Auntie Huang (黄阿姨锅贴大王) started her guotie shop in 1997 just north of Jing’an Temple and has been keeping it no-frills ever since. She has spent the last 26 years in Jing’an, recently relocating her shop a couple doors down to a proper store. At least now it has a door and air-conditioning; for many years it was just a roll-down shutter or open to the elements. They are only cavalier about appearance though, because Auntie Huang is deadly serious about her guotie, which are super crispy and porky and sticky, exactly what you want in a good guotie. What makes her guotie special is that she makes her own dough wrappers. You can also get the raw, uncooked guotie to go, and fry them up at home. She also has shengjian bao and a couple other dishes.
Related Articles
Map Location
Contact Info
- 021 62155038
- 174 Wanhangdu Road 万航渡路174号
2 comments
This is a cry for help👇
After a brief few months in Shanghai eating Guotie daily (at another shop on 云南南路, since closed) I sustained an immediate addiction. To my homesick Western palate, the flavor translates impossibly to buttery browned pancakes with homemade molasses syrup. In 15 years I’ve found nothing like it outside of Shanghai. Shengjian everywhere, not complaining about that; what is the blocker for Guotie? Every pan fried potsticker I’ve had in the SF, London, New York, Houston, Dallas, Austin has lacked any sweetness, shoot-across-the-room juiciness, or that signature fermented dough. WHY!? Has the government decided these are too delicious to share with the rest of the world? Is there some ingredient that is fundamentally different outside of China?
If OP or anyone reading this knows of a spot anywhere in North America OR can help to uncover the mystery PLEASE take a second to drop a restaurant name or explanation.
Hi Jack! Usually the sweetness comes from a mix of dark and light soy sauce, and a little bit of sugar to balance out savoriness. Also, the juiciness, if i were to guess — there could be more fat in the pork mix in China versus the ones you’d find elsewhere?