Tel: 021-64726386
Here's the blurb from the guys themselves:
Shanghai's nights are mysterious, beautiful and nostalgic.
The cruise ships on the Huangpu River and the long-sounding sirens; the Universal Architecture Expo on the Bund; the Ten Miles of Nanjing Road ...... are all so reverie and irresistible, and even the night air is wafted with a light mist, hinting at the memories of the old days.
And such memories have been captured in the "Old Hotel" restaurant.
Located on the ground floor of the north building of the old Jinjiang Hotel, Old Night Shanghai, perhaps inheriting the elegance and chicness inherent in this old Shanghai apartment building built in 1929, or perhaps absorbing the spirit of the bustling Huaihai Road not too far away, has always attracted many customers during its 24-hour business hours.
Diners with different tastes can find their favorites here.
Among the various restaurants on Maoming Road, "Old Night Shanghai" takes the lead with its unique mural on the outside wall, featuring a beautiful and attractive lady and a gentleman in a suit, which instantly transports us to the 1920s and 1930s, when the warblers were singing and dancing. Guided by the Indian waiter in the painting, you will walk down the parquet steps of the 1930s, with high ceilings and a cozy bar, a scene of old Shanghai style is fully presented in front of you.
The restaurant was actually converted from the living room at the corner of this old building. The main hall is fan-shaped, the hall is not big, but the owner of the restaurant makes full use of the old house ceiling height, a string of beautiful ornaments hanging in the atrium, and inlaid in the wall of the decorative lamps reflect each other, in the ghost of the soft yellow light set off four walls of a circle of the old Shanghai murals, plus a generation of red actresses beautiful smiles are reflected in them, how can we not call for people to be touched by the feelings of the past?
Restaurants are known for their cuisine, after all. Look at the menu here, both the classic Shanghai dishes, but also take into account the Suzhou, Zhejiang, Hunan, Sichuan, Guangdong specialties, interpretation of a unique new sea cuisine, unique, not to call people convinced.
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Jinyi Xuan (Ruijin Hotel) Average: 180 yuan
Address: Luwan District, Ruijin Hotel, No. 118, Ruijin Road 2, Building 3 (near Fuxing Road)
Tel: 021-64725222
This is the place to go. Jin Yi Xuan walks the route of exquisite local dishes, ingredients have been excellence, each dish produced plate is very delicate, and a large number of points enough. It is no wonder that guests who have come here have praised its value for money.
Environmental well, open the layers of green leaves, Jin Yi Xuan he read the eye. Built on the river, hidden in the depths of small bridges and rivers, winding paths through the secluded ...... on both sides of the floor to the ground large glass, so that people can also eat inside the outdoor beauty of the eyes.
Particularly suitable for weddings.
Din Tai Fung per capita ￥114 Address: 2F, Building 6, Xintiandi South Lane 123, Xingye Road, Luwan District
Tel: 021-63858378
Din Tai Fung - a world-renowned Taiwanese steamed dumpling specialty store, was founded in Taiwan in 1972, and in the past few decades it has gone through a brilliant journey from the founding of the brand to the development of a thriving business in Japan, the United States, Hong Kong, Singapore, China, Shanghai, China, and Taiwan. In 1993, Din Tai Fung Restaurant was selected by the New York Times as one of the "Top Ten Gourmet Restaurants in the World", and it has become a representative of traditional Chinese cuisine in Taiwan. Many domestic and foreign tourists must go to Din Tai Fung when they visit Taiwan just to taste the deliciousness of Xiao Long Bao. Many international celebrities, such as Mel Gibson, Sophie Marceau, Jackie Chan, Gong Li, Rie Miyazawa, Maggie Cheung and Stephen Chow have become Din Tai Fung's guests.
Taiwan Din Tai Fung restaurant main Chinese traditional snacks, rich varieties, pure flavor, Yuan Cup chicken soup, crab roe steamed dumplings, braised beef noodle, steamed dumplings, etc. are its signature products, steamed dumplings is a unique, the industry is unparalleled, juicy and tasty, thin skin trap more is its biggest feature. The meat used in the steamed dumplings is always fresh pork and never frozen meat. Shrimp dumplings and crab dumplings are made with live shrimps and crabs to ensure the tenderness of the meat. Special flour is used. Braised beef noodles are selected. Not only Xiao Long Bao, each product made by Din Tai Fung has strict production standards, so each chef must undergo strict culinary training and master each operation process before they can be on duty. Din Tai Fung not only on the product of the production of near-perfect requirements, but also strive to have a certain aesthetic taste, so that people can enjoy the food at the same time, but also feel the strong food culture!
