I was brought to the original one in Shanghai 5 years ago, and my friend was so warm to order some signature dishes like stir fried river shrimp and stir fried egg white with fish chunks. Somehow those might not even be as good as some other Shanghai restaurants in Taipei and HK. This branch is just next to the Regent Beijing. Why not for a try?
1. ordered the tea Bi Luo Chun 碧螺春. RMB48 (US$6.5). It's very fragrant and takes more than 10 minutes to have the full fragrance. 2. Now that in many mainland Chinese restaurants, they care to put one more pair of chop sticks for hygiene purpose.
3. pickled turnip RMB15 (US$2). Nicely pickled and served in chill. So appetite. 4. Drunken chicken RMB28 (US$4). The chicken was marinated salty and soaked in the yellow wine for contrasting the flavour. Very original and local.
5. deep fried cod filet RMB88 (US$14). The more expensive one but not that good. Quite oily and the thousand island dressing is a bit lousy. 6. mixed mushroom with abalone sauce casserole RMB58 (US$6). A bit salty to me but the mushroom was done nice. Rinse well too.
7. Jelly fish in aged vinegar RMB25 (US$6). Very nice vinegar. The jelly fish should have been done a bit more soften. Kind of chewy of this one. 8. pan fried dumpling RMB22 (US$5.5). Above average and good that they have some chopped scallion to make it less greasy.
9. Tomato winter melon salty pork soup RMB15 (US$2). I wondered how it would taste for this combination but it turned out it's very nice. Quite different to taste tomato soup in salty soup base. 10. the table setting.
3 comments:
The dishes look good.
The price of this restaurant may be cheaper than those in HK, but quite expensive for local people though.
So this restaurant is more for foreigners/tourists.
I think this restaurant is like Maxim's grade in HK but a lot of locals visit there and it's quite full house. Well, there are still a lot of medium rich people who can afford this kind of restaurant.
The cost of living and quality of life in China really picked up fast then.
Post a Comment