During the cold winter season,
it seems that the only way to fight against the winter is to have a hot pot.
Shanghai WOW! These new hot pot restaurants are not your typical hot pot restaurants,
they are super luxurious and popular.
The more expensive the hotpot, the better? That's right!
Hidden in the Bund, Sinan Mansion and other busy areas,
With Zheng Kai, Nicholas Tse and other celebrities "backing",
The ingredients are either superb Wagyu beef or raw seafood ......
The average per capita could easily be thousands of dollars. The first thing you need to do is to get your hands on a hot pot.
This Magic City New Luxury Hot Pot List
tells you everything!
Sister Ling's Seafood Hot Pot
Keywords: Zheng Kai, Sinan Mansion, health preservation, seafood
Personal Average: 900 RMB
Specialty Pot Soup Base: Lobster and clams in signature soup, Shark's fin soup in palace pot, Bachu pigeon soup in old pigeon soup, and Bachu pigeon soup in old pigeon soup.
As one of the most popular hot pot restaurants on the list, Ling's location is unusual - it's located in the Sinan Mansion, and occupies an entire building that was formerly occupied by Soong Eileen and her husband, Kung Hsiang-hsi. In addition, the boss behind the "cheetah" Zheng Kai, to his mother's name to the store name, but also in the store put a lot of mother and son photos, "gimmick" outside of the warmth of the story, but also all together.
Signature clams and lobster soup base ?378
Palace pot shark's fin soup base ?378
Bachu pigeon soup base ?258
The essence of the hot pot restaurant - the pot base, this place is also put a lot of effort. Invite Hong Kong famous chef Zhang Ji Ying to sit in the town, select the United States Boston with paste lobster, top quality black hair pork and other superb ingredients from all over the world, carefully simmering fire, the achievement of the characteristics of the " health" good soup.
Wagyu Beef One ?1188
In addition to raw seafood, one of the specialty shabu-shabu items in the restaurant is the top grade Wagyu Beef, of which the Wagyu Beef One, valued at NT$1,188, is stunning in both appearance and taste. The beautiful snowflake pattern, the soft meat that melts in your mouth, and the rich flavor of the fat that lingers in your mouth are the "treasures of the store".
The Lap-mei Casserole Rice is 268 (small portion) and 388 (large portion)
The "Hong Kong favorites" other than the hot pot will not disappoint you either. Especially recommended is the preserved meat pot rice, full of layers of preserved meat, preserved sausage and preserved duck legs, and fully absorbed fat rice, add soy sauce and mix well, a mouthful of it is cured the feeling of happiness.
The interior decoration of the store also adds a lot to the place. The old building of the sea feelings and the modern simplicity of the Western style, in this clever fusion. There are also many antique collections around, from the old Shanghai phonograph to the plant specimens more than 100 years ago, every corner of the hidden surprises, strolling through some of the "treasure hunt" feeling.
Address: 537 Fuxing Middle Road (imported from Sinan Road)
Hours: Mon-Sun 11:00-02:00
Qianbei - Black Hair House
Keywords: rice star restaurant old Qianbei, the Bund, Fine-dining
Specialties ：Specialty pot base ：High soup using kombu and woodchuck
The treasure of the town ：Australian M9 Wagyu beef
Plus points ：The first IWC-certified clear Bar
Michelin-starred restaurant Lao Qianbei's reputation, coupled with the geographical advantage of being located on the Bund 5 and the unparalleled view of the river, Qianbei Kuromoya, which specializes in Japanese hot pot, is not surprisingly close to 1,000 per capita.
What's special about this place is that it's a fine-dining line of Japanese pot food. Each pot base is a complete Set from appetizers to desserts, and you can order more if you don't have enough. And the whole process is one-on-one personal service, full of sense of ceremony.
Compared to other kinds of hot pots, the pot base here looks much lighter. But in reality, it's a clear but flavorful broth hung with kombu and woodchuck. Be sure to have a bowl of it before shabu-shabu, and you'll be left with the faint aroma of sliced woodchuck in your mouth.
The star of the shabu-shabu menu, the Australian M9 Wagyu beef, is served with a few swirls in the pot. The beef is of the highest quality, as it's a part of the Qianbei Group, which has a long history and reputation for excellence.
There's also a mysterious egg in the store - a sake bar. This is the first Sake bar to be certified by IWC Sake, the "Michelin of Sake", and it has an extensive sake list, as well as a variety of shochu, plum wine, and Japanese whisky.
