Da Hu Chun (Middle Sichuan Road)

When it comes to all kinds of snacks in Shanghai, shengjian is definitely not absent, and [Da Huchun (Sichuan Middle Road Store)], which has always adhered to the Qingshui School for 91 years, is full of the traditional taste of old Shanghai! 👉 The unique fully fermented dough, almost without adding jelly, constitutes the iconic taste of Da Huchun. 👉 I love the crispy taste of [Dongtaixiang] semi-fermented, and the softness of [Da Huchun] fully fermented. 👉 Take a bite, don't worry about the greasy feeling of the juicy shengjian, there is only the sweet and juicy feeling of the meat filling. 👉 As the head office of [Da Huchun], the Sichuan Middle Road Store is better than other branches in terms of the attitude of the cashier aunt and the environment in the store.

Crab roe pan-fried dumplings are very fragrant, with the freshness of crab roe, crab roe and meat mixed together. Foie gras pan-fried dumplings have a unique taste, a different texture, goose liver is very soft in the mouth, and the combination with meat makes the pan-fried dumplings have a layered texture in the mouth. Shrimp pan-fried dumplings have large shrimps in the filling, and the taste is OK. Fresh meat pan-fried dumplings are the most traditional pan-fried dumplings. Curry beef vermicelli soup has a curry taste, a small amount of beef, slightly sweet, and the taste is a bit strange, a different feeling. Fresh shrimp wontons are a bit salty, but the taste is OK. [Mint] Environment: It is relatively simple and not very big. [Service bell] Service: It is OK, you can order and take it yourself.

I came here to eat after seeing an exhibition at Dongyi Art Museum. It's on Sichuan Middle Road, so it's very close. I ate here once when I was working in the Bund, but I probably haven't been here since. It was still early, and there were still many empty seats in the store. I was alone, so I quickly occupied the small table at the door. I bought a set meal of fresh meat and prawns and curry beef vermicelli soup, which was just enough to fill me up. Dahuchun is a time-honored brand in Shanghai, but it's a little bit declining now, and its popularity can't catch up with the other ones. The outer skin of the whole dough is its specialty. Although there is not much soup inside, I still think it tastes good.

Shengjian can be said to be the most indispensable food in Shanghai's life. Many people start their day with a Shengjian and beef vermicelli soup~ 💢In the eyes of foreign tourists, [Xiao Yang Shengjian] is very famous, but local old customers know that [Da Huchun] is the originator of Shanghai Shengjian‼ ️ ✅The traditional production process of Da Huchun Shengjian, for example, is the traditional full-leaf dough, which is said to undergo two fermentations, so the Shengjian tastes thick and soft, and the bottom is crispy and fragrant⭐️ This is their biggest feature🔥🔥 Nowadays, there are more and more Shengjian restaurants of all kinds, and old-fashioned Shengjian like Da Huchun, provides people with not only the enjoyment of taste buds, but also carries a memory and a feeling of the older generation of Shanghai. I like Da Huchun, as deeply as I love this city. 🍽【Food Guide】 📍Detailed address: No. 136, Sichuan Middle Road 🚗Transportation Guide: Nanjing East Road Station, Metro Line 2 🕙Business hours: 6:30-19:30 💰Average consumption: 15 yuan

It takes about 10 minutes to walk from Nanjing East Road Station. Dahuchun is also a time-honored brand in Shanghai with a long history, but this is my first time to eat here. It is a 2018 Michelin star, so I am looking forward to it. It was almost full at 5 o'clock on the weekend night. I bought fresh meat pan-fried dumplings, shrimp pan-fried dumplings, goose liver pan-fried dumplings, curry beef soup, thousand sheets of vermicelli soup, vegetable and meat wontons. There is also a window outside the door selling other foods. I bought shredded radish cakes and crab shell yellow. The pan-fried dumplings were not the kind that were just out of the pot steaming hot, but were not very warm, which felt a bit bad. Sure enough, I was disappointed after taking a bite of the skin. The skin was very unpalatable, like a dough pie, with a very bad taste, and the bottom was not crispy at all, a ball of flour. Filling: fresh meat, shrimp, goose liver, the raw materials should be okay, but the overall taste is not good, so it's all ruined. It's not as good as the pan-fried dumplings at my doorstep. The other few dishes are just like this, neither good nor bad, as a famous snack in Shanghai, it's really a bit of a pitfall for tourists.

The origin of Dahuchun can be traced back to 1932, when it was founded by Tang Miaoquan. Tang Miaoquan is the nephew of Tang Miaoquan, the founder of Luochunge Shengjian. He set up his own business on Sichuan Middle Road and founded "Da Huchun". ‌12 There is a significant difference in the production methods of "Da Hu Chun" and "Luo Chun Ge" Sheng Jian: "Da Hu Chun" Sheng Jian does not contain pork skin jelly, the meat filling is firm and the taste is moist, which is a representative of the "meat heart gang"; while "Luo Chun Ge" Sheng Jian has thin skin and more sauce, and you have to take a small bite to suck out the sauce before eating, which is a representative of the "soup heart gang". This difference has enabled "Da Huchun" to occupy a place in the Shanghai Shengjian world and become one of the sources of the two major "schools" of Shengjian in Shanghai. "Da Huchun" Shengjian has attracted a large number of diners with its unique flavor and production process. The pan-fried buns have a thin skin and large fillings, with the perfect combination of lean meat and fat, and a golden and crispy bottom, making them very popular. In 1997, "Da Huchun" Shengjian was recognized as the "First Famous Chinese Snack" by the China Cuisine Association.

Dahuchun is located at No. 136, Sichuan Middle Road, and is the most popular fast food snack on the Bund. Founded in 1932, Dahuchun Shengjian is a famous snack in Shanghai. There are three rooms in the store, one of which is a takeaway window, where the signature crab shell roe, egg yolk and meat floss mooncakes, Qingtuan, glutinous rice siu mai, etc. are sold. The other is a transparent kitchen, where seven or eight dim sum chefs are skillfully wrapping Shengjian around a large chopping board. I arrived at the store at noon on a weekday, and the business was booming. Fortunately, the back kitchen is strong, and you can order food and find a seat by yourself. The traditional style environment, one red lantern after another, writes all kinds of delicacies in the store. The waiter cleaned the table in time. [Crab meat Shengjian] It is made of leavened dough when you bite it, which is my dish. Moreover, the leavened dough is tough and does not stick to the teeth. The meat filling is large, the crab tastes fresh and fragrant, and you can taste a little crab meat or crab roe. It is really good. [Shrimp Shengjian] The meat filling is chewy and a whole big shrimp is very addictive. [Curry beef vermicelli soup] Rich curry beef aroma, garnished with coriander, plenty of beef, and thin vermicelli. I personally prefer the thick and round sweet potato vermicelli, which is smooth and chewy. Dahuchun's Shengjian is very good, worthy of the old brand name.