1) Huangpu Club

The top Chinese restaurant in China-Huangpu Club

No.3 on the Bund is the only Shanghai-style top Chinese restaurant named after the Huangpu River. Its decoration is quaint and elegant, echoing the surrounding buildings of all countries. Sitting by the window, the Bund arc is perfect. The local dishes produced are authentic and creative, and both the serving order and the plate setting are quite westernized. The smoked fish is really good. The meat of the silver cod roasted with onion is fresh and tender, and the fried shrimp balls with mustard sauce are very large, which is very satisfying.

Huangpu Club can entertain more than 211 guests at the same time. Among them, five private rooms are enough to accommodate 71 people after merger. In addition, there are three excellent tea rooms, which bring together top-grade tea carefully selected from all over the country. Whether dining or simply enjoying tea, the waiter will choose tea for the guests in time and show the charm of the tea ceremony. Tea and vegetables are coordinated in the same restaurant, which is also the first in China. China white tea set, purple sand teapot, crystal utensils and jade tableware all show elegant taste, so that guests in the restaurant can enjoy a tactile feast.

It has the most dazzling night view of the Pujiang River, which is famous for its star-rated price. However, the environment is full of the flavor of retro old Shanghai, which makes people dream about it. It is a natural place to do business banquets and socialize.

Cuisine flavor: Shanghai cuisine

Suitable types: family gatherings, couples dating, business negotiations, friends gathering

Recommended dishes: roasted onions. Wasabi satan shrimp balls, chilled yellow wine chicken, abalone, foie gras, mustard shrimp balls, shark's fin and steak

Address: 5th floor, No.3 Bund, No.3 Zhongshan Dongyi Road, Huangpu District (near Guangdong Road)

2) Shanghai Cuisine Restaurant: the luxury of Fu 188

Dining here is like being at a party in Eileen Chang's novels. After parking your car outside a Spanish-style house in the 1921s (this place was once the seat of the Shanghai Bank for International Settlements), the waiter will guide you to the private room decorated in the early 21th century style through the corridor decorated with wooden drawing boards and the ceramic tile floor (there is no public dining area here). You may sit in a luxurious private room with an old-fashioned wall clock next to the mantel, or you may sit in the bedroom under the eaves-the smallest private room can only seat 2 people, and the largest can seat as many as 41 people. During the specified time, you can still hear the melodious piano sound coming from the grand piano downstairs when sitting in the private room.

the food here is completely in line with the atmosphere, which makes people fascinated. The kitchen team, led by local chef Tony Lu, carefully selected traditional dishes from Shanghai and its surrounding areas, with exquisite workmanship and exquisite beauty, including many practices of combining Chinese and Western (such as roasted ribs with Kege sauce). We went to "Fu 1188" for dinner recently, and the main dishes we ordered were Shanghai's local dishes, followed by beloved tea and duck eggs, Ningbo-style fried vegetables with mushrooms, fish with crispy sauce, "Plain Goose" (dried mushrooms stuffed with venetian rolls) and sweet but not greasy lotus root stuffed meat.

3) Fu 1139, Fu 1188.

The Fang family, the operator, has a distinguished family background, and naturally has a unique way of catering. Now it has been handed down by the third generation of the Fang family and made a gorgeous turn. It has become a restaurant that does not hang the brand of a club, but has all the advantages of private clubs, such as privacy, high level and personalized service. All the furniture, decorations and lamps in the restaurant were carefully collected by Ms. Fang Yafen, the boss and an old Shanghai collector. Many objects are dated from the grandmother's grandmother's time, but they tell you about Modern Times's last romance, Shanghai, and let you feel the life taste of the mansion people at that time with the tip of your tongue. Because the staff here is very stable, the waiters are familiar with every regular customer here, their tastes and favorite private rooms, and the meticulous service is like the old people in the old mansion, which makes you feel luxurious when you enter the door.

No.375, Zhenning Road, Jing 'an District (Yuyuan Road)

No.1139, Yuyuan Road, Changning District (near Jiangsu Road)

4). No.27, Shaoxing Road, Laoyangfang Garden Hotel (between Ruijin Second Road, South Shaanxi Road) used to be the private residence of Du Yuesheng, a Shanghai tycoon. This background alone is very imaginative. Fireplaces, gorgeous chandeliers, floor-to-ceiling windows and phonographs can vaguely find traces of life in Shanghai in those days. The interior layout is elegant, comfortable and bright, and the small garden outside is small but the light is good.

