Gui Hua Lou

One of the restaurant week check-ins, good value for money. Although the decoration of the restaurant is a bit old, the overall environment is still quite comfortable, the service is also very good, and you can park for free when dining, which is quite convenient. I have tried a lot of Huaiyang cuisine recently, and the level of Guihualou is [strong][strong]. The dishes are traditional, without too many fancy plating, but the taste is very satisfactory, the overall taste is light, and it is fresh. In addition, I ordered the pepper and sesame Wenchang chicken, which is very good, with a thin outer layer, a crispy texture, and a light pepper and sesame flavor.

At noon on a weekday, I ordered a set meal for China Restaurant Week for 148. |Double-flavor platter^ Crispy eel and braised pork. The crispy eel tastes sweeter and is over-fried. It tastes a bit like softened puffed food. The braised pork is quite normal. |Crab roe stewed lion head^ Lion head is a specialty of Huaiyang cuisine. It is very soft and sticky, and the seasoning is also excellent. The green vegetables can also neutralize the greasiness of the meat. However, there is less crab roe and it is basically not tasted. |Crab roe pumpkin chicken head rice^ The chicken head tastes chewy and chewy. It tastes fresh when eaten with crab roe. There should be egg shreds in it to enrich the taste. Of course, the cost is controlled, and the crab roe is also less, so the freshness is slightly worse. |XO sauce shrimp balls^ The shrimp balls taste chewy and have no fishy smell. The XO sauce is well seasoned. There are a few slightly bitter asparagus at the bottom. | Stir-fried seasonal vegetables^ It was stir-fried spinach, with the old roots removed, and astringent, slightly wok-fried flavor, reflecting the standard of a large restaurant |Yangchun noodles^ The seasoning was slightly light, the noodles were soft and not chewy, average. Restaurant Week is still an attractive marketing method. With limited costs, businesses will not display their signs. You can try nearby, but there is no need to go there specifically.

I took my mom to Guihualou for dinner on Thanksgiving Day. The set meal for two included drunken crab and crab roe lotus. It was also a good time to eat crab. The portion was very good. The female crab was more than 300 grams, and the crab roe was enough to fill you up. The stewed lion head and scallops were also very good. The scallops were very large, and the lion head was fragrant and tasted like it was hand-made. The only bad thing was that the waiting time was too long. Almost the whole meal was rushed out, which was a less than perfect experience. If the restaurant manager and waiter hadn't been nice, I would have really wanted to give a bad review for the repeated waiting in a five-star hotel... Forget it, forgive others when you can😊

Puxiang's Guihualou is located behind Zhengda Mall, a five-minute walk from Lujiazui subway station, on the first floor of the Shangri-La. A friend's birthday dinner. I rushed here after get off work. The ambiance is elegant and refined. Upon entering, you'll see a table filled with trophies. On weekday evenings, most of the guests are business travelers from nearby. The waiters are very friendly and the bone dishes are frequently changed. The cuisine here is primarily Huaiyang cuisine. The osmanthus tea has a light osmanthus fragrance, which is delightful. For cold dishes, I love the peony shrimp; the shrimp are incredibly springy and refreshing in the summer. The charm of Huaiyang cuisine is fully realized here. The Eight Treasures Winter Melon Box, a small, crystal-clear box, conceals a hidden secret—a truly ingenious creation. The Crispy River Shrimp, a sesame ball stuffed with river shrimp, blends the crispiness of the sesame ball with the sweetness of the shrimp, making it incredibly appetizing. The lion's head with sea cucumber, perfectly puffed, is paired with Yangzhou lion's head, a dish with a 40% fat and 60% lean cut. The broth is thick and rich. The braised dried bean curd is a dish that showcases the chef's knife skills. The dried bean curd is chopped as fine as hair, and the broth is delicious! The emerald lotus crab shell is a favorite. The shell, made with egg whites, egg yolk, and crab meat, is golden and shiny. The crab meat is fresh and smooth, and you can't stop eating it. The Yangzhou fried rice is the standard portion, with the egg liquid coating the rice grains, creating a silky texture. Even though I was already full, I still finished the whole portion. The dessert was also excellent. The mango jelly pudding was fresh and had a natural sweet mango fragrance with an icy cool texture. The delicate ice flower is nourishing and beautiful, perfect for women. A truly delightful meal for both the host and the guests. I'll definitely bring my family for a visit next time.

