Cafe Da Hu Chun

For nearly a century, Da Hu Chun has been the definitive name for Shanghai's beloved shengjianbao—pan-fried pork buns. Founded in 1932, this unassuming shop is widely regarded as the originator of the city's "clear broth" shengjian tradition.
While contemporary versions chase "bursting juice" effects, Da Hu Chun stays true to the old Shanghai recipe: fully fermented dough that is thick, soft, and chewy, encasing a firm, savory pork filling with almost no jelly—only the natural juices of the meat. The bottoms are pan-fried to a deep golden crisp, delivering a satisfying crunch with each bite. The result is less greasy, more substantial, and deeply nostalgic.