小龙翻大江·火锅美学(外滩店)

When my dad went to Chengdu, he saw their Chengdu main store. Unfortunately, he went alone because eating hotpot was not economical. Later, he saw that the Shanghai store had set meals, so he took us there. The store decoration and ingredients looked very thoughtful, so the prices were also very good. There was a performance starting at 7:30 in the evening, but I think the performances in Shanghai are still inferior to those in Chengdu.

Check in at Xiaolongfan Dajiang Hotpot Restaurant (The Bund Branch). I love hotpot. I can't stop eating hotpot. I want to finish all the Sichuan hotpots in Shanghai. This one is also very good. It has a very Chengdu flavor. The meatballs are very delicate.

Xiaolongfan Dajiang Hotpot Restaurant (The Bund Branch), a Sichuan hotpot restaurant in a prime location, is located on the 2nd floor of The House of Roosevelt, No. 27, Zhongshan East 1st Road. The environment is very good, but the price is a bit expensive, 400-500 yuan per person.

The upgraded brand of Xiaolongkan, Xiaolongfanjiang, which I didn't queue up for when I went to Chengdu in May, has opened in Shanghai. It is still the Bund full of steaks and Western food. Looking at the Lujiazui buildings and tasting the Chengdu spicy hot pot, it feels great. [Environment] The location is very good, on the second floor of Roosevelt Mansion next to Beijing East Road. The decoration is antique, making people feel like they have gone to the Kuanzhai Alley in Chengdu. The performances at night are rich and colorful, with guzheng, dance, and national quintessence face-changing. "Air-transported blood tripe (limited edition)" Tripe is one of the standards of Chengdu hot pot. Their tripe is large and crispy. After being rinsed in the pot for a few times, it is smooth and tender. "Nine-foot fresh goose intestines" have a good shape, and the goose intestines are crispy. As long as they stay in the pot for 9 seconds, they are basically cooked. Put it in the oil dish, and it is full of freshness and crispness. "Tai Chi Double Pepper Beef" has a good shape, and the whole dish is like a Tai Chi ☯️ pattern. Two kinds of peppers are applied to the beef at the same time. The beef is put into the pot, tender and juicy, spicy and fragrant. "Air-transported fresh bamboo shoots" Fresh bamboo shoots are cut on the spot. The clerk said that you can eat the bamboo shoots raw directly. I ate a thinner slice, which tasted light and slightly sweet. The remaining slices were put into the spicy pot and enjoyed, which was also super tender. "Freshly fried crispy meat" was fried just right, and the crispy meat was super fragrant. I was reluctant to put it into the spicy pot, and I just ate it piece by piece. [Service] The waiters were super enthusiastic. I smiled all the way from Kailai to the road. I believe it. I give it a thumbs up.

Xiaolongkan 2.0 has officially opened at the Roosevelt Hotel on the Bund in Shanghai. The aroma of Sichuan cuisine wafts through the air, and the Oriental Pearl Tower is visible through the arched windows. It's surprisingly not out of place at all... The entire restaurant is imbued with a Chinese aesthetic. The dragon totem, representing China, is everywhere, imposing and impressive! Each table features a fan inscribed with "Nonghao." This serves as both a decorative element and a symbol of China's open-mindedness. Sichuan hot pot also serves as a welcoming sign for friends from around the world, allowing everyone to better understand Chinese flavors, especially Chinese spiciness! The dishes are all exquisitely presented, high-end. The utensils and presentation are both ingenious and worthy of careful consideration... The simmered dandelion hot pot has a short ritual to open, and it's mildly spicy, but quite spicy. In the center is a large bone pot, which is quite fresh... A beautiful full moon, with a backdrop of voluptuous roses. Each rose is adorned with a fish ball, alternating red and white. Amidst the ethereal atmosphere, it looks like a pearl. I applaud this ingenious design; they truly understand the hearts of young women! Nine-foot-long fresh goose intestines. While goose intestines typically melt easily, affecting the texture, they were served in an ice bowl here, resembling a crystal ball. This isn't just a dish; it's a beautiful work of art! Morel mushroom and shrimp balls. I've tried many different kinds of shrimp balls, but this is the first time I've seen one like this. The shrimp balls are wrapped in morels. The outside is slightly crispy, while the shrimp balls inside absorb the umami flavor. The texture is a bit subtle, and I love it! Bear paw mushrooms are instantly recognizable—yes, that's the big bell! Tearing them by hand and placing them in the large bone pot makes the broth even more refreshing. And surprisingly, they're delicious. Even though I'm not a fan of mushrooms, I've developed a fondness for them! You don't have to do anything yourself; the waiter will blanch the mushrooms for you. They'll also let you know when they're best to eat so they don't affect the taste. The juices are all freshly squeezed, too; both watermelon and orange are excellent! Finally, a little bonus: a visit to the restroom is a must. Men have Dragon Gate, women have Phoenix Gate. There's also a stunning dressing table with all the makeup you need. And they're all Forbidden City-themed, so unique!