingredients
The Gaomi city government gives the most traditional filling as Chinese chives, Chinese cabbage and small cubes of pork belly. The pork is diced and left to marinate briefly in salt and soy sauce, the chives are chopped by hand, and an egg, salt, MSG and salad oil are stirred in. Pork with cabbage and chives with egg remain the classic fillings, while cooks at a 2026 contest in Jinggou also entered newer versions such as a kale and vegetable bun.
Flavour and texture
Gaomi Pan-Baked Buns are big and white, with a soft, fluffy wrapper and a full meat filling. The part people prize most is the "嘎渣儿" (gazhar, the crust): the layer of dough on the bottom, fried golden and crisp, which gives off a rich smell of oil when bitten. The 2026 contest even had a separate "golden crust" award for it.
Where it comes from
The Shandong provincial government recognised the buns as a Shandong famous snack in 2007, and in December 2008 they entered Weifang's municipal list of intangible cultural heritage; the same Bandao Net report calls them a provincial heritage item. The Gaomi city government named one version its "gold award" bun in 2012, and the Weifang commerce bureau listed it as a Weifang famous snack in 2016. The Wenti Hotel (文体大酒店) in Gaomi is the designated heritage protection unit, and its fourth-generation tradition bearer Hou Wenyun (侯文运) was named a Qilu chief technician for 2024.
The novelist Mo Yan (莫言) is fond of the buns and wrote a comic rhyme about chive buns with fatty pork cubes, eaten alongside flatbread rolled round scallions and a dish of bean paste.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-24. Recipes and servings vary between kitchens.