Address: 3rd floor, 20 Guangdong Road
Hours: 17:00-24:00 Monday to Sunday
FIRE YUANYANG YUANYANG
Keywords: new Szechuan style, Goodwill Baxian, river freshness
Per capita : 800RMB
Specialty pot base : Signature red pot with pickled peppers
Town treasure : Stone crawling fish
Recommended pairing : Small sweet bean flower
Extra points : Art collection
Extra points
Specialty pot base
：Art CollectionAs a hot pot restaurant under the Goodwill Baxian, Fire Mandarin Ducks naturally does not miss a beat in terms of store design. Taking the name of the restaurant Mandarin Ducks Huacai, the whole restaurant is rendered extremely eye-catching, quite romantic.
Signature Pickled Pepper Red Pot
The specialty here is to cook Sichuan river food with Sichuan-style pot base. Compared to the traditional image of Sichuan hot pots with heavy butter and spicy pots, Fire Mandarin Ducks uses its signature red pot with pickled peppers to enhance the freshness of the river and seafood, which is a breakthrough in Chinese cuisine.
Stone Crawler Fish ?188/100g
As the first hot pot restaurant in Magic City to specialize in Sichuan river food, the quality of the river food must be excellent. It is said that all of the fresh water here is flown directly from Sichuan to Shanghai, and there is no lack of precious and rare species. For example, this in the food market are priced at thousands of dollars per catty stone crawler fish, usually only grow in mountain streams or deep pools, is the absolute game.
Even the final dessert to finish the meal is rich in Sichuan flavor. A layer of caramelized sweet bean curd is drizzled on the surface, adding an extra layer of richness to the traditional bean curd, making it taste a bit like caramel pudding, but more refreshing and refreshing.
If you have time to stroll around, you'll find a lot of intriguing details in the store. For example, the photographs that adorn the walls are actually collectible photographs from Daniel Lorio, a photographer who is as famous as Guy Bourdain, and it's not too much of a stretch to call this place a mini art gallery. Per capita : 700RMB
Specialty pot base : Gold Medal Walking Chicken, Fish Maw, and Conch Head Soup Base
Town treasure : Upstairs Beef King
Recommended Pairing : 40 Years red bean paste, yung ki double treasure sticky rice
Plus points ：VIP exclusive private room, luxury wine cooler
The upstairs Aloe restaurant, known as "upstairs upgraded", not only upgraded to the prime location of the Jing'an Temple, the decoration is also upgraded to the low-key luxury from the Netflix retro Hong Kong style. Upgraded to a low-key luxury calm style. Naturally, the per capita price has also been upgraded by one grade compared to the "upstairs".
Gold medal chicken pot with conch head soup base ?298
Also upgraded are the dishes, although it is not easy to find out from the menu, but knowledgable gourmets can still taste the difference. For example, as the upstairs signature of the gold medal walk chicken pot flower glue soup, here added more "snail head", so that the soup base of the fresh flavor of a higher level. And the use of the Zhejiang Nanxun walking ground hen, meat more sinewy, after a long time will not be too rotten.
Upstairs Beef King ?988
The Australian Wagyu beef, which you can't eat upstairs, has become one of the signatures here. The beef upstairs has a nice snowflake pattern, rich fat, melting in the mouth, but also with a sweet flavor of beef itself. It can also be dipped in seasoning according to personal preference, adding more fresh flavor.
40 years old red bean paste ?168 / pot (3-4)
Yung Kee Kubo glutinous rice Example portion ?88 yuan / large portion ?288
There are also a number of upstairs hot pot can not be eaten in the new delicious. To be particularly recommended, respectively, before the meal to eat 40 years of red bean paste and the last used to finish the yongji twins sticky rice. One has a mellow aroma of Chen, warm stomach and moist, the other is covered with Hong Kong Yongji sausage, pork intestines and mushrooms and shrimp, fresh and sweet, guaranteed that you eat comfortably.
Compared to the upstairs hot pot, upstairs Aloe Pavilion is much more spacious, but located on the second floor of the card seats and private rooms, but only members can book the exclusive seat. It can be said that the upstairs restaurant minimizes the trouble of waiting in line for VIP members, and provides them with a more quiet space with a sense of quality.
It is worth mentioning that the wine cabinet here, the degree of luxury in the whole of the magic city all hot pot restaurant is one of the best, the hidden wine is not small, and Romanee Conti's special exclusive garden wine LA TACHE, a bottle of the price of at least 30,000 up. So if you bring wine, the per capita still have to pull up some more.
Address: 1F Jing'an Kerry Center East, Tongren Road and Anyi Road
Hours: Mon-Sun 11:00-14:30 17:30-02:00
Shangfang Hotpot (Bund)
Keywords: Hong Kong style, Bund, museum, seafood
< p> Per capita : 600RMBSpecialties : Famous Tomato and Crab Hot Pot
The Treasure of the Town : Wild Spot Prawns
Recommended Pairing : Abalone and Radish
Recommended Pairing : Abalone and Radish
The Best Way to Eat Radish
In just one year, Shangfang Hot Pot has opened stores in two popular landmarks, Jianye Li and Xintiandi, and its third store has even made its way to the Bund. Not only moved to a row of ancient hot pot utensils, but also 1:1 replica of the Metropolitan Museum of Art windows and exhibits, restore the Wynn Palace Hotel in Macau, 12 zodiac wall hanging wall, living a "hot pot museum.
