Later, when I returned to China, I found that the old Swan Pavilion had been demolished. Apart from endless regrets, he loved cooking in the kitchen since he was a child. One idea was to open a western restaurant and pick up the old dishes he tasted as a child. The red and white plaid tablecloth with the same material and color as Swan Pavilion restored an old western restaurant in Shanghai. According to the boss, some old dishes in the restaurant were recalled by him and Koehler when they were in' Gashan Lake'. Customers often talk to him about some dishes that have been eaten but can no longer taste. The boss promised to try his best to help customers recover their memories of delicious food. Every new dish has to be tried hundreds of times in the kitchen before it is made. Simple taste is not enough. Only when the ingredients and cooking methods are stabilized can the boss safely add the names of dishes to the menu. Nowadays, the number of dishes in the restaurant is more than twice that at the beginning of its opening, and the menu is getting thicker and thicker. It is planned to add 1-2 dishes every quarter, authentic old Shanghai western food.

Look at the old photos on the wall, black and white photos, telling the dusty past of four big families in Shanghai a century ago. It turns out that the owner of this restaurant is the grandson of Nie Jia's four-year-old niece Nie Qibi, who is the youngest granddaughter of Zeng Guofan, the four famous ministers in the late Qing Dynasty. In this way, Lao Koehler's taste in the boss's gestures, many years of overseas life experience, and the Shanghai culture passed down by the whole family are all reflected in his restaurants and dishes.