When it comes to Kong Yiji, most Shanghainese people will not think of Kong Yiji Shangyan on Binjiang Road, but this Kong Yiji restaurant near the Confucian Temple in the old city. The small shop is hidden in the alley, and it has been doing Shaoxing cuisine for 20 years. There is a couplet at the entrance of the restaurant, "the small shop is famous, and the old wine is intoxicating", which shows the pride of the store to the fullest.

Since it is Kong Yiji's restaurant, then the cold dish must order a plate of fennel beans. The fennel star anise has a strong flavor, the broad bean is flavorful, the skin surface is moist, the taste is glutinous, sweet and sweet, and the wine is excellent. The Taidiao chicken in the hot dish tastes good, the alcohol lamp hugs the pot and serves the table, the chicken is soaked in the Taidiao wine sauce, always warm, the chicken is crisp and flavorful, the meat is tender and sweet, and the wine is slightly fragrant, which is a real delicacy. Kong Yiji Restaurant also has Shaoxing Deng Chicken, which is tender and sweet, and needs to be booked one day in advance. Shaoxing tofu, gravy bamboo shoots, crab roe tofu, etc., the taste is decent, and the soy sauce and vinegar used in the restaurant are all transported from Shaoxing.

Kong Yiji Restaurant is not very famous, and with the scenery of the Confucian Temple in the old days, it has also created a good impression in the minds of old Shanghainese. However, the restaurant's offerings are not necessarily worthy of its reputation, and many of its signature dishes are not worthy of their name. The signature dish is the first to recommend the dried pork with moldy vegetables, but the actual level is shocking, the pork belly is patchwork, the fat is extremely fat, the thin is extremely thin, the heat is not in place, the fat taste is like paste, and the meat skin is fat and sweet and greasy; The moldy vegetables are dry and astringent, and the Shanghai green that goes with them has deteriorated, and the whole dish is almost impossible to chopsticks. The restaurant often uses Jiwei shrimp instead of river shrimp, the menu map does not match, hot dishes such as Taidiao open side shrimp and ingots shrimp are still acceptable, and the fishy smell is obviously heavier and difficult to enter when drunk with Jiwei shrimp. The shrimp is not a river shrimp, but a small and inexpensive white rice shrimp, although it is fresh, but the flower carving is not delicious. Drunk and fighting, yellow mud snails, fragrant snails, shrimp crawling, fragrant snails are the most intense, and the freshness of shrimp crawling is a big question mark. The moss yellow croaker is very thick, the shell meat is separated, and there is still a layer of paste-like coat between the fish meat and the skin, which absorbs oil very heavily and has a very poor taste.

Aside from the dishes, Kong Yiji's Shaoxing rice wine is a highlight, half a catty wine jar is piled up at the door, Yuanhong, Huadiao, Taidiao, Jiafan, good brewing, Xiangxue and other flavor types are different, and there are many years and types. The restaurant will hold an opening ceremony once a month from time to time, and several jars of rice wine will be unsealed on the spot, and the guests can get a light to taste on the spot. The opening date is not fixed every month, and Kong Yiji Restaurant will post the opening date of the month outside the door.

The store of Kong Yiji Restaurant is located in the Confucian Temple, the pattern is not large, the three-storey small building, the decoration style is chic, the rice wine jar is stacked and placed in the lobby, the bamboo window, the stool, the table of the eight immortals, the wooden screen, the batik cloth, etc., quite a bit of the charm of the old tavern of Shaoxing. Above the second floor are private rooms, which need to be booked in advance and have a minimum charge. The restaurant has an indifferent service attitude and a low sense of service. In addition, Kong Yiji Restaurant has another branch in Hongqiao, and the production level is basically the same. Kong Yiji Restaurant has many Japanese customers, the menu is bilingual in Chinese and Japanese, and the owner is fluent in Japanese. Smoking is not prohibited in the restaurant, and sensitive diners need to be more careful.