Exploring the Flavors of Shanghai: Michelin-Recommended Da Hu Chun Pan-Fried Buns

When in Shanghai, trying pan-fried buns is a must! Compared to Xiao Yang Sheng Jian, Da Hu Chun's buns have less soup inside, making them slightly drier in texture. Of course, which style you prefer depends on your personal taste.

Shanghai's pan-fried buns are divided into two main styles. Da Hu Chun's 'clear water' pan-fried buns are made with leavened dough, featuring a thicker skin that resembles Taiwanese pan-fried buns. This is quite different from Xiao Yang's 'mixed water' buns, which have a crispy exterior and juicy filling. Da Hu Chun's thicker dough offers a rich, chewy texture that balances perfectly with the meat filling, making it less greasy. Both styles have their loyal fans.

What sets Da Hu Chun apart is their fully fermented dough, which undergoes a double proofing process. The result is a thick yet soft and chewy skin. The bottom is pan-fried to a golden, crispy perfection, delivering a satisfying crunch with every bite. The meat filling is firm, savory with a hint of sweetness, and contains no excess soup—this unique texture is hard to find elsewhere!

A must-try is their Crab Roe and Pork Combo Pan-Fried Buns! You get to enjoy two flavors in one go. The crab roe buns are packed with rich crab flavor, so fresh it feels like your eyebrows might fall off. The pork buns are generously sized, bursting with meaty aroma in every bite—absolutely irresistible!

Besides their pan-fried buns, their fish ball soup is also exceptional. Pairing a sip of soup with a bite of pan-fried bun is pure bliss!

📍 Da Hu Chun Sichuan Middle Road Branch
Address: No. 136 Sichuan Middle Road, Huangpu District, Shanghai
Opening Hours: 7:00 AM - 7:30 PM
Transportation: 750m walk from Nanjing East Road Station, Metro Line 2 exit.

Post by -何生- | Sep 5, 2025