Dafugui Restaurant is a time-honored brand in Shanghai, founded in 1881, originally named "Huizhou Danfeng Building", which was jointly founded by Shao Yunjia and other Anhui villagers, mainly engaged in Huizhou cuisine and dim sum. In 1956, the public-private partnership was established, and the restaurant was renamed "Dafugui". Today, Dafugui has joined the ranks of local restaurants, and the proportion of Hui cuisine in the restaurant menu is shrinking.

Dafugui Restaurant is divided into a restaurant department and a dim sum department. The restaurant department is on the second and third floors, although the dishes are mainly local dishes, but they still retain classic Huizhou dishes such as Huizhou stinky mandarin fish and Huizhou eel paste, and the chef's specialty is also the chef's specialty of rich sauce duck, squirrel osmanthus fish, and grandmother's braised pork. The dim sum on the first floor of Dafugui is also deeply loved by the old residents of Shanghai, with small dragon buns, fried fried, wontons, pot stickers, fried pork cutlets, and oil-mixed noodles with the highest order rate, and the price is high, and you can have a full meal for about ten yuan. The lo-mei in the dim sum section is quite rich, and a variety of cooked dishes such as salted chicken, braised goose, pork belly, salted buffalo beef, red sausage, vegetable trotters, and duck gizzard are all good dishes for diners.

There are 10 private rooms on the building, the largest of which can accommodate 24 people. The environment of the restaurant is average, and the decoration is slightly old. Most of the waiters are elderly women, and they don't provide much service except for ordering.

Compared with other Hui restaurants, there are many fewer types of Hui cuisine, and diners who like Hui flavor can no longer be satisfied here. Unless you are passing by Dafugui, it is not recommended to make a special trip here to taste Hui cuisine.