Raw fried is a native Shanghai dim sum and is deeply loved by Shanghainese. Because the locals like to call "steamed buns" "steamed buns", in Shanghai, fried buns are mostly called "fried steamed buns". The history of pan-fried can be traced back to more than 100 years ago, when tea houses in Shanghai served tea and served them on a stove in front of their doors. The most famous is the "Luochun Pavilion Teahouse" opened by Huang Chujiu, a famous industrialist in Shanghai. Da Hu Chun is the first batch of shops specializing in fried food in Shanghai, it was founded in 1932, the name of the original name is actually "Da Yu (Kun) Chun", meaning the hidden path in the palace or the female boudoir, but it has been mistakenly called Da Hu Chun from generation to generation. In the early years, it and Luo Chun Ge were regarded as their respective representatives of the "Meat Heart Gang" and the "Tang Xin Gang" in Shanghai Tang Fried Food, and now, Luo Chun Ge has withdrawn from the stage of history, and Da Hu Chun was recognized as the "first Chinese famous snack" by the China Cuisine Association in 1997.

Da Hu Chun's raw frying method is quite old-fashioned, and it is a maverick in today's Shanghai raw frying industry. It is a full fermentation method, where water, flour, yeast and dough are formed, and then allowed to rise for a period of time before rolling out the dough. Sometimes, the master of Dahu Chun will also add a little old noodles to the dough to add flavor. After the dough is filled, it needs to rise again before it can be fried in a pan. The minced meat is made from Aisen's front leg meat, which is fresh and delivered to the store at six or seven o'clock every morning. The foreleg meat is chosen because the foreleg meat is soft and the hind leg meat is firmer. Most diners will think that the big pot of spring meat filling does not add skin jelly, but in fact, a small amount of skin jelly is added to the meat filling, and then three kinds of soy sauce are added to blend, and the secret recipe is in the hands of the master. Unlike most fried shops, the large pot is sprinkled with sesame seeds and chopped green onions before it is fried, which is said to allow the raw fry to better absorb the flavor of the sesame seeds and green onions. The size of the large pot of spring fried is balanced, and 100 grams of dough and 100 grams of meat filling are used for four raw fried, and the difference between the top and bottom is within 5 grams.

The frying process of the large pot of spring frying is also very particular. It uses a wrought iron pot that is very rare on the market, and is served with a nanmu lid. According to the master, the bottom plate of the raw frying pan is more brittle, and the nanmu can absorb the evaporated water vapor so that the water vapor does not flow back to the surface of the raw frying. Fry 80 pieces in a pot, add one and a half pounds of soybean oil, and the master rotates the iron pan repeatedly to make the raw fry evenly fried. Water is also added during the frying process, and when to add water is entirely empirically judged.

There are many styles of raw fried in Dahu Spring, including fresh meat, shrimp, clams, foie gras, and so on. The fresh meat is fried with the folds facing upwards, and the dough is fluffy and soft due to two fermentations, which has the appearance of a northern bun. The meat filling has a hint of marinade, and the texture is tender, the taste is fresh and sweet, and the sauce color is thick due to the addition of soy sauce. The bottom of the fried is golden brown with oil, and it is crispy but not charred in the mouth. The taste of pan-fried clams will be a little unacceptable to traditional diners, the color of the meat filling is darker than that of fresh meat, and it is also fresh and sweet, but it is even more fresh and sweet.

Da Hu Chun on Sichuan Middle Road is its Shanghai head office, and it has been on the Bib Gourmand Shanghai restaurant recommendation list, selling 70 or 80 pots of raw fried food a day. The interior of the store is decorated in a strong Chinese style, with lanterns hanging on the beams and round stools at the table of eight immortals below. The decoration style of Dahuchun on Yunnan Road is no different from the former, but the history is longer, and the business is more prosperous, with an average of 130 pots of fried pancakes sold every day.