The founder of Din Tai Fung, Mr. Yang Bing Yi, was born in 1927 in Shanxi Province, China. In the summer of 1948, at the age of 21, during the civil war, Mr. Yang Bing Yi resolutely boarded the "Hualien" and crossed the ocean from Shanghai to Taiwan to make his way in the world, and found his uncle in Taiwan. With the help of his aunt, Mr. Yang Bing Yi got his first job in Taiwan as a delivery boy in "Hang Tai Fung". After two years, because of his hard work and honesty, his boss began to let him take charge of the accounts and manage the store's incoming and outgoing goods. At the age of 28, he married Lai Pun Mui, who also worked at Hang Tai Fung. After the marriage, he continued to work in the oil company for three to four years until one day, the boss made a mistake in investing in the company, causing Hang Tai Fung to suffer and collapse, and finally the oil company was forced to disband, so Mr. and Mrs. Bing Yi had to leave. Mr. and Mrs. Bing Yi had to leave the company with reluctance. After leaving the oil company, Mr. and Mrs. Bing Yi decided to start their own business, so what name should the new store have? Mr. Yang Bing Yi thought about it and decided that since he was a batch buyer of oil from Ding Mei Oil Company, and since he was born in Heng Tai Fung, he might as well name his shop "Ding Tai Fung" as a token of his gratitude to the owner and his wife of Heng Tai Fung for the kindness they had shown to him. This was the beginning of Din Tai Fung. It was 1958 AD. At that time, it was very difficult to apply for a telephone, and the 2-3-2-1-8-9-2-7 telephone still in use in Xinyi Store was bought from the then Supervisory Committee of the old township of Shanxi. Taking advantage of the purchase of a telephone, I asked the Supervisory Committee of the old township to ask Mr. Yu Youren to write a piece of calligraphy to be the signboard of "Din Tai Fung Oil Company", which has been hanging in the entrance to Xinyi Store's Din Tai Fung for more than 40 years.
By virtue of their previous contacts and goodwill in the "Hengtai Feng" oil company, the business of the "Din Tai Feng" oil company soon got on track, and after accumulating a little savings, the couple bought a storefront on Xinyi Road, and moved the oil company to this side of the street, which is the current location of the Din Tai Fung Xinyi store. Around 1969, when canned salad oil was introduced, the public's habit of buying oil changed completely, but as a result, Din Tai Fung's business was hit by an unprecedented impact, and business got worse and worse. Mr. and Mrs. Yang were worried day and night: "This is not the way to go on! However, there is no way out, but there is another village in the darkness. Just when Mr. and Mrs. Yang thought that this was the end of their business, they never expected that this incident would become an opportunity for the transformation of Din Tai Fung. Mr. and Mrs. Yang accepted the suggestion of Mr. Tang, the owner of Fuxing Garden, to change the original oil selling store into half oil selling and half selling steamed dumplings. Without any publicity, Din Tai Fung's steamed dumplings were so well received by customers who ate them that they were brought to their doorsteps one by one, and business was excellent. Thus, Din Tai Fung ended the operation of the oil company and officially started the business of steamed dumplings and noodles, and the legend of Din Tai Fung becoming an international brand also began.
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Quanjude (Huaihai)
Well, it's not one of Shanghai's oldest restaurants with a history of its own. ...... Then it's not to be introduced
Zhuhongxing Noodle House, per capita, ￥15 Address: 139 C, Luban Rd, Luwan Dist. Liyuan Road)
This is not an old Shanghai restaurant, but a Suzhou one, which seems to have a lot of history
Zhu Hongxing Noodle House is located across the street from the Yiyuan Garden, and was founded in 1938 as an authentic Suzhou noodle house. It is famous in Beijing and Shanghai for its supply of Soviet-style noodle dishes. Seasonal varieties include shrimp and crab noodles, three shrimp noodles. Eel paste noodles, mackerel dumping water, colorful two yellow noodles and chemical." Stewed meat noodle pouring "requirements to achieve the upper wind cut, the lower wind incense, crispy but not lose its shape, fat but not greasy, melt in the mouth." Spare Ribs with Egg Sauce" is crispy and tender, and "Curry Spare Ribs" is spicy and fragrant. Fresh meat soup buns thin skin not wear, tight leavening buns, golden color. All are customers' favorite noodle dishes. Writer Lu Wenfu in the novel "Gourmet", Zhu Hongxing's traditional colorful noodles are described.
Suzhou Zhu Hongxing's noodles are very learned. Suzhou people often complain after eating noodles abroad that they are eating kangpang noodles in soy sauce soup. This is a difference in regional tastes. Suzhou noodles pay attention to the soup, Zhu Hongxing is the same. The soup is made every day just like the soup in a restaurant. The soup is made from chicken, pork, bones, eel bones, boiled in water, and then hung out in clear soup. Each has its own technique, and this is the secret recipe. Here, you will understand the meaning of "head soup noodles" in Lu Wenfu's "Gourmet".
With a good soup, you have to pay attention to the thickness of the noodles. Zhu Hongxing's raw noodles are different, using thin noodles, called 28 teeth. Into the pot after the Chung a little, plus cold water, and then Chung will be fished out, with a scratching hedge fishing plucked into shape, fling two guandan in the air, the face rolled tight, as if the comb comb into the same, into the soup, sprinkle some green onions and garlic, is a bowl of both soup, and hard to eat the mouth of the yangchun noodles. The people who make the noodles are very particular, and the people who eat the noodles are not ambiguous either. First you pick the noodles, then you slurp the soup and eat the noodles. The thin noodles absorb the soup, and the flavor is in it. And not three or five minutes to eat it all, this is the original flavor. If you drag your feet for a long time, the noodles will suck up too much soup and become rotten, and the taste will be different. Next time you will also learn this noodle learning, right?