Famous Tomato Crab Pot
In addition to the well-known Maw Maw Chicken Pot, Upper Room's new pot - Tomato Crab Pot - gives you an additional choice of authentic Hong Kong flavors. The green crabs from South Africa are flown in on the same day, freshly cut, added with plenty of tomatoes and simmered with the soup, and flavored with small seafood such as mussels and clams. It's sweet and refreshing, and a great appetizer.
Wild spot prawns ?128/pc
The ingredients at Shangfang, which is famous for its seafood, are all really fresh and high quality. For example, the wild spot prawns used here are natural and free of antibiotics and other drugs, which are big and meaty, and have a more delicious flavor.
Abalone with radish ?58
Even as a side dish, the ingredients are not sloppy. This abalone buckle radish, the use of six Dalian abalone, meat is fat, tender and chewy in the mouth, while the radish in the concentrated abalone essence of the sauce, the taste of smooth and fresh, as a late-night snack is also a good choice.
Address: 1F, 51 Guangdong Road (Diners Building)
Opening hours: Monday to Sunday lunch 11:00-14:00 dinner 17:00-22:00 late night 22:00-04:00
Xiqiao Hong Kong Style Dim Sum Hot Pot
Keywords: Hong Kong style, retro style, star fans, hot pot crab feast
Per capita : 500RMB
Specialties : Crabmeat and Minced Pork Hot Pot
The treasure of the town : One Piece Seafood Hot Pot
Recommended Pairing : Baked Soup with Crispy Skin
Recommended Pairing
The best way to enjoy a hot pot is with a hot pot. strong> ：Baked soup balls with crispy skin
Extra points ：Late-night cafeteria open until 4 a.m.
Xi Kou Hong Kong-style dim sum hot pot, hidden in Xiangyang Park, made it to Xuhui Hot Pot Ranking Top 1 as soon as it opened, and attracted a number of celebrities, including Nicholas Tse, Vivienne Zhao, and Yuan Chengjie to visit, making it a brand new place to meet a star. The star of the high hair place.
Crabmeat and flower gelatin pot base
Behind the glittering stars is a good flavor that is rare to find in Shanghai. In particular, the first crabmeat and mollusks pot base is made from seasonal hairy crabs from Yangcheng Lake, which are hand-picked by the master and boiled down with 40 heads of mollusks. The first time I saw this, I had to go back to the house, and I had to go back to the house, and I had to go back to the house.
A piece of seafood pot
Missed the fall of this "hot pot crab feast" does not matter, the raw seafood here can also let you eat addictive. The signature Yipin seafood pot, which has a whole pike crab, three Dalian oysters, half a catty of snails, ten spot prawns and other seafood, the portion is amazingly large, and you can taste the happiness of different flavors in each bite.
Baked Soup Balls with Puff Pastry
The dim sum here is freshly handmade every day by a chef with 30 years of experience, and each one is authentic Hong Kong flavor. The special one is this Baked Soup Balls with Crispy Puff Pastry, with a whole soft dumpling wrapped inside the crispy pastry, a marvelous texture that is amazing.
Xi Kou, which stays open until 4am, is an excellent "late-night snack" on this list, transforming itself into a heart-warming eatery for busy, tired and hungry people late at night. When the weather is good, you can also enjoy the outdoor terrace in Xiangyang Park, which is the only one of its kind in Xiangyang Park, while enjoying the breeze and food, which is cozy and romantic.
Address: 47 Xinle Road
Opening hours: Monday to Sunday 10:00-04:00
Fu Gongguan Hot Pot
Keywords: Hong Kong style, Paris White, Taikoo Hui, Xingye
Per capita : 500 RMB
Specialties : Bamboo Fungus and Fish Maw with Shredded Chicken Soup Base, Signature Wild Tricholoma Matsutake Soup Base, Macau Pork Bone and Chicken Feet Soup Base
Recommended Pairing : Homemade Sugar Water
Extra Points : The only hot pot restaurant at Taikoo Hui, a shopping mall in the heart of Taikoo Hui, is the only hot pot restaurant in the city
The only hot pot restaurant in Taikoo Hui, a city in the heart of Taikoo Hui.
As the only hot pot restaurant in TaiKoo Hui, Fu Gong Gong is a pleasant surprise for hot pot fans. The background of the former Paris White, "the original representative of exquisite afternoon tea", makes people more curious and expectant of the "Hong Kong-style hot pot of the big French restaurant".
