You might know pan-fried buns from Shanghai, but have you heard of double pan-fried buns from Shandong? They’re double the crisp. We went to northern China to learn how they’re made, from a bao house that claims to have invented the double pan-fried treat.<br /><br />This is the ninth episode in our 10-part series about different types of bao in China. In the next and last episode, we’ll go to Qingdao to meet a woman who custom-makes peach buns. Stay tuned!<br /><br />If you liked this video, we have more stories about bao in China, including:<br /><br />The Rare Chinese Bao Made of Taro - Eat China (S3E8)<br />https://dai.ly/k44AwDbvRgHkWhwQu00<br /><br />How a Dim Sum Master Makes Char Siu Bao - Eat China (S3E3)<br />https://dai.ly/x806g8x<br /><br /><br />Follow us on Instagram for behind-the-scenes moments: http://instagram.com/goldthread2<br />Stay updated on Twitter: http://twitter.com/goldthread2<br />Join the conversation on Facebook: http://facebook.com/goldthread2<br />Have story ideas? Send them to us at hello@goldthread2.com<br /><br />Producer: Clarissa Wei<br />Videographer: Patrick Wong<br />Editor: Nicholas Ko<br />Narration: Tiffany Ip<br />Animation: Frank Lam<br />Mastering: Victor Peña<br /><br />Music: Audio Network<br />
