Pichon

Canadian relatives came to Shanghai to visit, so of course I recommended them to check in at this Michelin traditional restaurant, which has a superior location and elegant environment. If you book a seat in advance, the merchant will also give you parking directions. Dishes such as gold medal braised pork, old duck and bamboo shoots soup, shrimp and eel, and rich chicken are all good choices. I especially recommend the rich chicken, which is tender and delicious. It must be paired with a bowl of rice, which is the soul of dry rice.

Some time ago, I met with friends here for dinner. It is a Michelin restaurant that has won many years of awards. The decoration style is very comfortable, and the music played in the restaurant is also very stylish. The environment and service are also very good, and the dishes are particularly delicious. Gold Medal Braised Pork: The braised pork with fat and lean meat is arranged in a pyramid shape. It smells fragrant and tastes fat but not greasy. It is paired with fermented rice steamed buns and whitening, which makes it more memorable. Boston Lobster with Sour Radish and Vermicelli🦞: This is the first time I have eaten Boston lobster in this way. It is said to be the chef's private dish and cannot be ordered on the menu. I am honored to taste it this time. The lobster meat is very fresh, the sour radish is refreshing, and the vermicelli is silky and tastes very special. Salted Pigeon: The skin of the pigeon is tender and elastic, the meat is delicate and juicy, the pigeon meat is very firm, and it tastes with thick juice. The overall taste is fresh and rich.

A long-established Michelin restaurant, located in the Bund area but not along the Bund. The front is so small that you will hardly see it if you pass by in a hurry, but the Michelin stickers on the wall indicate that it is a restaurant with a lot of history. The inside is a bit open and bright, full of the atmosphere of old Shanghai restaurants. It is possible to come here to take a scene or shoot a spy film. The food is a bit bland, and the presentation is between sophisticated and unsophisticated. The plate is big enough, so the small square table is not suitable. |Shanghai-style cooked drunken crab^4 taels of male crab, which is also the last crab flavor of the year. The crab is plump and very tasty. |Zhengzhuang pepper and sesame chicken^The pepper and sesame flavor is relatively strong, the chicken tastes a bit dry, the pot is not small, and the portion is also small. |Golden medal braised pork^A must-order dish. The last one I remember that this dish was the signature dish of Hubin 28 in Hangzhou. It is a dish that requires knife skills. The outside is a pile of pork belly, the inside is pickled mustard greens, and the bottom is small green vegetables. It is a combination of meat and vegetables. A pretty good dish | Fried duck tongue with asparagus and lily ^ The asparagus is very old and rich in dietary fiber. There are not many lilies visible to the naked eye. The duck tongue is not bad. I feel that the Republic of China style and service are plus points. The dishes are not very stable. As a rice restaurant, it can be mentioned again.

Before my brother-in-law went back to Germany for work, we had a family dinner! Considering the taste of the elders, we still had to choose between Hangzhou cuisine and local cuisine. In the end, we chose the Michelin one-star restaurant [Nanlu•Zheli] selected by Gourmet Forest. We made reservations by phone in advance. It was super difficult to make reservations. It was full even on weekends. . . In the end, we chose to dine on Monday! The location here is easy to find. It is just opposite the Jiushi Building where I used to apply for visas. The facade is very low-key, and the lobby decoration is very retro! We basically ordered all the signature dishes! The pre-meal fruit is lychee, which is very fresh! 10 people ate a total of ¥1152! The per capita cost-effectiveness is excellent! Suitable for large family gatherings, it is easier to order signature dishes! [Fugui Chicken] (¥248) is a signature dish. When ordering at 12 noon, I was told that this is limited to a daily supply. There is only one serving at the moment. Hurry up and place the order! After the dishes were served, we were not disappointed. The chicken and the pork knuckle, abalone, and flower mushrooms were all stewed very soft and tasty! 5-star recommendation! [Golden Soup Bamboo Shell Fish] (¥278) is another signature dish. It is indeed golden soup! It is not MSG soup! It is very delicious! The waiter will help to divide the soup! The fish meat of the bamboo shell fish is very chewy and solid. The fish balls, crabs, and shrimps are all fresh. No wonder it is so delicious! And it is not greasy and is very popular with the elderly! [Gold Medal Braised Pork] (¥98) Hahaha, the ancestor of meat loves it. The pagoda meat is very tender bamboo shoots! It is super good to eat it with small steamed buns! It is not an exaggeration to describe this braised pork as melting in the mouth! [Longjing Shrimp] (¥168) A standard dish! The taste is above average! The presentation is pretty beautiful! [Yellow Croaker Roll with Tofu Skin] (&#132) I ordered 1 and a half dozen, it was delicious! Not as greasy as I imagined! The tofu skin was fried crispy, and inside was full of yellow croaker meat, original flavor, no bones! [Old Hangzhou Smoked Fish] (¥58) It was not bad, not the best smoked fish I have ever eaten, but it was sweet! [Stinky Tofu Spring Roll] (¥56) I ordered 2 dozen, this is the first time I have eaten a combination of stinky tofu and spring rolls! The filling is stinky tofu and chives, which is extremely fresh! It is really smelly when it comes up, but fortunately none of us dislike it! [West Lake Lotus Root Charm] (¥28) is very special, the red sauce is hawthorn sauce, the sour and sweet taste refreshes the original perception of sugar lotus root! And the blood glutinous rice stuffed is chewier than white glutinous rice! 【Foie gras stewed eggs】 (¥56) Smooth and delicious! The foie gras on top is not fishy at all! This combination is very subtle! Although this restaurant does not charge a service fee, the service is excellent. They help us pour tea from time to time and help us carry heavy objects when we go out! Great!

