In 1992, HuiShijia started its business on Longjin West Road in the old town of Xiguan, Guangzhou. With only 58 square meters of street stalls, HuiShijia has now blossomed into a Cantonese restaurant, which is a legend of its time.

Speaking of artisan craftsmanship, we have to mention the world's first jelly pot in 1992 by the Huixijia, because the traditional jelly pot is half-cooked ingredients in the pot, but Huixijia's masters boldly innovate, the launch of the raw jelly pot series, that is, the raw ingredients directly into the pot, the fire around the casserole will be quickly cooked ingredients, issued by "jue-jue

Characteristics of the Jelly Pot: Jelly on fire, running on the pot, three times, two times, the best instantly eaten.

Characteristics of Jelly Pot: Jelly sound, soy sauce outside, juice hidden inside the meat, especially hot mouth.

"Casserole" - in 1996, Huixiang specializes in the research of Huixiang special jelly pot, the height of the casserole than the ordinary short 2.5CM. and the bottom of the pot than the ordinary casserole broader, more uniform heat. There is a trademark of Huizhou Jelly Pot on Huizhou Jelly Pot, which can not be replaced by other appliances because it is breathable and cools down quickly under high temperature. At high temperatures, the pot is easy to crack, to use the wire "hoop pot" to prevent the jelly pot high temperature cracking, so its life is only once a day, a store at least throw away 200-300 casserole.

"Stick" - Huizenga first jelly pot when the use of short bamboo poles, because easy to burn, in the short bamboo pole near the fire part of the set of iron pass.

Fire, because "Jelly Pot" pursues freshness and tenderness of the food, the fire is rapid and the cooking time is shortened as much as possible. Not only that, the chef will have to adjust the fire according to the distance between the table and the stove, and the timing of the "copied" casserole, the process of running, cooking is still going on. If this is a play, only when the curtain rises, that is, the moment of enjoyment, the food is perfect.

Take the operating area of about 10,000 square meters of the Shanghai Hui food good Minghao Hongmei store, for example, she would have been 19 years old, is the entire four-storey diversified food service complex.

On the first floor is the "crane" as the theme of the crane love hall, the iconic "octagonal pool" is located in the middle hall, surrounded by bright yellow and orange, simple and elegant. In the lobby on the first floor, it is common to see the chef carrying hot pots and pans, moving quickly from table to table.

One of the highlights of the restaurant is the "seafood shopping area", where the freshest seafood is purchased every day, complemented by traditional or innovative Chinese and Western cooking techniques, and accompanied by the chi-chi sound of the jelly pots, the restaurant is undoubtedly the best choice for a light meal.

Another highlight of the restaurant is the Garden Corridor, which is a tranquil place with lush greenery and blooming flowers.

Not confined to Chinese and Western delicacies, jell-o and barbecue, Chinese tea is fragrant and rich, and Western wine is mellow and sweet, which makes the party life relaxing and casual.

And I prefer the white space of Crane Lover's Hall, where the tables and dining tables are widely spaced, giving guests a comfortable dining experience.

The second floor, with its multiple dining spaces of Western elegance yet Chinese flavor, is a much-anticipated venue for social dining and banquets.

For example, the Ruyi Room, which is designed with a more distinctive theme of "Fortune, Fortune and Longevity",

can accommodate up to 10 tables***120 guests at the same time.

The third floor of the European Palace design style, the most prestigious possible,

only set up 10 suites, divided into dining area, rest area, service area.

The service of Huishangjia is silent, pursuing the perfection of every detail, the waiter will be just right to complete a series of services such as serving food, pouring wine, adding water, changing plates, etc., the diners do not feel the least bit abrupt, which is the special place of the Shanghai Mansion's supreme courtesy.

The fourth floor is the dining space on the top floor of Shanghai Minghao Hongmei. "Yo-yo deer singing, eating wild apples, I have guests, drumming and blowing the sheng", the banquet, when the most sincere, the most precious respect.

Named after the poetic "Deer Song Pavilion", "Deer Park Spring" and "Deer's Back Head",

all three spaces overlook the Sky Garden.

Guangdong Rice Wine

A small cup of Guangdong Rice Wine epitomizes the etiquette and culture of Cantonese people.

