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If you have always thought that 生煎包s are only made with thin bun skin, filled with soup, then perhaps the next time you might want to give 大壺春’s pan fried buns a try. Opened since 1932, 大壺春 has been described to serve pan-fried buns of 老上海味道, a sense of nostalgia. They are also awarded the Michelin Bib Gourmand 2018 and topping the chart as the best street food at The Bund on 大眾點評. The small restaurant gets really crowded during meal times and operates by a free seating concept. Tourist-friendly too. •

Buns here goes by the 清水生煎 style, where you find thicker skins and minimal soup. Bun skins are fermented twice, to give it a chewy but thick texture, while keeping the bottom crispy. However, it was a little dry. The meat was substantial, flavorful and saucy. The lack of soup allowed the sweetness of the meat to be released upfront. I preferred the meat + prawn combination as the fishiness balanced well with the meatiness. •

New flavours are launched to keep up with time, such as clams and even foie gras. Price is really cheap but I would still have my 生煎包s loaded with soup. Not those of 小楊生煎 that’s so crazily popular, but those found in the 老弄堂s.

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