Hanyuan was formerly known as Xue's private restaurant, and later moved to the Bund and was renamed Hanyuan. The restaurant is located next to the Peace Hotel, the store is low-key, and it is well-known in the food circle, and Carina Lau once visited here.
The decoration of Hanyuan is quite retro and republican-like, and the simple decoration is warm and homely. The restaurant is positioned as a mid-to-high-end private restaurant, the owner is an authentic Shanghainese, and the dishes are mainly local dishes and Huaiyang dishes. There are only private rooms in the store, charged per person, and the kitchen serves its own dishes, and the dinner is generally divided into three grades: 500 yuan, 800 yuan and 1000 yuan; Weekday lunch market from time to time to launch preferential packages, usually about 200 yuan.
Chef Han Yuan has a background in working in mid-to-high-end hotels, the chef of cold dishes is from the Osmanthus House of Shangri-La Hotel, and the chef of hot dishes has worked in the old Jiangsu and Zhejiang Hui, and is well versed in the way of local cuisine, and has solid skills.
The most fascinating thing is the Yangtze River three fresh, the saury and anchovy are all freshly caught from the middle and lower reaches of the Yangtze River, absolutely fresh. Because the pressure of the river water is much less than that of the seawater, the river fish is not as thick and hard as the bones of the marine fish, and the meat is tender rather than crispy. Zhang Ailing has three hatreds, one of which is "anchovy spiny", in fact, people who love fish will notice that the fish with more spines in general, the more plump and tender the meat, anchovy and saury are the best examples. Although the size of the fish in Hanyuan is not as good as that of the bottle feast, the ingredients are fresh enough, and the chef is sophisticated and seasoned appropriately, so that the umami taste is brought to the extreme. At Hanyuan, the two types of fish can be divided into half or one per person, depending on the budget.
Hanyuan has a fixed supplier of pufferfish, and it is also a good thing to come here to eat puffer fish in spring, and you can eat puffer fish for a package of 1,000 yuan. It is often said that eating puffer fish has one liver, two skins and three meats, and the liver is the most poisonous and the most tender and delicious part, but the back kitchen does not keep the fish liver, and it is braised out, and the thick fat fish skin and fish meat are also satisfying. I would like to add that most of the people who eat fugu poisoning in the news are self-caught wild pufferfish, but the puffer fish handled by professional restaurants can rest assured that puffer fish is a delicacy on the table in Japan.
Perhaps related to the chef's resume, the more high-end Cantonese dishes such as sea cucumber, lo fin and abalone are well done, the ingredients are handled properly, and their original taste is retained, which is quite highly evaluated, and the golden hook lo fin rice for weekday lunch is recommended for only 158 yuan. A small amount of foie gras, fried lamb chops in red wine and other French dishes are also worth trying.
The restaurant claims to be the main exquisite local dishes, and the products are often flawed, which is a little regrettable. Whether it is seasoning or heat control, the chef has a good control, and there are amazing works of cold and hot dishes, but the quality of the ingredients is uneven, resulting in unstable production. For example, the classic braised pork in the main dish is too fat, and it is not easy for guests to accept; Chongming wild eel is designated for Xiangyou eel, but unfortunately sometimes the freezing time is too long, and the meat is not firm enough; For seafood with high transportation and preservation costs, the freshness is not ideal, many dishes in Hanyuan will use fresh shrimp, and the rich and oily soup cheese shrimp balls have won unanimous praise, while other dishes with light practices, guests often eat weak shrimp meat; The fried shrimp is made of river shrimp, and the product is very stable, so it is recommended to pay attention to the selection of dishes when ordering.
In addition, Han Yuan often advertises its king snake, because the ingredients are not very stable, the snake meat of three or four snake soup is old and tender, if you want to try snake meat, its salt and pepper snake meat may be more satisfying to you.
On the whole, Hanyuan produces a mixed range of good and bad products, and if your budget is more than 1,000 yuan, you can basically eat high-quality dishes. As for the preferential set menu for the noon sale, the price is lower, and it is not possible to eat high-quality representative dishes, and the production seems to be more volatile than dinner.
There is no loose platform in Hanyuan, only private rooms, which can seat 4 to 15 people; The environment is elegant and low-key, and you can see the bustling street scene from the window. The service is acceptable, there is no outstanding, and it is more than enough to meet the needs of enterprises, relatives and friends. For high-end banquets, it is recommended to choose a more decent bottle banquet, which is relatively more cost-effective.
