Private cuisine in Shanghai is prevalent, each with its own gimmicks, but not many of them are good. The White House has been open for more than 30 years, and rare game is one of its specialties, even for seasoned foodies, who may not have seen these unique dishes. If you're looking for a curious foraging trip, there's no better place to visit the Bai Restaurant.

Born in Beijing, the owner Bai Quan grew up in Shanghai, and when he became an adult, he traveled north and south, and his wealth of knowledge prompted him to open this small shop. In the early years, after newspapers and magazines in Shanghai reported on it, it became a popular restaurant for a time. Diners who are not familiar with it are often stumped when ordering, and they have never seen the food on the menu. Even Mr. Zhao Kaihao, who studies food in Taiwan, felt fresh, saying that some dishes were not recorded in the Chinese food database established by spending nearly tens of millions of yuan.

Among several novelty dishes, the "Sauce Fried Dragon Bean" from Hainan looks like a home-fried seasonal vegetable, which is the most green and easy to accept, so it is the most ordered. Dragon beans are also called four-sided beans, the texture of the coarse bean is a bit like a cactus, only Hainan is planted in China, the kitchen uses a method similar to Beijing sauce to fry pork liver, and adds sugar, the thick flesh is both flavorful and slightly sweet of Shanghai style dishes, and the bitterness of the flesh can also be tasted, it tastes fresh and crisp, and the return rate is super high.

From Jiangsu and Zhejiang, "Kaiyang mixed with mountain whiskers" is the most eye-catching cold dish. According to Mr. Bai Quan, this plant was originally seaweed, and later evolved into its current appearance due to the movement of the earth's crust, and is mainly produced in the mountainous areas of Jiangsu and Zhejiang. The moisture content of this mountain whisker is very low, the appearance is curled, and the taste is dry, Mr. Bai grasps these characteristics, and adds sesame oil, fine salt and cold dressing, and adds diced shrimp to accompany the flavor, which means "from the sea, back to the sea", a fine taste, the freshness of the shrimp does add a lot of color to the rich salty fragrance, and the ingenuity of the epiphany dish name is worthy of Mr. Bai's proud work.

The cold salad "multi-flavor silver bars" from the west are also interesting. Silver bars are commonly known as "earth spirits" in the local area, after the ground part dies before the frost, the underground tubers are formed, the color is white as jade, the texture is fine, juicy, and it tastes sweeter and crisper than bean sprouts. Silver bars were once a tribute to the court of the Ming Dynasty, and now there are occasional appearances in domestic restaurants, often hot stir-fried methods, and the Bai family restaurant is more crispy when mixed cold, especially suitable for summer eating. In addition to these, there are also special dishes such as horsehead orchid, Okinawa sea grapes, and ground ginseng, and if you are lucky, you will definitely recommend Mr. Bai in the store, and the atmosphere is very joyful. However, the cucumber looks very ugly, and there are basically few people who order it, so curious diners may wish to try it.

In addition to these grotesque dishes, the Bai family restaurant also has nearly 100 dishes, covering multiple cuisines, and the products are very miscellaneous, and the taste polarization is obvious. In general, the kitchen is better at Beijing, Shanghai and Jiangsu and Zhejiang cuisines. Among them, the braised river eel has won the "Chinese Cooking Gold Award", sweet and sour, the price is 300 yuan, if you want to eat, you need to make a reservation in advance. For example, the pork liver in sauce in Beijing cuisine, the lion's head with crab roe in Huaiyang cuisine, the shredded eel with oil in Shanghai cuisine, the grass head circle, and the two-sided yellow, as well as the exclusive secret Bangbang Bone and Braised Tofu with three shrimps, are all highly rated dishes, and the taste is suitable for the public, and you can't go wrong with ordering these dishes. The Sichuan cuisine and Cantonese cuisine in the back kitchen are not played well, and the methods such as sour soup fat beef and claypot rice are not authentic, so it is not recommended to try.

Most of the ingredients in the restaurant are flown from Yunnan, Hainan, Sichuan, Xinjiang and other places, so the price of the dishes is slightly expensive, and the price increase has been more obvious in recent years. Compared to this price, the taste is not very good, and the slight deficiency is that the processing of the ingredients is slightly rough, such as the fiber of the dragon bean is not torn clean, and there is residue in the occasional taste, and the impurities of the mountain whiskers are not cleaned up, so you should pay attention to it when eating.

The storefront is relatively hidden, so you can miss it if you are not careful. The small store only has a few Eight Immortal Tables, which is a typical old Shanghai decoration style, and the dining tables and toilets are very clean, and the dining is quite comfortable. But the small shop is hidden in the alley, and the indoor signal is very poor.