🍜 Yifang Pavilion Main Store

Established in 1933, this time-honored Chinese restaurant is renowned for its signature shao mai (燒賣). The most distinctive feature is that the outer skin is not the typical white dough made from flour, but rather a thin layer of egg crepe. Due to the scarcity of resources after the war, the restaurant switched to using a yellow skin, which received widespread acclaim and is still made this way today. The filling consists of minced pork and shrimp, kept very simple, with a special selection of Awaji Island onions that have a higher sugar content to bring out a gentle sweetness, which is the key to the deliciousness of the shao mai. It pairs perfectly with drinks and rice, and is available for both dine-in and takeout. With an average sale of 7,000 to 8,000 pieces daily, it is a must-try local specialty when visiting Namba. In addition to shao mai, the restaurant offers a variety of rich dishes. The spring rolls are packed with filling, the fried chicken is generously prepared with bone-in chicken, and the teriyaki chicken liver, which contains a large amount of chicken liver and gizzards, are all must-try items.

The outer skin is a yellow thin egg wrapper, which is a signature feature of the shao mai. The key to its deliciousness is the use of Awaji Island onions, which have a higher sugar content. In addition to shao mai, there are many other popular Chinese dishes available.