Hanshe Chinese Restaurant is the earliest brand of Madam Zhu's Kitchen, which opened its first store in Shanghai in 2008 and currently has a total of 5 branches in Shanghai, of which Shanghai 889 has been rated as a Michelin Bib Gourmand recommended restaurant. Hanshe Chinese Restaurant has only one branch in Beijing, and "Hanshe Sichuan Restaurant" is the group's latest brand, which opened in China World Mall in May 2017. The menus of the two stores are completely different, and each has its own characteristics.
Beijing TV's "Food Map to the End" once reported on the shredded beef of the Hanshe Sichuan restaurant. Dengying beef is a famous snack in Sichuan, because the meat slices are thin enough to pass through the light, like the effect of folk shadow puppetry, so it got its name, and has a history of more than 100 years. On the body of each cow, only less than ten catties of meat can be used to make Dengying beef, and the lack of tendons and delicate meat are the primary requirements. After a complicated process, the finished dish is crystal clear, translucent, crispy and delicious, with a certain toughness, suitable for fine chewing.
Iron pot radish mutton is a good dish in winter, which can only be tasted in Hanshe Sichuan restaurant. Xinjiang sheep with delicate meat is selected, cut into squares of similar size and stir-fried, and then added fresh butter, Dahongpao peppercorns, Erjingtiao chili, Yongchuan tempeh and Sichuan mash to stew, when the lid is lifted, it is hot and fragrant. Be sure to eat it hot, the hot lamb is blown and cooled down and stuffed into the mouth, and the sauce hangs on the lamb pieces, which is full of flavor.
The recipes of the two families are very exquisite, each dish is illustrated, and each has its own independent menu. Among them, the dishes of Hanshe Chinese Restaurant are very rich, and there are also many Jiangsu and Zhejiang cuisines; Hanshe Sichuan restaurant is basically based on Sichuan cuisine, and there are also some old fire soups. Among the Hanshe Chinese restaurants, Chongqing Mao Xuewang, boiled fish, spicy chicken, pepper and beautiful frog fish head, and gluttonous river tuan are very popular, which is not a dish in Hanshe Sichuan restaurant. The dishes of the latter are also attractive, such as pepper eel, dry braised mandarin fish, spicy crispy fish, Wuliangye roasted fat sausage, and fish-flavored peas, sweet roasted white, river bean curd and other dishes are also very authentic. In addition, Hanshe Sichuan Restaurant has more abundant dim sum, including green onion and radish shredded ham crisp, sour soup dumplings, chicken sauce pot stickers, beef pot helmets, brown sugar fried fruits and other classic dim sum.
The décor of both stores is exquisite, elegant but unconventional, and the store is dotted with greenery. Comfortable tables and chairs are paired with murals on the walls, creating a spacious and bright dining space. Both stores have private rooms, with the larger private rooms at the Vantone store. The waiter is kind and polite, the water and bone plate are very timely, and the voice is soft, which makes people feel comfortable. You will need to wait for a table during peak periods, so it is recommended to book a private room in advance.