Fresh green, tender green, bright green, emerald green... Why is it that when the enchanting green fills our eyes like a tide, softening our vision, we subconsciously sense the arrival of spring? Light blue, sky blue, azure blue, deep blue... Why is it that when the soul-stirring blue fills our eyes like a sea, refreshing our vision, we subconsciously sigh, summer is surging. Pink, vibrant red, alluring red, fiery red... Why does this vibrant and overflowing red stir our hearts and stir our passion? This is clearly the color of summer, so why do we pretend not to see it?! Summer has arrived, bringing with it its irresistible passion; summer has arrived, bringing with it the energy nurtured all year long. Just like the two flavors of Osmanthus Tower right now, seemingly a fusion of the slow-cooked Huaiyang cuisine and the elegant, authentic Cantonese flavors, the sparks it sparks will make this summer even more exhilarating and flavorful. The cold dishes were incredibly beautiful. I'd expected them to be more visually appealing than flavorful, but they surprisingly captivated my taste buds. The seemingly plain flower crab soup was bursting with freshness and richness. The giant prawn balls, wearing sun hats, were as white and tender as a young girl. Is that the hem of a turtle?! So plump and glutinous, as delicate as a young woman, and bursting with collagen. The large braised river eel was a luxurious source of protein and brimming with unsaturated fatty acids. This is the taste of summer, the splendor of summer.

I am so excited to come to Guihualou again to taste its seasonal delicacies. Recently, Chef Gao, the head chef of Guihualou in Pudong Shangri-La, and Chef Lin, the head chef of Kerry Hotel, jointly launched a series of seasonal dishes in spring and summer. The delicious food should not be missed. The assorted cold dishes served were amazing, with beautiful and delicate presentation, moderate salty and fresh taste, refreshing and appetizing. The signature flower crab soup is full of fresh and fragrant ingredients, and a big mouthful of crab meat is fresh and sweet. Great! The prawn balls with yuzu roe are so big and chewy. The fish roe sprinkled on them feels so wonderful when they burst in the mouth. They are fresh, chewy, delicious, and addictive! The first time I ate this famous Jianghuai dish, the soup base made from the shank bone was milky white, light and fresh, and the pucai soaked in the milk soup was crispy and tender, refreshing and delicious. Black pepper skirt, wow, a big piece of turtle skirt~ Fat and delicious, top quality, this is the most tender and plump part of the turtle, it is not so delicious to chew it normally, a big piece is full of collagen. Braised river eel, such a big and fat eel, tasty and delicious, I love it so much. The last dessert is bird's nest ice flower Linglong, such a cool bird's nest and white fungus, haha, a comfortable meal.

After having brunch here once, I've been excited about the Huaiyang cuisine and have been wanting to try their signature dishes again. Coincidentally, I arrived just in time for their 18th anniversary celebration, which was incredibly lively. The atmosphere was dominated by red, creating a particularly festive atmosphere. The Peony Shrimp were incredibly large, and they were river shrimp. The presentation resembled a peony flower, refreshing and beautiful, and the river shrimp had a perfectly chewy texture. The Osmanthus Duck was incredibly large, almost goose-sized, and the meat was tender and fragrant. The Golden Bun Curry Shrimp had a particularly rich and satisfying curry flavor. I even had the accompanying steamed bun, hehe! The shrimp here are incredibly large (I'm eating shrimp again, and I love it. I actually wanted the Lion's Head). The meat was incredibly chewy and delicious. The Huaiyang Braised Dried Shredded Vegetables. You can't go here without trying Huaiyang cuisine, so I'll leave the Lion's Head for once. The broth is a must, and the knife skills are absolutely amazing. The stir-fried red robe Qingyuan chicken was absolutely the most unexpected dish. I don't like spicy food, but I ate more than one piece. It's made with Qingyuan chicken, and the chicken is crispy on the outside, tender on the inside, and juicy. Amazing! Finally, I have to mention their Yangzhou fried rice. It's a classic, with over a dozen ingredients mixed together. The soft rice is tightly wrapped in a golden egg, and it's not greasy but incredibly fragrant. Even after a full stomach, I can still devour a bowl! I'm getting fat!