It was pure luck that we were able to eat at Nanlu & Zheli. Others had made reservations three days in advance, but we were excited to go there and were told that we had to wait for a table because we didn't have a reservation. The mood was actually quite complicated, but we had to fight for it. After our soft and hard efforts, we were lucky to get it! (Special thanks to the ladies No. 1 and No. 33) There are not many seats. We were led into the inner hall, and we were completely surrounded by the brothers and sisters who said "Welcome". I couldn't help but feel guilty. After all, I was a little flattered that I could be treated equally even though I didn't make a reservation! It has a bit of a classic retro style, and it feels a little mixed with the Hangzhou style. "Shrimp fried eel" As the first popular dish, it is particularly impressive. I don't usually eat eels, but as a popular dish, it must have its own advantages. In fact, the word "explosive" can be a bit misunderstood, thinking that this is a heavy dish, but it is not. The word "爆" should be read together with "炸鳳鳳". The eel pieces are not too big or too small. After being deboned, they are fried in oil, while the shrimps are crystal clear shrimps. The unique sauce combines the two in one space and sublimates the taste. "Asparagus and Lily" Asparagus and Lily, I like its freshness, just like a touch of cool air in summer. The taste is not very amazing, but the amazing thing is that you feel that you can finish the whole plate in seconds under normal circumstances. When choosing asparagus, only the tender tips are selected, without any residue between the procrastination and reluctance. The selection of each asparagus is a respect for the diners! Not only do you feel the feelings of the food itself, but you also feel the sincerity and piety of being a Michelin star! "Gold Medal Braised Pork" As the protagonist, it is late, but its method is exquisite and the knife skills are delicate. It must be a top-grade product worth waiting for. If I hadn't eaten it once by the West Lake many years ago, I would definitely be surprised by such knife skills, such thoughts, and even more surprised by such a perfect taste. With every cut, you can feel the chef's perseverance in hard work. Every piece of meat with a good balance of fat is carefully selected. With Chinese cabbage as the base and bamboo shoots as the filling, the layered braised pork is not only beautiful on the outside, but also amazing on the inside! After picking up two or three slices, I found that the smoothness of the fat meat at the entrance has surpassed the surprise of the lean meat. Only here did I find that I fell in love with the feeling of fat and oil! "Song Sao Fish Soup" Song Sao Fish Soup is ordered according to the number of people, not a big bowl to share. Instead, it is a bowl for each person according to the number of people. Just after taking the first bite, my friend said what is this, the taste is so strange... But slowly, she actually fell in love with this bowl of soup. The ingredients of the fish soup are very rich, and it should be no less than 5-6 kinds by visual estimation. The initial taste is a bit like hot and sour soup, but after a few sips, it feels very different from hot and sour soup. I will check in at Michelin later. Next time, I must remember to make an appointment three days in advance!

Reasons for recommendation: The name is "very Jiangnan", and it is located on Julu Road, which has a "strong accent". There are no light boxes, no advertisements, and a simple and elegant signboard, which is reluctant but welcoming. The warm environment created by the European-style large chandelier and floral sofa is just like the "rich family" in the old days! The main dish is "slightly improved" Hangzhou cuisine, which is exquisite and creative, suitable for "girlfriends gathering". Recommended dishes: When eating at "Zheli", you must try the signature dishes. The "Lao Wang Shrimp Oil Three Combinations" in the cold dish is completely an upgraded version of the old Shanghai "Zaobotou". The chicken pieces, belly tips, and door cavities are stained with a strong shrimp oil flavor. Some diners exaggeratedly said that it is served with a bowl of "soaked rice". Tired of eating braised pork, Zhejiang Li specially prepared "honey fire fat" as a spare tire, which was served in a steamer with great momentum, which was very attractive. The fire fat is crispy, glutinous and fragrant, and the lotus seeds are sweet and slightly bitter, which can be called a "beauty". As for the selection of materials, the boss is from Jinhua, do you think he would choose ham? Environment strategy: When the elevator door opens, it is dark without exaggeration. The waiter who leads you to your seat will diligently open the black velvet curtain for you. The first thing that catches your eye is the "giant candlestick chandelier" hanging from the ceiling to the ground. Against the wall are all "retro double sofas". In the middle of the lobby is a long table, on which the candle oil that has not been shoveled away from the "Nightly Feast" has piled up into a mountain. Sit down, you will find that behind you are either oil paintings or partitions filled with art collections. On the table are not the usual Chinese teacups, but English tea sets! But there is no feeling of pretense here. Fortunately, everyone is using chopsticks, and no one has a London accent. Just think of it as traveling to the Victorian era to have a meal. The spatial distribution of the restaurant is completely based on the functional layout of "family", "study, literary salon, kitchen", and each area, from tables and chairs to decorations, echoes the theme, self-contained but connected to each other. I particularly like the "kitchen" room that can accommodate 8 people and is a great choice for private receptions.