5) Xijia Garden, an independent European villa, was built in 1913 and was originally the private mansion of Xi Deyi, governor of the Kuomintang Central Bank. After liberation, it was nationalized and became the principal's office building of the middle school attached to Shanghai Conservatory of Music. It was converted into a restaurant in 1998. No.1 Dongping Road, Xuhui District (near Yueyang Road)

6). Passing through the end of Lane 156, Fenyang Road, this old villa with red roof and white walls was completed in 1921. It was originally the private residence of Dai Li, the head of the Kuomintang Military Bureau. It is said that the French were invited to design it at that time, and some of the construction was completed by the French, which basically absorbed the architectural style of France in the early 21th century. From the perspective of modern people, the most distinctive feature of this building is the shape of the roof. (p>7) Speaking of the old villa, Building No.3 of Ruijin Hotel (near Fuxing Middle Road) hiding in Ruijin Second Road must not be missed. Although the facade seems inconspicuous, I stepped in and realized that there was a hole in the sky. There are nearly 51,111 square meters of Woods and grasslands, and western-style small buildings with different styles. No wonder many people who don't like publicity like to hold weddings here. Chiang Kai-shek and Song Meiling were engaged here in those years.

Most foreign-style restaurants are nostalgic. No matter whether genuine or fake antiques are put in together, this kind of stacking is not necessarily crowded because of the height of the floor and the pressure of their own houses. When bringing foreign friends (including foreigners), you can directly combine catering and cultural introduction into one, eliminating the link of sightseeing. Dining in the old villa, sometimes a situation is set at once, so that your rude friends can not be presumptuous, so that the ambiguous relationship is self-evident.

8) Huting

Huting is both a Chinese restaurant and a French restaurant.

In shanghai new world, the only "water eye" that has opened a "new world" is Taiping Lake, and the only restaurant that can enjoy the lake view while eating is Huting. This exquisite villa transformed from Shikumen has three floors, the whole restaurant has only seven tables, and the restaurant of more than 711 square meters has only 81 seats, with an average of 9 square meters for each seat. Such a spacious dining space is also quite rare in Shanghai.

Xintiandi, where the restaurant is located, belonged to the French Concession in Shanghai in the last century, and the building itself has the shadow of French culture. Even though the interior is decorated with blue and white porcelain bottles and mahogany cases, the French-style colored mosaic glass on the window sill still implies its French origin. So "Lake Hall" even has a French name, "Villa du Lac", which means "Lake Villa".

According to Jan Buttgen, deputy general manager of protocol department in Xintiandi, it reminds him of France. This German who is fond of reading Sartre and Nietzsche deeply appreciates the pleasure of enjoying food by the lake, and the sublimation of the charm of food beauty lies in "sharing". In Europe, there is no greater pleasure than sharing the art of life with friends by dense forests and delicate lakes.

In terms of dishes, Huaiyang cuisine is the main dish in the Huting. Wang Guangsen, a consultant of the restaurant, said that "design should also be paid attention to in cooking". The traditional Huaiyang cuisine is "dried silk". Generally, the restaurant uses boiled water to remove the beany smell, while the lake hall uses chicken soup to cook it. The average chef cuts 18 pieces of dried tofu, while the chef in the lake hall can cut 32 pieces. The more detailed the silk, the more delicious it is. In addition, all the meat in the lake hall has been boned, which is different from most Chinese restaurants, so as to avoid the loss of elegant manners of beautiful diners.

some details about the service are impressive. First, when waiting for a meal in the living room, the waiter serves tea and coffee with a smile on his knees, which is neither too humble nor very polite. Second, when dining in a private room, the waiter leaves backwards after serving, instead of turning his head and leaving a butt for the guests like the waiters in other restaurants.

9) Famous Xuan

Hidden in the "Famous Xuan" of Anting Villa, it is really a pleasant thing to put aside the hustle and bustle of the city, invite three or five friends, choose a seat by the French window and have a crab feast with the autumn scenery.

Mingxuan is hidden in the quiet Anting Villa in Shanghai. This Spanish villa, built in 1936, used to be the residence of important Kuomintang officials. The narrow old stairs can only allow one person to walk around. At first glance, it is a typical exclusive house at that time. The crabs of Mingxuan are also well-born, and they are all selected from Zhiqiang Crab Village, the owner of Mingxuan.

Slow work makes fine work, and you should be patient enough to taste crabs.

The porcelain plate containing crab powder and shark's fin, together with the silver bracket, was carefully brought to the table, and everyone had such a small cup in front of them. While wondering, the waiter has lit the stove under the bracket, and the shark's fin and crab powder are "simmered" in front of you. The right heat keeps the shark's fin with crab powder warm but not warm. After eating, the soft, waxy and smooth taste is accompanied by the unique sweetness of crab powder, which gently blows the taste buds in waves and soothes the nerves of the whole body.

steamed hairy crabs are the best embodiment of the "crab flavor", so you can tell whether they are good or bad. The rigidity of the crab shell is in sharp contrast with the softness of the meat, which aroused the desire of the diners as soon as it was served. In fact, the way to eat crabs is really a waste of time. Rinse your mouth first to remove the odor, leaving enough room for aftertaste, and then slowly "picky", supplemented by dense balsamic vinegar, in order to let the rich original flavor of crabs ferment and disperse. Finally, a small bowl with floating petals is served on the table, and after washing your hands, the meal is truly complete.

signature dishes of crab banquet: shark's fin with crab powder, asparagus with crab fillet, stir-fried crab paste, crab yellow fish lips and steamed crab claws.