The environment is still elegant and luxurious route, the taste also adhere to the authentic and pure. For example, the Hong Kong-style hot pot representative - flower gelatin chicken, here is not added pumpkin powder, full of good ingredients, compared to some other stores, the soup will be more rich in flavor. There is a wide variety of pots, satay, spicy, tomato oxtail, etc. are superb quality, and there are also "mandarin ducks pots" to help you solve the problem of choice.
Each table is served by a white-gloved waiter, who will make you feel the ritual of French cuisine, from mixing dipping sauces, shabu-shabu to peeling shrimps.
Address: S212, South Garden, TaiKoo Hui, 288 Shimen Yilu (next to Cha Kung Mansion, near Weihai Road)
Opening hours: Mon-Sun 11:00-00:00
Connoisseur's Hot Pot & Seafood Restaurant
Keywords: Hong Kong style, retro style, photo sanctuary
Per capita : 400RMB
Specialties : Yellow Fish and Fish Maw Soup
Treasure of the Town : Pure Grain-fed Wagyu Beef from Australia
Recommended Pairing : Seafood Sashimi Platter
Plus points ：Photo-shooting, waiting for the game machine
The Connoisseur Hot Pot Seafood Restaurant, located in a prime location in Jing'an, can be regarded as the city center's "Little Hong Kong". Red chairs, yellow "inside the seat" light box, coupled with retro stall signage, the whole is full of Hong Kong's urban fireworks.
Yellowtail and flower gum soup
The yellowtail and flower gum pot here is the "only one" in Shanghai. Each pot has a whole six wild yellowtail, steaming fresh immediately after the presentation, hand-removed spines, the taste of tender, not enough can also be ordered. Together with a pot full of flower mackerel, it's a fusion of the fresh flavors of Jiangsu, Zhejiang, Guangdong and Hong Kong in one pot.
The shabu shabu is made from carefully selected ingredients, with Australian grain-fed wagyu beef being one of the house specialties. The slices of wagyu beef are tender and rich, while the diced wagyu beef has a chewy texture and a light milky flavor that makes it memorable.
Seafood is an essential part of Hong Kong-style hot pots, and the seafood sashimi platter here will get you through it all in one sitting. Containing a variety of ingredients such as small green dragons, horn snails, king razor clams, etc., it is too sumptuous to be true, and it can be eaten raw or shabu-shabu to meet different needs.
After you've had your fill, there are plenty of places to shoot and play. The retro Hong Kong style environment allows you to take pictures until you are soft, there are also full of memories of killing arcade games, coin can play, people need to wait for a seat, you can also come here to kill time.
Address: 282 Wanhangdu Road
Hours: Monday to Sunday 11:30-02:00
旬野菜-鲜和牛壽喜烧专店
Keywords: sukiyaki, Japanese century-old restaurant, Shanghai Center
Average : 400 yuan
：400元The best of the best ：Australian M12 Wagyu beef
Recommended to go with ：Live abalone steamed in wine
Extra credit ：Small hot pot for one person
In Beijing, 500 pots can be sold in a day. The restaurant, which sells 500 pots a day in Beijing, has moved directly into the Shanghai Center, a landmark building in the Magic City, after arriving in Shanghai. The reason for this extraordinary momentum is thanks to the ancestral flavors brought by the executive chef of Sukiyaki, who visited the "sukiyaki century-old" Asakusa Imahan for more than 30 times.
For the shabu shabu, we use Australia's superb M12 grade wagyu beef. The tender and juicy wagyu beef, together with the Asaichi egg, which is the soul of sukiyaki, adds a touch of tenderness to the flavor and aftertaste.
Steamed abalone in wine
Seafood fans can also find their favorites here, such as this steamed abalone in wine, using one catty of 4 abalone, steamed on site, without any seasoning, and can be eaten when the alcohol burns out. You can also choose to dip it in a little yellow mustard or rose salt according to your personal preference, but it is recommended to taste its original fresh flavor.
If you want to enjoy the fun of eating alone, the restaurant also has a special hot pot area, especially for Lujiazui office workers to come alone or with three or two colleagues. And **** there are 8 kinds, even if you eat every day, you can not repeat a week.
Address: L3-4, Shanghai Center Building, No. 501 Yin Cheng Zhong Road
Hours: Monday to Sunday 11:00-14:00 17:00-21:30
Whether it's Szechuan or Hong Kong style, spicy or nutritious, the point of eating hot pot is not only to fill up the stomach, but also to pay more attention to the mood. And these luxury hot pot, in addition to providing gourmet delicacies, but also to meet the needs of diners for style and atmosphere, is also a kind of winter exclusive wonderful luxury.