Lijin Pan-Fried Pork Buns 利津水煎包
Lijin Pan-Fried Pork Buns is featured among the local specialties of Shandong.
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Lijin Pan-Fried Pork Buns (利津水煎包) combine a soft fermented wrapper with pork and vegetables and a crisp fried crust. The name refers to cooking with water and oil, a method developed in Lijin (利津).
How it is made
In Dazhong Net’s 2019 account of Maoshengguan (茂盛馆), cooks add a spoonful of vegetables followed by a spoonful of meat, then close each bun into a cylinder without pleats. The buns go mouth-down into an oiled pan and fry until pale yellow. Flour-water is poured up to their tops; once the liquid has reduced, soybean oil is added around their bases to form a crust.
Fourth-generation maker Wang Qiang (王强) describes a meat filling enriched with a broth of large bones, old hen, pork skin and herbs. His dough uses an old starter without baking powder. Shandong’s (山东) culture department specifies skinless pork with three parts fat to seven parts lean, chives and cabbage.
Where it comes from
Liu Mingyuan (刘明远) and Liu Fenggang (刘凤岗) opened Maoshengguan in 1916. Shandong’s culture department credits Liu Fenggang with developing the old-starter fermentation and flour-water technique. The handmade craft entered Dongying’s (东营) municipal intangible heritage list in August 2007.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.