[2024 Shanghai Restaurant] Travel Guide for Shangri-la Jiangnan-wok (Updated Oct)
Address:
No. 551 Haiyang West Road, 7th Floor of Shanghai Pudong Shangri-La Hotel at the Bund.
Opening times:
Open 11:30-14:30For reference only
Huaiyang cuisine that adheres to tradition while constantly innovating.
I've been to Jiangnan Zao in Nanjing before, and I have fond memories of this Huainan cuisine. I heard from a friend that a Xiangju Jiangnan Zao Chinese Restaurant (Shangri-La Qiantan Branch) had opened in Shanghai, so I chose a noon to meet up with everyone.
The environment is elegant, and both the lobby and the private rooms have an antique charm. As soon as I entered the door, I felt the meticulous service, no wonder there are so many guests.
It is said that Master Hou from Nanjing serves as a consultant, and Master Zhu, who has a deep foundation in Cantonese cuisine, serves as the chef. I wonder what kind of passion collision will the combination of the two have?!
This time I chose some new summer dishes:
Stuffed Crab Yellow Croaker
It looks unremarkable but is full of surprises. As soon as the chopsticks touch it, the crab roe and crab meat flow out, and the freshness of the yellow croaker is combined, which is unforgettable!
Jade Hibiscus Lobster Ball
It looks like a landscape painting in front of us. The chewy lobster balls are set off by the jade-colored spinach soup, which is extremely delicious.
Three Shrimp Yangzhou Fried Rice
The aroma is already overflowing when it is served, and there are full of shrimps in the pot! The Yangzhou fried rice with a fresh and sweet taste and full of wok aroma is mouth-watering! The rice grains are distinct and golden, and I finished it all to show my respect!
Jade Almond Tofu
Both the appearance and taste are online! The strawberry powder is used to make the hibiscus, which is vivid and lifelike. The rich almond flavor is paired with the green spinach juice, which seems to dissipate some of the heat!
In addition to group meals, it is also suitable for business banquets! It incorporates new ideas based on seasonal dishes, and will not disappoint!
MiaChaser
Where to eat for Mid-Autumn Festival?
Autumn is the season to taste autumn. Light and moist, in the square inch dining table, use food to perceive the rotation of the four seasons, and find the natural taste that amazes the taste buds. Xiangju Jiangnan Stove cooks seasonal ingredients with clever ideas, bringing diners a limited taste of autumn delicacies.
Autumn new dishes highlights
Zhangshugang Chili Loach
The innovation of this autumn dish. Selected tender loach, cooked with the unique spicy chili of Zhangshugang, fresh and spicy, fragrant. Every bite is a careful interpretation of simple ingredients, which is memorable.
Autumn chestnut black gold garlic roasted eel
The plump and tender eel is deboned and cut into pieces through exquisite knife work, forming a naturally curled shape, so that it can more fully wrap the red-burning sauce carefully prepared by the chef, which is more fresh and rich. Paired with the "soft gold" black gold garlic, this flavor is rich and flavorful, and as a seasonal ingredient in autumn, chestnuts bring a more gentle and sweet taste to eel.
Osmanthus sauce Lipu taro blue lobster
The authentic Lipu taro has white meat and is full of small purple tendons. It is a treasure in taro. The delicate meat and rich aroma complement the fresh and delicious meat of the blue lobster. The taro is first steamed and then boiled to stimulate the fresh and sweet taste. Then, the autumn osmanthus is ground into juice with seasoning, and the thickening is poured on the blue lobster balls that are fried with paste. This creative seasonal dish "Osmanthus Sauce Lipu Taro Blue Lobster" is amazing. This unique flavor journey.
Fig autumn pear stewed old chicken soup
The temperature is getting cooler, and the diet should be supplemented with warmth. This soup is made with fresh figs and warm and delicious old chicken. It is cooked with the Cantonese concept of slow stewing for six hours in a stove. It is an ideal autumn soup, full of fresh fragrance and sweet.
Finger orange red osmanthus chestnut
This dish is a perfect encounter between the taste and color of autumn. The petals of Dan Gui, with the warmth of early autumn, blend into the golden chestnuts, the sweet scent and the delicate taste of chestnuts are intertwined, and the finger orange fruit scent is decorated on the top, and the rich taste makes the diners shine.
Fresh peach gum in water and white fungus soup
Choose peach gum and Gutian white fungus, two ingredients suitable for autumn moisturizing, the crystal clear color and fresh and sweet flavor are especially popular with ladies; and "fresh in water" is also a seasonal choice, Qianshi and horseshoe are refreshing for this dessert The taste is a lot more colorful; the addition of rock sugar adds just the right sweetness. In the end, this dessert conquered the taste buds of a group of diners with its sweet and non-greasy characteristics.