Mei LongZhen Restaurant (Main Branch)

In addition to the unforgettable taste of their hot pot, the service, environment, and some small details are also particularly important. An inadvertent small gesture may make the customer remember it deeply, and successfully gain a repeat customer. Great!

The main branch of the Meilong Town Restaurant on Nanjing West Road is the unchanging sentiment of the old Shanghainese. The traditional dishes have been passed down from generation to generation. Although the chefs have changed, the cuisine has been preserved and has become the favorite of the old Shanghainese. The archway at the door is also in traditional style. Located in the city center, it welcomes diners from all over the country. The taste of various dishes will make you linger. The environment in the restaurant is also traditional, and the service is very thoughtful and meticulous. I have to eat there every time I go to Shanghai.

In addition to some drinks, there are fruit platters, rice flowers, and dried fruits such as melon seeds, pistachios, squid tentacles, fish fillets, bayberries, banana chips, etc. It's awesome.

I haven't been to this restaurant for a long time. I always feel different when I go there occasionally. The environment is very good and I like it! Meilongzhen Restaurant is named after the anecdote of Emperor Zhengde's private visit to the "Meilongzhen Tavern" in the classical Peking Opera "Dragon and Phoenix". It was founded in 1938. It mainly sells Yangbang snacks such as braised pork, boiled dried silk, soup dumplings, and stewed noodles. The founder of the restaurant is a Peking Opera lover, and the name of the restaurant is taken from a place name in the classical Peking Opera "Dragon and Phoenix". Meilongzhen Restaurant, opened in 1938, was originally located on Weihaiwei Road. It only had a storefront and a hall of about 60 square meters. With 70 years of careful grinding and refined tempering, Meilongzhen Restaurant has formed a unique style of "fragrant, tender and smooth, fragrant and mellow, one dish with one style, and hundreds of dishes with hundreds of flavors". With investment and funding from more than one hundred progressive figures in the literary and art circles, the business was continued by Wu Mei, a patriotic lady in the drama industry. In the winter of 1942, the business moved to its current location on Nanjing West Road. The business area expanded to more than 130 square meters and the number of employees increased to more than 60.

Meilong Town Restaurant, a real time-honored brand. The bustling Nanjing Road, the consistent Meilong Town. Private customization of Shi Meilin ~ Chef Zhou Xiaomin's private customized banquet. The banquet is for big guys. There are Yang in Sichuan, Sichuan cuisine Yang points, Sichuan and Yang merge. These twelve words are the truth. Recalling the foreign land of the past ~ Butterflies are also privately customized here ~ ~ Cold dishes: Foie liver is delicate, fragrant and not greasy, a thin slice is just right, appetizing without burden. Smoked fish. The smoked fish is crispy on the outside and tender on the inside, sweet and crispy, and the heat is just right. One more point is too much, one less point is too little. Spring white abalone, the egg white is cut into thin petals, and at first glance it is also a shellfish. The abalone is crispy and delicious, without a trace of fishy smell. The hot and sour soup is used as the soup base, the taste is sour and slightly spicy, and the pepper powder seasoning plays a finishing touch. Once the appetite is opened, you can eat the next dish. Crab roe and river shrimp. The freshness of crab roe and the sweetness of shrimp are superimposed, and the taste of one plus one is greater than two. Now is the season for eating crabs. The crab roe is particularly full and the proportion is just right. It is so fresh that eyebrows fall down~ Wine-flavored crab legs Freshly peeled whole crab legs, with fresh crisp asparagus, refreshing and original flavor. The best fish in Shanghai is probably Meilong Town. It looks beautiful and tastes sweet. The fish meat is firm and elastic, and it is very tasty. The vegetables next to it are greasy and refreshing. It is just right to dip the noodles in the fish sauce. The meaning is also auspicious. The deliciousness of the fried river eel slices depends on the temperature and time of frying. Chef Zhou's skills are indeed well-deserved. Jujube paste pot cake The delicate jujube paste is wrapped in a crispy cake skin, and the surface is dotted with sesame seeds fried to overflowing with fragrance. It is sweet but not greasy. It is very suitable as a snack, after three rounds of wine, or as a dessert after dinner. The service attitude is also very good. The waiter changes the bone plates diligently without disturbing the guests.

The luxurious decoration style of Chinese classical style is extraordinary and suitable for business banquets. The price is not cheap, suitable for public spending and thoughtful service. Crab meat lion head, fried eel shreds, stinky tofu, stir-fried shrimp, braised pork, beef cubes and other local dishes are a good choice!

We booked a meal for 10 people at this restaurant on Ctrip. First of all, the portions were very generous, and we had some left over. Secondly, every dish was very good. I liked the crab roe tofu, stir-fried shrimp, and fish noodles the most. You can see a lot of crab roe in the crab roe tofu, and the tofu was very tender. The shrimp was very big and fresh. I loved the toppings on the fish noodles the most. I drooled just thinking about it. Finally, I would like to remind everyone to pay attention to the difference between the main store and the Meilong Town Plaza store. We booked the main store, but we accidentally walked to the Plaza store. The main store is a whole foreign-style building. When we went there, the exterior was under construction. When the construction is completed, the exterior will definitely leave a deep impression on everyone. When I walked in yesterday, I felt as if I had returned to ancient times and went to a big restaurant for dinner. The private room was also very large. In general, the dining environment is first-class.

The antique door, the antique hall, the exquisite ceiling, the bright red pillars, at first glance, it is a very old restaurant, but it seems that because of the name, many people went to the Mellon Town Hotel on the sixth floor of Mellon Town Plaza opposite. The dishes tasted very good, but the service was slow. I can understand that the old restaurant does not want to be vain, and all the dishes are cooked on the spot. So it will be slow. The taste is also very good, and I am very satisfied with the food.