新荣记(虹桥店)

1234567, come to Xinrongji to eat again Xinrongji has always trusted high-end brands, from service to dishes, details to the extreme restaurant, it is worthy of being the ceiling of Chinese food [Mint] Environment: The location is in Hongqiao, behind Hilton, the environment is well decorated, I was attracted by the decoration style before I started eating, and the comfort is high [Service bell] Service: I think the service can be given 5 stars, the appearance is given 5 stars, and I won’t say much about other things, watch the video [grin] [Caviar stinky tofu] is not delicious, this dish has too many life lessons [Appetizers] Desserts and fruits are tired, not bad, the three appetizers need to improve the taste [Boiled sunflower chicken] is delicious, friends are full of praise, although the price is expensive, the taste is good [Jiaozhou scallop in sauce] This taste is OK, delicious [Fried cured pig face] is also good Overall 95 points, will come again next time

Shanghai | Fishing ban but not sexual desire, Mushroom King and Crab Queen join forces Come to Xinrongji when you return to the United States. Fishing ban but not sexual desire, you can still enjoy the mushroom season, eat it in season, it is the freshest. "June Yellow Crab Roe with Crispy Catfish Belly" is one of the best today! The catfish belly is handled very cleanly, without any fishy smell. Cut open the golden and crispy honeycomb crisp shell to reveal the snow-white catfish belly. It is soft and sticky in the mouth, full of gelatin, forming a sharp contrast with the outer crispy shell, and has a rich taste. The crab roe at the bottom is fresh and fragrant, with a slightly sandy taste, fresh and sweet. "Mushrooms are in the world" is eaten every year during the mushroom season~ The soup base is clear and bright, and the chicken meaty aroma is accompanied by the mushroom aroma. Chicken and six kinds of mushrooms are added to the soup, and the essence of each ingredient is forced into the soup, which is fragrant and textured, and fresh and layered. "Porcini chopped pepper and cured chicken 18 Hunan stir-fry, chopped pepper and black bean curd burst with fresh and spicy oil, cured chicken is tasty and full of smoky aroma. Porcini meat is thick and crispy, and the spicy taste can't cover the rich mushroom fragrance. The freshness and spiciness complement each other and are super delicious. Rice bran sausage takes an hour to prepare, so it is replaced with cured chicken. The taste of the two is similar. Baked double chicken with chicken mushroom" Chicken mushroom, stone chicken, and chicken legs are neatly laid on the stone slab. The chicken mushrooms are full of chicken juice and meat oil, plus their own sweet mushroom juice, which tastes better than meat. However, the chicken legs are really old and tasteless, but the mushrooms are swept away Yellow Lai Tou Porcini and Beef Braised Rice J The best two today! 8 The pot is opened, and the golden light is brilliant and the aroma is fragrant. The Wagyu fat fully releases the mushroom aroma of the porcini. The mushrooms are sweet and the wagyu oil wraps every grain of rice. Each grain is moist and fresh. It's so wonderful. It's just a dream meal. Eating from the bowl and looking at the pot, I finished three bowls. Tomato, bamboo shoots, pickled mustard and white loofah The sweet and sour tomato soup is soaked with sweet loofah and crispy pickled mustard. It is rich and refreshing. It is a seasonal dish suitable for summer heat relief. "Crab meat and fresh meat buns" Mom specifically asked for it (this gold content needs no further explanation. June is in season. The orange crab oil permeates the fluffy and soft bun skin. The taste is not as rich and full as the hairy crab in autumn, but it is more sweet and delicate! Mom said that the bun skin is not as soft as last year's bun skin, but I think it is more chewy and tastier. Xinrongji, eat it often and it's always new. #Shanghai Food Exploration #Annual Mushroom Season #Shanghai Xinrongji Hongqiao Store

#包舒舒，去远方 Xinrongji is definitely a Chinese restaurant treasure, and it is also a Michelin restaurant. The environment of the store is very good. This time I chose a half package. Service: You must choose the Hongqiao store, the dishes and service are always online. The dishes can almost be blindly selected, and they are all delicious. There are a few dishes that need to be reserved in advance, otherwise they will not be available. Highly recommended, but you must make an appointment in advance.

When I went to Linhai, I made a special reservation for the Xinrongji main store. Although it was not open, the taste was really good. The Hongqiao store in Shanghai is newly opened, right next to the Hilton Hotel. You can park in the hotel's underground garage or on the ground, and you can eat for free. Roasted and drunken juicy shrimps need to be booked. They are 100% juicy when you eat them. I still feel a little bit unsatisfied [snickering] Raw Jiaozhou ark shells are fresh and slightly crispy. Fish maw and yellow croaker soup is a perfect combination. Swimming crabs. I saw swimming crabs with bulging bellies in the fish tank and felt that I couldn't miss it. The crab meat is plump and the crab roe is just the right hardness. Among the types of dishes, the seafood part is less than that of Linhai. The service of the restaurant still has room for improvement, and the waiters are not active enough.

