TANG HUI

Tanghui, second scoop. The crystal crab meat and the old fragrant avocado are the two cold dishes that I particularly like, they are exquisite and delicious. The pea tips with chicken sauce and the steamed radish with preserved vegetables are better in terms of ingredients, especially the lonely white one, which makes me feel pity. I have had enough fried shark fins this year, and I will try the soup shark fins again in a few days. The red peach cake looks festive and quite appropriate. The Dahongpao pepper duck is off the shelf, and it is replaced by flame chicken, which is an unexpected surprise. In fact, it is crispy chicken, but set up a pot, pour some wine, and light a fire. This scene cannot be called the phoenix nirvana, but it is enough to be called the peacock spreading its tail. Zhang Yihe wrote in his memoirs: "Kang Tongbi and her daughter sent a pot of daffodils, and the flower stems were all wrapped in five-centimeter-wide red paper. Daffodils have their own spring, and this inch of red adds to the joy." Details, beauty.

Good environment, good food, good for business dinners

As a Shanghai native, I cherish the moments I get to enjoy the terrace, especially since spring in Shanghai is so short, and summer arrives in the blink of an eye. While this place isn't high up, it's one of the few terraces in the Nanjing West Road area with a view of the "Cloud Waterfall." It's a cozy and relaxing place to enjoy a drink before or after a meal. 🍃My friends and I organized a spring dinner, featuring a bountiful array of ingredients, and the appetizers were bursting with vibrant greenery. The broad beans and edamame were ground into a puree, creating a rich and smooth texture. It was piped into the tart shell like butter, and a bite of caviar was refreshing and savory. 🍃The Moringa Lily Bulbs may look ordinary, but they use a single lily bulb from JP, weighing a pound each. The extra-large lily bulbs, costing over 300 yuan per pound, had a glutinous, crunchy texture. It's no exaggeration to say that one bite left me with a lasting impression. 🌟The Xishi Sea Urchin Clear Soup breaks with the traditional way of boiling seafood. It reminded me of the honeydew melon and soft-shelled turtle jelly soup in "Cooking Master Boy," but I didn't expect to experience it in a different way. The jelly soup was springy and seasoned with Sichuan pepper leaves, a subtle numbing flavor that blended with the sweetness of the sea urchin. The Xishi sea cucumber, lightly boiled and cooked through, was crispy and delicious. Several other dishes also left a lasting impression. 😋 🦐Steamed Mantis Shrimp with Preserved Radish and Oil Residue The shrimp were half-opened and easily removed with a fork. The salty and fresh preserved radish on the surface and the slightly glutinous texture after steaming perfectly complemented the sweet and bouncy shrimp meat. The dish itself was also quite impressive. I heard that people in Xiamen call it a tank, and upon closer inspection, it really does resemble one. 🦀Steamed Songye Crab with Chencun Rice Noodles in Chicken Oil This long-standing signature dish features soft Chencun rice noodles infused with the flavor of chicken oil and crab, and it's instantly gone. 🐟Porridge with shredded fish and pork runny porridge There's also a porridge made with shredded crucian carp and pork runny porridge, served with small plates of crispy slices, peppercorns, and chopped green onions. Wonderful! ✨There's also Rushan oysters cooked with fragrant spring vegetables, white fish maw cooked with sauerkraut from Chenghai, and Chaoshan goose blood in a clay pot. They're all delicious. Several of the dishes above are hidden menu items. When asked when they'll be available, the chef said they're too expensive and can only be made when they're in stock, so whether you can get them depends on luck. #FoodFestival #RomanticDateRestaurant #LocalFood #EnjoyASeafoodFeast #MonthlySpecialPlan

This Cantonese restaurant on Nanjing West Road is perfect for business dinners or family gatherings. It's truly impressive! 👍 The ambiance is so upscale and elegant, you'll be blown away the moment you walk in. ❤ They've even launched a promotion with the Diechuan brand! Get a free surprise dish with every bottle of wine! It's such a ceremonial experience! 🔥 They've partnered with many high-end restaurants, like Dadong, FULL HOUSE, Linjiangyan, Yongfu, Yu Waitang, and Shanghai Tang Restaurant, and they offer a surprise dish with every bottle! ⭐️Australian Giant Squid The presentation was exquisite, and the squid 🦑 was cut into small, chewy, and smooth pieces. Each bite was incredibly delicious, with a firm bite and a real kick. It was so good you couldn't stop. And this was a free gift with every bottle of Diechuan Single Malt Whisky 🥃! What a splurge! ⭐️Dichuan Single Malt Whisky The wine-red liquid looks so tempting. 😍 The first sip is dominated by a rich sherry flavor, followed by a mysterious oriental spice. 🥃 The taste is rich and layered, leaving a lasting aftertaste~ ⭐️Fresh Abalone Stir-fried Young Pigeon This dish is different from anything I've ever had! This time, it's enhanced by the fresh abalone. ✅ The portion is generous. The aroma was absolutely stunning when it was first served. The abalone is tender and juicy, paired with the tender and firm pigeon meat. 😋 The texture is so chewy and full of meaty flavor. The sauce is rich and flavorful~ ⭐️Crab Roe Dragon Head Fish Our signature dish is a must-try! It's a truly ceremonial experience. 💯 The fish is huge, coated in rich crab roe, tender and delicious, boneless and easy to eat. 🤤 It's incredibly delicious! Restaurant Name: Tang Hui (CITIC Pacific Branch) Address: Rooms 410 & 511, CITIC Pacific Plaza, 1168 Nanjing West Road

A birthday feast. Shanghai-style Cantonese cuisine, with a stronger Chaoshan influence. The charcoal-grilled conch is excellent, its natural juices released and served with chicken broth. Eat the meat first, then the broth, for a refreshing and juicy meal perfect for autumn. Compared to the charcoal-grilled conch, which is often boiled in the ocean, it's more suited to Jiangnan tastes and more affordable. The ingredients are also well-used. For example, stir-fried shark's fin with olives, crab meat, dried scallop, egg skin, gongcai, and silver sprouts adds a richer flavor and minimizes the cost, making it a delight for everyone. Fried rice with dried mushrooms and preserved radish, dragon head fish spring rolls, aged yellow avocado butter cups, and single-pine pine custard are all perfectly blended and smooth. The quality and aesthetics are both impressive. Upon inquiring about the "Yu Bin" family, it's no wonder they share the same roots as Shanghai Tang and Jing Cai Xuan. Located in a prime location in the southwestern part of China, the MQ Studio design team has created a masterpiece. The "Xujiahui" private room is a standout, radiating the city with a dazzling, soft red. See you later. #ShanghaiRestaurant #ShanghaiChaoshanCooking