Before being selected in the Michelin Guide, Nanlu Zheli was already a favorite of many local diners, and after the Bund restaurant won its first Michelin star, Nanlu Zheli became the number one choice for tasting Hangzhou cuisine in Shanghai. There are two branches in Nanlu Zheli, one is located in Julu Road Jufu Building, and the other is located in the Bund in Sichuan Middle Road, of which the Bund store was originally "Nanlu Bixiang", and after the flop "Zheli", it overshadowed the Julu store and won the star in one fell swoop.
Pan Zhangli, the head chef of Nanlu Zheli Julu Restaurant, has been in the kitchen for more than 20 years, specializing in Hangzhou cuisine, and has worked in well-known restaurants such as Hangzhou Kuiyuan Pavilion and Zhiwei Restaurant, and has been in charge of the back kitchen of Julu Restaurant for 8 years. Chef Yang Jun of the Bund store is much more low-key, having been in the industry since he was 13 years old and has been working for nearly 20 years.
Hangzhou Bang cuisine pays attention to "two light and one clear", that is, light oil, light pulp and light, the taste is peaceful, the flavors are warm, and the interpretation of Zhejiang in the south is in place, and the production is stable. The classic West Lake lotus root rhyme of cold dishes is the so-called "sugar lotus root", especially in the glutinous rice in the lotus root, the blood glutinous rice is selected, and the hawthorn sauce poured over also sweeps away the sweet and ambiguous traditional methods, and the sweet and sour taste is more obvious. Opium fish head is the favorite of regular customers, cold dishes are made hot, smoked first and then grilled, the fish skin is fragrant and tough, the fish fat is full, and the bone crispy meat is thick and mellow. Blueberry yam is refreshing and suitable, and Taibai drunken shrimp is fresh and sweet and sour, all of which are cold dishes.
The hot dish is the first to push the gold medal buckle meat, the classic Hangzhou Bang dish, the fine pork belly is trimmed into a regular square, the hollow word is changed to the knife and cut by rolling, the inverted deep bowl is closed, the bamboo shoots and dried plum vegetables are hoarded inside, and the center is set and fired, which is a kung fu dish that tests the knife work. The gold medal buckle meat in Zhejiang, the southern foot of the country, is a little too extensive, not as exquisite as the same product in the Bund Maoyue New World, but the dried plum bamboo shoots are full of good taste, and the matching Jinhua steamed buns are also on the line, and the steamed buns are not greasy to eat. Fugui fire party is also a famous dish in Suzhou and Hangzhou, the fire side is ham, take a section of Jinhua two-end black ham, repeatedly add material and steam, the process is cumbersome, the lean meat is salty and fragrant with sweetness, the fat meat is thick and glutinous, and the meat is fresh and strong. Nanlu Zhejiang often takes the fire side into the dish, the fire Ding honey bean heart is a small fried masterpiece, the honey bean heart is fresh and sweet, the cavity is bursting, the taste is a must, the bamboo shoots, the fire side are the top quality, the taste is clear but not light.
West Lake vinegar fish is the standard configuration of Hangzhou cuisine, the West Lake vinegar fish in the southern foot of Zhejiang has abandoned the traditional grass carp, and replaced it with a higher price of bamboo shoot shell fish, each standard 1 catty 4 taels, the sauce is thick and even, thick and bright. The bamboo shoot shell fish has thick meat petals, is full and refreshing, like the strands of crab meat, but the meat is extremely loose, and the taste is relatively thin. The seasoning of the vinegar sauce is very good, the sweet and sour taste is shallow, the sauce and meat are alienated, the ginger is minced to remove the flavor, and the fish is only a little grassy in the corners, and the level is rare. Tofu skin yellow croaker roll is also one of the signature dishes in the southern foot of Zhejiang, also known as dry fried bell, the tofu skin comes from Hangzhou Fuyang, which is rich in good soybeans, the inner roll on the Zhoushan yellow croaker meat, sit on the fire and fry, the heat is moderate, crisp but not oily, the bite has a sound, so the name is "ringing". Zen temple a product pot, Jiangnan rich chicken pot and even stir-fried vegetables, are the main dishes worth a try, but where the Zhejiang and Hangzhou seasonings are used in the dishes, the use is Zhejiang origin, Hu sheep soy sauce, Jiashan rice wine, Pisces rose Zhejiang vinegar, are the taste of distinct, authentic Hangzhou cuisine seasoning.
Shrimp fried eel is also a classic of Hangzhou cuisine, the shrimp fried eel in the southern foot of Zhejiang is decent, the eel back is thinner, and the pulp is too thick, and the shrimp is crispy but tasteless. The shrimp fried eel noodles are more bright, the eel toppings are fragrant and thick, the noodles are mellow, and the fried eel oil is fragrant, but the soup is really light and the seasoning is too gentle. Another staple dish, Pian Erchuan, is also a famous dish in Hangzhou, the soup is fatty and rich, and there are many traditional ingredients such as bamboo shoots, shredded meat, pickled cabbage, and lard.
The front of the Bund store in Nanlu Zheli is very low-key and easy to miss, and the interior decoration is a classic old modern style, and the store is small, like a Shanghai coffee restaurant in the 30s. The distance between tables is narrow, and it is inconvenient to enter and exit the seats, but most of the diners are quiet and decent, and there is no noisy market atmosphere of alleys and small restaurants. The waiters at the restaurant are attentive and diligent, but a little reserved and stingy. Clear soup fish yuan, gold medal button meat, bamboo shoots and dried fire duck soup, Jiangnan Fugui chicken pot and other dishes need to be booked in advance.
The decoration of the Julu store is mainly blue-green, which is still Shanghainese style, but it looks a lot lighter and more fashionable. The menus of the two stores in Nanlu Zhejiang have never been exactly the same, relatively speaking, we recommend the Bund store, but Julu Road has also added many new dishes after the renovation, such as Fenghua soup, special ingots shrimp, mini rich fire recipe, etc., which are unique, and in 2018, the Julu store in Nanlu Zheli was also included in the Michelin guide's Bib Gourmand recommendation, which is remarkable, the only thing to note is that the price of the Julu store is slightly higher than that of the Bund store, about 250 yuan per person.