Who doesn't know Xin Rong Ji? It sprouted in Taizhou, turned green in Hangzhou, blossomed in Beijing and Shanghai, and blossomed all over the country. Now it has become very popular at the beginning of the Year of the Tiger, and has blossomed in four cities like a fairy scattering flowers. Now it has won 12 rice stars, and its starlight is getting brighter and brighter. Ever since the Hongqiao store of Rong's appeared, I called my friends and rushed to it in a hurry, fearing that the diners with a keen sense of smell would flock to it, and I had to stretch my neck to wait for the reservation number. At that time, I thought that this new store served the same Taizhou cuisine as other branches. I walked around the single-family Western-style building carefully and found that in addition to the Taizhou cuisine we are all familiar with, there are also hot pot, Japanese food, teppanyaki, bar... everything. Xin Rong Ji is no longer just a synonym for Taizhou, and its tentacles have extended to more fields. It's just that the second floor had not yet finished the final decoration at that time, and it was just a prototype. So I waited and waited, but never saw the hot pot appear on a certain D. Is it one restaurant with one flavor or multiple flavors? Perhaps only Uncle Rong can answer my questions. I can only make up for the Taizhou side dishes that I could have gotten first. It was still in the chilly winter. I didn’t find the specific location until the sky fell. I didn’t have time to take a picture of the legendary 170,000 RMB. Only the weak light and shadow in the courtyard outlined the graceful figure, and the red maple trees welcomed me in the cold wind. I could only come to the interior environment to relieve my regret at that time. The whole wall of French windows in the hall just faces the courtyard. The winter night drowns the maple leaves, but the seemingly thin and tall, graceful and graceful lotus is vividly portrayed in the entire window. It looks at the phoenix in the hall from a distance, as if telling the future of Xinrongji... In the corridor outside the hall, there is a whole row of busy figures flowing, a whole tank of shrimps and crabs playing happily in front of you, and a whole cabinet of Moutai of various years with its own unique label smiling silently in the focus of light and shadow... In the large Chinese red background wall, the ceiling of each private room, the retro floor tiles, and the gilded door handles, the blooming figure of "lotus" can be seen everywhere, seemingly luxurious but not exaggerated, seemingly elegant but not ostentatious, seemingly noble but not arrogant, just like the impression that Xinrongji has always given me. Unfortunately, so many private rooms were booked out, so I didn't have the opportunity to see them one by one. I could only try to figure out Uncle Rong's thoughts from the side dishes on the table. Fish cakes from Wenzhou, radishes from Shawo, live sea cucumbers marinated in tiger vegetable jelly, and even dwarf spinach mixed with sea cucumbers, not to mention eel made from seven-star eels, and smoked fish made from fresh East China Sea hairtail... The appetizers seemed simple without any embellishment, but in the clean color, they told the affinity of home-cooked side dishes, the sweetness and tenderness of fresh seafood, and the delicate texture of Mixing's quality control. Farmer's five-year-old duck and taro stew You heard it right, a five-year-old duck, busy running on the ground and swimming in the water all day long, almost like a fairy, no wonder the meat is so thick, but there is no fat under the skin, chewing it is unusually fragrant, the pot of soup is milky white and thick like solidified fat, perhaps the taro absorbs all its fat, it can be so delicious without showing a trace of greasy, the taro is soft, glutinous, fat and delicious, everyone is desperately scooping taro to drink the soup, I don't know if I will meet it again in the future, maybe it's difficult to make a reservation. Strange shrimp paste glutinous rice yam I have eaten all kinds of yam, but I have never eaten such a soft and glutinous yam like glutinous rice, my heart is almost melted, and this strange shrimp paste makes this glutinous taste more fragrant, I can't stop eating it. How can there be such a beautiful thing in this world, I have lived so long but I don't know it, I feel like I missed 100 million. One Family in the World Swimming crabs, nine-segmented shrimps, white rice shrimps, and small conches… steamed in a bamboo basket, isn’t this the joy of the East China Sea family? ! I thought it was just small shrimps and crabs, but after eating them, I realized that the same steamed shrimps can be very different. The shrimp skin can be so thin, the meat can be so elastic, and the chewing can be so fresh; the crab shell can hide such a thick yellow paste, the crab belly can burst out such sweet crab meat, and even the thinnest claws are full of meat. I was too lazy to chew it at first, but I quietly grabbed the second one, hahahaha. Preserved meat, radish and taro rice (with salty assortment) Who said it was just fried rice? It was kept warm in the pot, with the aroma of bacon, the crispness of dried radish, the softness of taro, and the glutinous rice grains. No, the rice grains are not only glutinous, but also have a tough reaction force between the teeth. What kind of rice is this? How can it have so many tastes that I can't describe for a while? I was originally holding back on just a small bite, but ended up rushing to add more, more, more, oh! I'm dizzy. Before the dessert was served, I was already full to my throat. I could only leave the thought of red wine brewing for next time. I walked a long way, while digesting the food, I was still thinking about hot pot, teppanyaki, yakitori... Wait for me, wait for me, I'll come again soon, to be continued. #繁星寻味上海滩 #美食林旬味会 #美食林餐厅打卡 新荣记(虹桥店)