Out of all of Shanghai’s most famous noodle houses, there are few more intimidating than Da Chang Mian. A city institution that has been serving generations of locals, this famous old Shanghai gem serves a specialty: pork intestine noodles.
As we arrive at 11.50am on a Saturday, a line of over 50 people young and old greets us, along with a distinct fragrance perfuming the air that can only be described as 'farmyard.' Inside, 30 diners are seated over two rickety floors, the ceiling so low the waitress has to hunch over to take our orders. She remembers 10 at a time without taking notes.
We opt for a classic: pork intestines with spicy meat, in a signature, opaque brown broth (大肠辣肉汤面, RMB23.) The texture and flavor verges on indescribable; chewy yet tender, poopy yet… delicious?
To be clear, Da Chang Mian’s intestines are immaculately prepared – no suspicious flavor or appearance, but tackling a whole bowl of the things, the umami flavor becomes almost too much for our snowflake constitution to handle. The noodles add to the intensity, and have a dense, doughy but satisfyingly supple texture.
We fail to finish our bowl – but not for lack of trying, and we pause in admiration for Da Chang's regulars capable of eating over 30 pieces of intestine in one sitting.
(pickled mustard greens and pork intestine noodles, 榨菜大肠面)
This place is a deep cut to be sure – though a must-try for foodie bragging rights.
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Read more: 4 Legendary Shanghai Noodle Shops You Need to Visit
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