Ah the aroma of Da Hu Chun. It hangs heavy in the air a delicious mix of fried dough and savory pork. This isn’t just any restaurant. This is Da Hu Chun one of Shanghai’s oldest fried pork bun shops. Established in the 1930s it’s a true Shanghainese institution. Da Hu Chun holds the prestigious title of a Chinese Time-Honored Brand a testament to its enduring success.
Many flock here for the legendary sheng jian bao. These aren’t your average dumplings. Da Hu Chun uses a unique clear water technique. The twisted seal of dough is left up. The other half is fried. The result is a slightly irregular bun with a crispy bottom. But it’s far from unappetizing. The pork filling is juicy and subtly sweet. A secret ingredient adds a hint of peanut sauce flavor. It’s a flavor profile distinctly Southern Chinese a contrast to the saltier preferences of the North.
The menu is surprisingly simple. Aside from different versions of the sheng jian bao pork shrimp or even crab and roe there’s a curry beef soup and a tofu stuffed with meat in vermicelli noodle soup. Many customers though just focus on the star of the show the sheng jian bao. Four or six is a common order for most. Two orders are recommended for a man’s appetite.
What sets Da Hu Chun apart is its history. The original location may have moved and returned to the same street but its legacy endures. It’s a shop that has seen the city evolve around it weathering the storms of the last century. The success of this tiny restaurant with its simple menu is astounding. The Yunnan Lu branch alone pulls in 700000 RMB monthly. It even catered to the supreme leaders of China. The former mayor of Shanghai reportedly ate eight sheng jian bao in one sitting.
Da Hu Chun isn’t just a place to eat. It’s a taste of Shanghai’s culinary past. It’s a reminder that sometimes the simplest things the most authentic flavors can be the most satisfying. So take a bite sink your teeth into the crispy bottom and savor the deliciousness of Da Hu Chun. This is Shanghai at its most delicious.