In 2015, when the whole of Shanghai was still immersed in the Chaoshan beef hot pot craze, a high-end private restaurant specializing in "trendy cuisine", Jingxi Hui, opened in a villa in Changning District. The owner, Du Jianqing, is from Puning, Guangdong, and has been the owner and consultant of several high-end restaurants. With more than 20 years of experience in the industry, he is well-known in the industry, and coupled with his excellent food performance, Jingxi Club is quite popular with celebrities in Shanghai. In addition to being highly recommended by many gourmets and food media, the Elite Club has also been awarded the title of "Michelin Recommended Restaurant".

The area of the single-family villa where the Elite Club is located covers an area of about 400 square meters, and the maximum reception capacity does not exceed 60 people. Of course, many diners choose to order only when they arrive at the restaurant. Since the ingredients are not fixed every day, the set menu will change accordingly, and the manager will negotiate with diners to adjust the menu according to the situation of the day. There are 10 chefs in the kitchen, all of whom have many years of experience, and each table of dishes is meticulously crafted without pursuing speed. It is worth mentioning that a small number of high-quality ingredients are specially supplied to foodies, and diners can explain their intentions if necessary. The restaurant's wine list is not much related to the menu, and the common famous wines are listed, and they are not confined to a certain school or category.

Banquets are generally divided into eight categories of dishes: appetizers, congees, appetizers, stewed soups, main dishes, seasonal vegetables, staple foods, and desserts. Appetizers are stomach soups or seasonal fruits to pave the way for the main dishes. Porridge is the main Chaoshan porridge, the official is also used to call it health porridge, stomach porridge, common chicken soup health porridge, abalone health porridge, etc., light and sweet taste is suitable for meals. Appetizers are often frozen afternoon fish and braised foie gras, which are fragrant and delicious. The soup is made with fresh ingredients of the day, such as consommel slices, simmered fish maw with yellow chanterelles in June, Hokkaido shell pillar soup, and braised abalone with dendrobium chicken, which are highly praised by diners and can dispel the thick and greasy feeling of the previous dish.

In terms of the cuisine of the main course, the Elite Club is not limited to traditional Teochew cuisine, as well as the "original taste" of Teochew cuisine. Du Jianqing said, "The essence of Chaoshan cuisine is good ingredients, as long as the traditional seasonings and excellent quality local ingredients are not replaced, everything else can be eclectic, and everything has to be airlifted from Chaoshan." "For example, the quality of large yellow croaker and hairtail fish in the East China Sea in Jiangsu and Zhejiang is better than that of Chaoshan coast, and Jingxi Hui chooses the best. Here we recommend the innovative dish of Jingxi Ruyi Roll, which is a new trendy dish with Chinese and Western fusion fillings, including Chaoshan Huilai Fishing Port's special dried fish, Argentine red shrimp, Hokkaido shellfish, local squid, and the condiments are chives, water chestnuts, black truffles, pepper, etc., and then served with cheese, butter, parsley, etc. as a sauce, and the outer ring is wrapped with Italian extra-large macaroni, which has a very unique taste. Chaowei roasted fish maw steak is also a new type of Chaozhou dish, using dried white fish maw for pretreatment such as slicing first, and then adding Japanese scallops, dried Chaoshan shrimp, Chaoshan flat fish and old chicken lean meat to make Chaozhou thick soup, simmering slowly over low heat to make it naturally juice, the taste is soft and tender, satisfying. Chaoshan's traditional famous dishes Chaoshan braised goose head and frozen flower crab are also the strengths of Jingxi Hui, which vividly reflect the advantages of the ingredients.

There are not many bright spots in the season, and the performance is medium and medium. The staple food is generally Chaozhou preserved rice, using old dried radish fermented with oil, cut into cubes and fried Northeast Wuchang rice, the sauce is fragrant, and there is no greasy feeling at all, which is worth recommending.

The overall environment of the Elite Club is simple and simple, with a large private room, bar counter and kitchen on the first floor, and 4 private rooms on the second floor. Du Jianqing is very particular about the details, wine glasses, porcelain tableware, four-layer linen tablecloths and other objects are carefully selected. Every diner who visits can feel the sincerity of the Elite Club, and the professionalism of the waiters is much more professional than that of ordinary Teochew restaurants.