Manyuwang

To put it mildly, the store is hidden away from the city, surrounded by barbecue stalls and restaurants with a smoky atmosphere. As soon as the door was opened, six or seven long tables were packed into the small room, facing the eel-roasting stove. The King of Eels has its own specialties since the eel fry. When I chatted with the seafood chef before, he told me that in fact, Chinese eels are no worse than Japanese eels. For a while, due to large-scale hunting of natural eels that Japan was proud of, they were almost extinct. , Secondly, China has a vast land and rich resources, and eels with good appearance can be cultivated from Shunde in Guangzhou to Qingdao in Shandong. Some people like the tenderness of small eels, while others like the fatness of large eels. These can be satisfied. In addition to excellent breeding, according to an interview with "FoodieMagic", Eel King's eel fry will also undergo a clean water culture to remove the earthy smell after being transported to Shanghai. The menu in the store has a wide range of choices, including both styles of eel rice, as well as regular eel dishes such as white eel and eel liver. The method of steaming first and then grilling is the Kanto style, which keeps the eel in a moist state, and the eel sauce and the gelatin-rich skin work together to give people a sticky feeling. After taking a spoonful, I saw the eels curled up on the rice. The deep red eel juice stained the white rice oil, which was attractive and moist. If there was a perfect description for this moment, I would say that eels are like moss growing on stones in a wet forest after a rain. It is soft and fine, seemingly weakly attached to the rice, but in fact the mouth is filled with charcoal fire, burnt aroma, and even the vitality of the ocean. It is water that nourishes the meat that melts in your mouth, and it is fire that forges the withered and lush texture.

This is an eel rice restaurant with high online reviews. Each eel rice is grilled only after the order is placed. The boss is serious and concentrates on grilling the eel. The eel is slightly crispy on the outside and tender on the inside, and tastes very good👍

There are more and more eel specialty stores now, but because eel cooking requires a lot of knowledge from material selection to grilling, and even details such as cutting and skewering are important, the quality of the products is also uneven. Which one do you recommend the most? At present, it is this one. Eel King is managed by Chef Zhang and his wife, but the whole cooking process is done by Chef Zhang alone. In addition, the eels are killed and grilled alive, so if you want to eat delicious ones, you still need to be patient. Three ways to eat eel Three ways to eat are rice bowl, bibimbap and soaked rice. Chef Zhang's three ways to eat eel are Kansai style. Compared with the plump and tender Kanto style, the Kansai style has a crispy skin and firm meat. My favorite way is to eat it with bibimbap. Eel and rice, add chopped green onions, seaweed, sesame seeds and sansho powder, and add some sauce to mix well. The eel sauce is clear and flavorful, which not only moisturizes the fish meat and rice grains, but also does not cover the fish fragrance and the smoke of charcoal grilling. Grilled eel liver with sauce The deliciousness of eel rice was expected, but the deliciousness of grilled eel liver was an unexpected surprise. I regretted ordering a skewer conservatively. Not only the fish liver, but also the fish intestines. The fish liver itself was grilled to be soft and tender, and the fish intestines were crispy and chewy. The sauce was fragrant and not fishy at all. Eel tamagoyaki The roll was a little loose, but it was not a big problem. It was fragrant, smooth, tender, and delicious. I liked it.

I like this Japanese izakaya very much. The storefront is very inconspicuous, with a white wall, which is easy to miss. The space inside the store is very narrow, with four four-seater sofas and a bar. If there are no seats when business is good, it will be a disappointment. The dishes are definitely worth recommending. My favorite is the three ways to eat the eel rice here. First, eat it in the usual way, then pour in sesame seeds, green onions, and seaweed strips, and the taste will change immediately. Finally, you can make it into soaked rice. Once the soup is added, add mustard to adjust it. The taste is very delicious. It is my favorite. Other barbecues are also very good. Although the environment is a little small and the smell of oil smoke is a little heavy, I still like it here.

It is said to be the best eel rice in Shanghai. After eating here, I feel it is too exaggerated. There are several eel rice restaurants in Shanghai that are better than this Eel King. The storefront is inconspicuous. I walked past it and came back. There was a seat when I came without reservation. I was seated, tea was poured, a small salad was served, and there were no towels or wet wipes like in Japanese restaurants. Two people ordered the best eel rice and three-course eel rice, both for 180 yuan. The eel meat is a bit thin. The eel meat in the best part of the eel rice should not be so thin. There are also a little more burnt parts on the surface, and the small part is a little more. Eel liver is 30 yuan, a little dry, eel bones are 25 yuan, there is an indescribable oily smell, not delicious. As an eel rice, it is also named Eel King, but the taste is not worthy.