Sanliangchun is one of the few restaurants in Shanghai that still adheres to the ancient method of raw frying, so it has also received praise from old-school diners.

The raw frying of Sanliangchun is the same as that of the big pot of spring, both of which use the method of full fermentation, but the number of roads with its folds facing down is somewhat like Dongtaixiang. There are both black and white sesame seeds on the raw pan-fried, and the amount of chopped green onions is also very generous. Its dough is fluffy, and the thickness is much worse than that of the big pot spring, and if it weren't for the restaurant's notification, it would be difficult for ordinary diners to think of it as a fully fermented dough. The soup is typical of the ancient method of raw frying, which is small in amount and fresh in taste, with a slight sweetness. The meat filling is firm and elastic and very tender. The bottom plate is crispy and crispy, and the hardness is moderate.

Belly and lung soup is another signature dish of Sanliangchun, with a strong Shanghai flavor. The soup is white, looks very refreshing, and tastes strong in the mouth. The stomach and lungs are treated very cleanly, the amount of lungs is sufficient, and the belly is a little small, and the food is chewy in the mouth.

The style of the shop is the same as that of the fried method, revealing a strong retro atmosphere. The old-fashioned Eight Immortals table, benches, ceiling fans overhead, and distressed posters hanging on the walls will make diners feel like they are back in old Shanghai. The service is a shortcoming, the waiter occasionally lacks spoons and chopsticks, and the response of the diners is also a beat slower when they greet them.