Pocket Sandwiches

Step into the exciting realm of Pocket Sandwiches in our dedicated category! Journey through the world of these compact, on-the-go delights, from the iconic Hot Pockets to the traditional Cornish Pasty. Uncover the magic behind a well-stuffed pocket sandwich and the endless possibilities it offers. Whether you prefer a crispy crust or a fluffy bread exterior, there's a pocket sandwich for everyone.

Zhōu + Bāozi (粥+包子)

Congee with buns; common breakfast combination.

Zhīma Shāobing (芝麻烧饼)

Sesame shaobing; plain sesame bread, can be split and filled.

Zhīma Jiàng Shāobing (芝麻酱烧饼)

Sesame paste shaobing; filled with sesame paste (zhīmajiàng).

Zhàzhū Bāo (炸猪包)

Deep-fried pork bun; char siu bao that's deep-fried instead of steamed.

Yóu Shāobing (油烧饼)

Oil shaobing; made with more oil/fat, flakier layers.

Yángròu Shāobing (羊肉烧饼)

Lamb shaobing; ground lamb filling with cumin and spices.

Xiǎolóngbāo (小笼包)

Soup dumpling; while technically a dumpling, sometimes served in bun form or with bread.

Táng Huǒshāo (糖火烧)

Sugar fire-baked bread; sweet Beijing pastry.

Shuǐjiān Bāo (水煎包)

Water-fried bun; similar to shengjian but different technique, found across northern China.

Shēngjiān Bāo (生煎包)

The shengjian bao is built to be two breads at once: a deep-fried crust below, a steam-soft crown above, a scald of soup between. Shanghai is split into two schools over how much it should rise.