Bao Shunxing Teahouse in the south of the old city was founded in 1937, a little later than Sihechun, but it is still one of the more famous teahouses in Nanjing. In the 40s, it was included in the "Qinhuai District Chronicle", and in 1944, together with Si Hechun, it was included in the "List of Famous Brand Teahouses in Nanjing". In the 80s, Bao Shunxing Teahouse also entered the ranks of business adjustment and turned into a noodle restaurant. In 2018, Bao Shunxing ranked third in the selection of "Audience's Favorite Noodle Shop" in the "Food and Color" program, which also shows its popularity.
The store is dominated by two types of traditional old lo noodles and special small boiled noodles, the old lo noodle soup is thick and mellow, and the small boiled noodles have a light taste. The old marinade is mainly sweet and sour in taste, slightly sweet and sour, which teaches many diners to open their tastes. The large meat and small ribs need to be fried, and the skin of the fried meat is crisp and tender, and the fat is not greasy; The meat of the small ribs is firm and not old, and the two are marinated in place, slightly sweet and not greasy, and are deeply loved by the public. The smoked fish noodles in the store sell the best. Bao Shunxing selects large and thick herring as ingredients, and the fish is evenly sliced and marinated, and then fried in a pan. After the fish is fried, it is marinated, and the marinade seeps into the fish, and every inch of the fish is filled with soup. The restaurant is dominated by noodles with a strong flavor and a chewy texture, and the noodles and toppings are eaten together, and the more you chew, the more fragrant they become.
The xiaolongbao is large and plump, with thin skin and tender meat, and a rich soup. The gravy is oilier and can be eaten with aged vinegar, which is more refreshing. The store also sells duck blood vermicelli soup, wontons, stuffed lantern festivals and other dishes, but there are few varieties and average taste, so it is not recommended.
Bao Shunxing moved to Changle Road in 1998, and now the noodle shop has a large façade and a huge sign with red letters on a gray background. The interior of the restaurant is simple, with blue benches and metal tables. The cashier is located on the left side of the gate, and the store implements a first-come-first-served system, and customers need to hand over the receipt to the kitchen window after checkout, and then the aunt in the store will deliver the food to the table. There is basically no service in the store, and the aunt is busy with the food and the table, and her attitude is average.
