逸品淮扬(白玉兰广场店)

Memories are very wonderful things, and they can bring back so many past times without you noticing. Because I had a fever at home this time, I couldn't go out, so I looked through the old photos in the album to see if there were any that I missed. I didn't expect to find this photo of me visiting his house two years ago. Things are different now. I hope I can go there to enjoy a feast again after the epidemic returns to normal.

Huaiyang cuisine is one of the eight major cuisines in China. From the restaurant atmosphere, to the color, aroma and taste of the dishes, to the level of knife skills (look at that bowl of tofu pudding), to the exquisite tea sets, and just the right service, the overall consumer experience is very comfortable.

This was a rare meeting with my brothers after the summer vacation last year. I vented all the bloody complaints that I had been holding back for the summer vacation. The characteristic of Huaiyang cuisine is that no matter what kind of taste you have, you can order dishes that suit your taste here. Moreover, the quality control of this restaurant is very good. Even the serving time and the temperature of the plate are just right, so it is very suitable for gatherings and business banquets.

Just hearing the name, it is easy to think of another Huaiyang restaurant located in Wanda Reign Hotel. After all, it is one of the best Huaiyang restaurants in Shanghai. Fortunately, after checking in today, this restaurant is actually very good and worth checking again. First of all, the decoration style of the restaurant is modern and fashionable. There is an outdoor terrace. When it is not so hot, sitting outdoors is actually a good choice, or it should be said to be a preferential option. | Jinling salted pigeon^Must-order dish, fresh, smooth and tender | Steamed crab with rotten bones^ The aroma of wine soaks the deliciousness of crab, slightly fragrant, slightly fresh and slightly delicious | Yipin veal^ Crisp and tender with a slight aftertaste TIPS The indoor is slightly fresh and noisy, and it is quite stuffy when the air conditioner is not turned on The outdoor air is good, facing the North Bund, but it is blocked by a building in front, so there is no Bund view at all. The outdoor table is really big, and there is no turntable. Basically, the dishes on the opposite side cannot be picked up at all [crazy]

It happened to be our wedding anniversary so we booked a seat in advance. The store is not big but the hall is quite large with a view by the window. The decoration is modern and fashionable in Chinese style, and some cultural relics and pictures add a classical flavor. The reception was friendly and polite, and we were seated, served the menu and poured hot water. The menu was simple, just one piece of paper, which was not elegant enough for the restaurant. Most of the dishes were signature Huaiyang dishes, and they also blended the flavors of Jiangsu and Zhejiang cuisine, Sichuan and Guangdong, and made innovations. The original price of the set meal was 715 yuan, and the cold dishes were: The combed Yanghua radish was brightly colored, and the fruit radish slices were crispy, refreshing, sweet and moist. The black truffle roasted vegetables used small green cabbage hearts, and were lightly sprinkled with black truffle powder. They were roasted very crispy, sweet and oily, but still green and evergreen. The Jinling salted pigeon had smooth skin and tender meat, and was very salty, fragrant, fresh and crispy. Hot dishes: The signature speciality lion head, the white soup is filled with smooth seaweed, and there are fine celery grains in the soup base. The soup is refreshing and delicious. The lion head is slightly fat, about 4:6, and the minced meat is not hand-chopped too finely and has a loose taste. Two pieces of speciality veal per person, decorated with saffron silk, the beef is slightly crispy on the outside and tender in the middle, slightly tendonous, fat and glutinous, and the sauce is salty, sweet, rich, slightly spicy and fragrant. One braised small yellow croaker per person, the small yellow croaker should be steamed and then poured with sauce, the fish is very fresh, smooth and crispy, the sauce is thick but not salty, slightly sour and sweet. The Sichuan-style dish of Gongbao shrimp balls, the shrimps are quite large and fried and a little greasy, the taste is burnt, sweet, crispy, firm and tender, the peanuts are crispy, the yam is crispy, and the pepper is spicy. Seasonal vegetables boiled in mountain spring water, the Chinese cabbage is very crispy and tender, and the pickled mustard is added to make it fresh, and the soup is light but delicious. Main course: Each person gets a small portion of the signature shrimp roe Yangchun noodles. The noodles are very thin, soft and chewy. Garlic leaves and coriander are embellished with shrimp roe and soy sauce. The soup is oily, salty and fresh. It is a very pure and authentic Yangchun noodles. Dessert: The fermented rice cake is very soft and fluffy, with the fragrance of osmanthus and the sweet wine. Seasonal fruits are served before the meal. Two oranges are cut into eight slices and are said to be 68 yuan. The orange flavor is not very strong and is moist and slightly sour. A bowl of rice is given as a gift. The rice grains are slender, fragrant, shiny, glutinous and tough. It is very delicious. Coke is 10 yuan a can. The overall dishes are relatively fusion and made more delicately. The taste is also well controlled. The salty, fragrant, fresh, spicy and sweet are all prominent. Most of the dishes are sweeter. The environment is elegant and comfortable, but some diners talk a lot and are a bit noisy. The service is very timely and thoughtful. The service is very friendly and warm.

The New Year's Eve dinner was booked in advance. Huaiyang cuisine is not mainstream in the current catering trend. I haven't eaten it for many years. [Taste] Hand-peeled shrimps, the shrimps are not particularly large, but they are very elastic and clean. The sweet shrimps are dipped in vinegar and are full of flavor. The signature fish head and abalone stewed with sea cucumber. The sea cucumber is very large after soaking. The waiter helped to divide it. Everyone can get sea cucumber and abalone in their bowl, which shows that the portion of the pot is quite large. The most important thing is that this sauce is so delicious with rice. People who don't usually eat rice can't stop. The sauce of the cold jellyfish is a little spicy, sour and spicy. I learned it and will do it at home in the future. The crab meat is full of the deliciousness of the soup and thick paste. The osmanthus glutinous rice balls are also delicious, with the fragrance of osmanthus, and the core is not too sweet. Let's end this New Year's Eve dinner with a bowl of sweet glutinous rice balls. [Environment] There is a viewing platform outside the private room, facing the Bund, where you can enjoy the night view while eating delicious food. [Service] The waiters in the restaurant are very warm and polite, very good! I hope it will keep up! I will come again!

The private room booked in advance tastes good, the dishes are rich, and the ingredients used in each dish are of high quality. In fact, this restaurant is based on the improved Huaiyang cuisine with more advanced elements. The Huaiyang dialect has a lot of local dishes. Salted pigeon. Half a salted duck per person. The meat is delicate and juicy. It is said that this is made from 20-day-old pigeons. No wonder it is so tender.

Enjoy and savor it! The magic of a delicacy is that it makes you linger after enjoying it. The taste is amazing, and it makes people feel very appetizing at first glance. It is a more refined type. The advantage is that the dishes are also very fresh, the taste is just right, and the heat is just right. The price is very affordable, and I basically come here once in a while. 👍👍