上海大华长风华邑酒店·彩丰楼

The environment is really great! From the hotel entrance, to the elevator, the hotel lobby, to the private room, the entire flow reveals a new and high-end style. This kind of large private room is very rare in the inner ring of Shanghai. The price-performance ratio of the dishes is average, it depends on whether you value the environment or not.

Very good, like it 👍 Very good service 👌

[Environment] I really like the ambiance, with all the design elements being Chinese-style. [Taste] The dishes were also very good. [Service] The service was very attentive and proactive.

Spring awakens all things, bringing a vibrant sense of freshness. With spring as the season, we eat in harmony with the seasons, capturing the hazy mists of Jiangnan, the allure of the mountains, and the freshest seasonal produce. Carefully prepared "Spring Scenery and Fresh Food" is a delightful treat that excites the taste buds and celebrates the beauty of spring. 🥢Low-Temperature Oil-Braised Abalone: Firm, nutritious, and tender, it's a memorable treat. 🥢Green Hemp and Spring Bamboo Shoots: The unique flavor of green hemp paired with fresh spring bamboo shoots creates a refreshing, numb, and crisp bite. 🥢Clear-Braised Morel Mushroom and Old Chicken Soup with Xishi Tongue: The broth is rich and mellow, with a lingering mushroom aroma. The slow-cooked chicken blends with the woody aroma of the mushrooms, creating a golden, rich, and delicious broth. Paired with Xishi Tongue, the dish offers a delicate texture and a subtle mushroom fragrance, while the broth flows smoothly down the throat, leaving a warming sensation. 🥢Sautéed Snails with Fermented Rice Wine Bun: Snails are deveined and braised in a traditional sauce, creating a rich, fragrant dish. Paired with homemade fermented rice steamed buns, the slightly sweet aroma of the wine highlights the richness of the snail meat, creating a savory and savory blend with a lingering flavor. 🥢Macadamia Nut Five-Flavor Low-Temperature Wagyu: Australian Wagyu beef slow-cooked at 55 degrees Celsius for 48 hours, paired with macadamia nuts for a rich, layered flavor. 🥢Honggu Peach Gum Stewed Nine-Year-Old Lily: The lily is tender and crispy, while the peach gum is smooth and glutinous, perfect for beautifying and nourishing your skin! #RomanticDateRestaurant #HotelControlTaozi #FoodXunweihui

Changfeng Huayi Caifenglou's new spring dishes offer a relaxed Huaiyang lunch, and you can return home in the evening breeze. 🍅Plum-pickled cherry tomatoes with a layer of jelly offer a refreshing fruity flavor. 🐟Smoked fish lightly cooked in a jasmine Longjing tea broth quietly imbues the air with the scent of early summer. 🦐Lion's head, prepared with three shrimps and catfish, is less fatty yet still rich and tender. 🐠My favorite is the spring double delicacy, "Shepherd's Purse, White Jade Slippery Tang Snakehead." Large fish slices are quickly stir-fried with chopped shepherd's purse. The dish is topped with Ningbo hand-made rice cakes, soaked up the broth. They're soft, glutinous, and fresh, and every bite is a true springtime delicacy. 🐷Another dish, the Chaozhou Fruit Roll, features deep-fried cured meat and amaranth, and is garnished with black vinegar. It's like the fruit of a marriage between Chaoshan, Jiangsu, and Zhejiang, a clever blend of spring and wild preserved foods. Finish with a bowl of seasonal preserved pork and a bite of pork floss and green rice dumpling. Spring blossoms bloom, and so do the dishes on the table. The first-floor lobby is also elegant, with the gentle breeze of bamboo and the lush greenery. Tea lovers can enjoy a short break. #LocalDelicious #TryAnAuthenticOldBranch