Yunlu is a high-end Zhejiang cuisine brand under Harvest Day Group, with two branches, one located on the bank of the Huangpu River in Lujiazui, and the other in a single-family house on Nanjing West Road.
Yunlu belongs to Harvest Day, a catering enterprise from Xiangshan, Ningbo, focusing on Ningbo-style seafood, which has been stationed in Shanghai for more than 20 years and has derived more than 20 brands. Yunlu is the restaurant with the highest style under Harvest Day, which can be seen in the location and environment of its two stores. In addition to traditional Yongbang cuisine, Yunlu also absorbs many elements of local cuisine, Hangzhou cuisine and Shaoxing cuisine, while Yunlu has added some Cantonese cuisine techniques and pays more attention to seafood.
Ningbo Zhoushan faces the sea on three sides, and seafood from the East China Sea is naturally an important component of Ningbo cuisine. Similar to Taizhou cuisine, Ningbo cuisine also regards wild yellow croaker as a delicious delicacy, and roasted yellow croaker with snow cabbage is the top of Ningbo cuisine. Steamed deep-sea yellow croaker with shredded bamboo shoots is the signature dish of Yunlu, the technique is very simple, the wild yellow croaker is disemboweled, washed, with the cut snow mushroom and bamboo shoots, and the traditional Yongbang practice of frying and then boiling is more original steaming, which can be called the simplicity of the avenue and the light taste. The garlic meat unique to the wild croaker gives it an extremely fresh and tender taste, and the sweet and sweet flavor is brought out by the mobilization of salted snow cabbage. Yunlu's wild yellow croaker is purchased from Ningbo Shenjiamen and Fenghua, and the quantity is scarce, if you want to eat the yellow croaker in the restaurant, you must make a reservation two days in advance.
The home-roasted East China Sea pomfret is a traditional Yongtai technique, which can be cut into pieces and boiled to achieve a more uniform flavor, which is conducive to heat control. The stir-fried crystal shrimp is not small, freshly hand-peeled, and the fried shrimp sauce in Shanghai is fragrant, so you can order a platter of the two. Dry-fried hairtail has become a popular dish in Zhejiang in recent years, Yunlu naturally did not pull down, the choice is fresh East China Sea hairtail, the meat is dense and solid, the skin is crispy and dry and fragrant, but the oil temperature and heat are still not perfect, the selected meat segment is not regular, and the entrance is slightly rough. Pepper and salt faucet roast is also a characteristic Ningbo small seafood, the so-called faucet roast is tofu fish, called "water murmuring" in southern Zhejiang, the most classic practice is to soak pepper and salt, dragon head fish to the spine and chop pieces, fried in the oil pan until golden, and then fry pepper and salt in another oil pot, crispy and tender inside, crispy and flavorful, but the pepper and salt faucet roast in Yunlu is too thick, eat too heavy oil, eat more and be greasy. The same style of sand garlic roasted potato noodles in Xin Rong Kee has excellent quality and soft potato noodles, but the taste is dry. Scallion oil sea melon seeds, scallion oil yellow mud snails, scallion oil cream crab, Huadiao drunken paste crab, etc., are all must-order dishes in the restaurants of Harvest Day, with the help of the group's resource advantages, Yunlu can always get stable quality and fresh seafood. Expensive seafood such as boiled sea cucumber yellow croaker soup, crispy abalone sauce with cuttlefish juice, chilled original Australian fresh abalone, etc., are decent.
Crystal crab is also a highly recommended dish in the restaurant, the sturdy crystal white crab is chopped and steamed with egg white, outlining the sweet taste and silky texture of the crab meat. Aolong three eat quite brilliant, closer to the practice of Cantonese cuisine, the whole shrimp meat, shell meat separation, a radish juice protein soup smooth fried shrimp meat, fresh and smooth; Second, eat shrimp meat wrapped in flour and fried, supplemented by bell pepper and shiitake mushrooms, crispy and juicy; The special thing about eating the head and tail soaking rice is that a little fried rice is added to the soaking rice, which has a rich taste. There are many choices of rare seafood such as Australian Dragon, King Crab, Dungeness Crab, Geoduck, etc., and the methods are also diverse, but the techniques of Ningbo cuisine are useless in these hard goods, and the shadow of Cantonese cuisine is everywhere, the taste is decent, and the price code of thousands is also discouraged by many diners.
Among the two stores in Yunlu, Yunlu on Binjiang Avenue in Pudong is more expensive, about 1,000 yuan per capita, while the Nanjing West Road store is a flop from the "Cloud Restaurant" with a slightly lower positioning, with a slightly lower price of about 400 yuan per person. Binjiang Yunlu is an all-private room, quiet in the middle of noisy, and the environment is solemn, which is relatively suitable for business banquets. The Nanjing West Road store is renovated from an old bungalow, with a typical 30's Art Deco interior, the first floor of the house is the western restaurant "Yunyi" under the harvest day, Yunlu occupies the 2nd and 3rd floors of the house, and the large private room on the third floor can accommodate up to 18 people with a terrace. The service level of the restaurant is not good, the sense of service is low, and there is almost no service outside of serving. In short, Yunlu's production highlights are very few, can only be decent, high-end pricing can not get convincing performance, lack of competitiveness at the same price, low cost performance, only worthy of more attention to the food environment of consumers to consider, or should be used as a business banquet of the moment.