The noodle color, but also not simple. In the past, Suzhou people are very concerned about seasonal food, eat Zhu Hongxing's noodles are also four seasons. Spring three shrimp noodles, shrimp noodles, popping can noodles; summer maple town meat noodles and vegetables steamed buns; fall shrimp and crab noodles, crab steamed buns, winter bladder hooves noodles, etc., are delicious good noodles, good point. Today, Zhu Hongxing regardless of the season, a full range of noodles, the timely introduction of various types of seasonal new products to meet the tastes of different guests. There is one more thing don't forget. When you take the noodles, the cook asks you, do you want to be free of green, don't be at a loss, meaning that you do not want onions, garlic, cilantro and other flowers. Nowadays, most of the shopkeepers will not let you have such trouble and embarrassment when they see the admiring outsiders coming.
Yangzhou restaurant per capita ￥ 101 Address: Luwan District, Ruijin Road 108, Civil Defense Building, 3rd floor (near Fuxing Road)
Tel: 021-24028333 24028555
Shanghai's Huaiyang cuisine, the first "Yangzhou restaurant. Reporter learned yesterday from the City Culinary Association, Shanghai, the operation of this high-grade Huaiyang cuisine based on the long-established restaurant, and now continuously in Huangpu, Pudong, Xuhui and Luwan opened four chain stores, and has become renowned in Shanghai catering industry, "Yang Gang" characteristics of the restaurant and the leading enterprises. Throughout the city's long-established catering enterprises, but slow to take the step of "going out", and Yangzhou, Shanghai, "Yangzhou Hotel" of the same name of the success of the experience, in particular, it is adapted to local conditions, and persistently innovate the practice of Huaiyang cuisine, the development of catering in Huaiyang with reference to and inspirational significance to the development of Huaiyang catering.
"Yangzhou Restaurant" in Shanghai
"Yangzhou Restaurant" is the predecessor of Shanghai's famous "Mo Youcai Kitchen". Shi Zhitang, deputy secretary-general of the city's Culinary Association, recalled that the store was founded in the 1950s by three famous Yangzhou chefs, Mo Yougeng, Mo Youcai and Mo Youyuan, on Ningbo Road in Shanghai. Because the chefs were particularly good at making a variety of specialties and exquisite feasts, the restaurant became popular with customers and soon became famous in Shanghai.
While "Yangzhou Restaurant" has developed into a leading enterprise of Shanghai Huaiyang Gang, it has been relocated and closed down in the past half a century, just like many other long-established catering enterprises. Due to changes in the city, "Yangzhou Hotel" has been moved to Jiangxi Road, East Beijing Road, Nanjing Road, Henan Road, Nanjing Road, West Nanjing Road, East Nanjing Road, Zhejiang Road and other road sections, but "Yangzhou Hotel" has been retained by virtue of continuous innovation and tenacity.
Compared with the "Yangzhou Hotel", the city's many long-established catering enterprises are not so lucky, either because of relocation and other reasons forever out of the historical stage, such as the Baoqing Yinlou, such as Jiuru sub-seat, etc., or to keep the old capital is not moving forward, the business situation and the prospects for the development of a worrying.
Development of Huaiyang cuisine should be adapted to the local innovation
Reporters yesterday interviewed the "Yangzhou Hotel" in charge of the Baozhong He, he told reporters, "Yangzhou Hotel" has experienced a number of relocations so far is still enduring, mainly due to the Mo's father and son and his family. Thanks to Mo's father and son and descendants of the Huaiyang cuisine uninterrupted innovation, over the decades by Mo's father and son and heirs to discover, organize, innovate Yangzhou dishes up to a thousand, most of them combined with local eating habits and the characteristics of the times, and continue to incorporate the style of other cuisines, make the dish is always the most appetizing to diners.
Continuous innovation, so that people are always curious about the "Yangzhou Restaurant" and fresh. For more than 50 years, "Yangzhou Restaurant" according to the different needs of customers, and constantly create new specialties to meet different tastes. For example, a number of innovative dishes, such as three-color fish, pine nut shrimp, etc., are subversive innovations to the traditional Huaiyang cuisine, widely praised by Chinese and foreign customers.
City Culinary Association analysts said that many of the innovative Huaiyang cuisine is now just a more exquisite style of plate, or a few famous dishes simply grafted, the lack of raw materials, cultural heritage and fashion elements of the accurate grasp and calm screening, which led to the Huaiyang innovative dishes "flashy, but not real", the appearance is getting more and more bright, but the taste is not as good as the taste. The appearance is more and more bright, but the flavor is more and more far away from the life of ordinary citizens. Huaiyang cuisine to solve the problem of "going out", first of all, we must solve the problem of how to innovate according to local conditions.
Ah I really hard ah, looking for so many ...... owners look at it hope to help ah