Frozen Foie Gras

It was the first time I had tasted the pink foie gras, and the waiter said you could use a knife to split it into two, and taste one half right away, and the other half a few minutes later. Frozen foie gras is similar to the cold cake in the sugar store, there is no trace of fishy flavor; and I personally feel that a few minutes late foie gras flavor is better, the teeth are not yet used to force, the inside of the foie gras has already melted, the kind of delicate and smooth, the juices flow out of the mouth overflowing with subtle sense of the teeth and tongue, unexpected. The so-called "melt in your mouth" should be like this.

Pigeon with Gui Yuan

As a classic of Cantonese cuisine, Huixiangjia is the roasted pigeon to the extreme, in addition to the traditional original flavor, but also developed a salt baked, cheese, cinnamon, thirteen spices, smoked, braised, pigeon casserole, etc. a variety of flavors, to meet the needs of different diners.

According to the waiter, the ingredients are selected from thirty-two days of pigeon, artisanal production. Therefore, when the pigeon is served, the aroma of the pigeon with thin skin and bright skin is overflowing, which makes the mouth of the whole table watering. When you take a bite while it is still hot, you can feel the crispy flavor of the skin, and there is a hint of sweetness of cinnamon, but it is sweet but not greasy. Inside the pigeon meat is full, tender, the juice is locked just right, more than one point is too greasy, less than one point is too dry, a mouthful of all is a sense of pleasure.

Spicy Jelly Chicken

The Cantonese Jelly Pot is a collection of Michelin favorites. The chicken is tender and smooth, and its fiercely jellied meat has a slight charred aroma, which is perfectly blended with the homemade spicy jelly sauce, so you can pick up a piece of thick chicken, which is crunchy and enticing, and then chew it carefully for a long time. The first bite will make you cry with happiness!

Black Pepper Jelly Beef Tongue

We couldn't get enough of the Jelly Casserole, so we ordered this one, which is a thick-cut beef tongue with black pepper sauce, and it tastes creamy, tough, and satisfying.

That Year's Van Gogh Long Pontoon

Although Long Pontoon is also a grouper, but it can grow up to 400KG, completely worthy of this domineering name. Served with salted egg yolk sand steamed Long Pontoon, the flavor is just right, not to make the Long Pontoon fish taste bland, but not too salty, as if back to the 19th century.

Salt-fried pork with perilla leaves

Salt-fried pork looks very tender, deep red in color, dry and fragrant crispy tender, eat it is best to eat with a positive and a negative two perilla leaves, so that the taste is more delicious, fat and not greasy.

Lard residue with rice

Since leaving the countryside, it has been a long time since I ate lard residue with rice, a bowl of good mixing the soul is a variety of good rice and just the right cooking techniques. Huixijia lard residue bibimbap with the bottom of the pot is a casserole, steamed rice is dry and glutinous with elasticity, deep-fried finely crumbled very crispy. When you pour soy sauce over the hot rice, the freshness and aroma of the dish comes out. When you take a bite of rice with lard residue, the aroma and the sweetness after chewing is the best reward for your stomach.

Jelly Papaya with Ginger Ice Cream

If you can't get enough of Jelly Casserole, you can finish it off with Jelly Papaya with Ginger Ice Cream. After you've had your fill of jellied papaya, cool down with the perfect ice cream and enjoy the taste buds in a blur of fire and ice.

Created in 2012, Ginger Milk Ice Cream is inspired by the traditional Guangzhou dessert, Ginger Milk. The ginger flavor is blended with the milky taste of the ice-cream. As the ice-cream slides down the throat, the ginger and milk flavors come out, making each bite a silky delight, and the slight crunch at the bottom adds a charming richness to the mellow ice-cream.

Nowadays, there are several sub-brands under Shanghai Huixijia,

two Famous Hao focusing on high-end banquet Cantonese catering,

two Huixijia focusing on mid-range Cantonese catering, and two Vermilion Bird focusing on tea drinks and Cantonese dim sum.

The artisanal "Shanghai Minghao" is the place to be for great banquets, whether it's a wedding banquet, an anniversary, or a business or social gathering.