The combination of Chuanyang cuisine in Shanghai is not a strange thing, Meilong Town Restaurant, Luyang Village Restaurant, and Clean and Refined Sichuan Restaurant are all examples of Chuanyang in the Republic of China. Compared with the sister brand of Shanghainese cuisine, Jiangsu-Zhejianghui, the Jiangsu-Zhejiang Association has changed its course, including classic Huaiyang cuisine and Sichuan cuisine, and interprets a modern version of "Sichuan-Yang Confluence".
As an upgraded version of Jiangsu and Zhejiang, Jiangsu and Zhejiang will always go to a higher level in terms of geographical location, decoration and taste. Located in the heart of Lujiazui, the IFC is surrounded by many top restaurants, which makes the name of "Jiangsu and Zhejiang General Association" worthy of its name; In order to improve the quality of the dishes, the Jiangsu and Zhejiang Federation also invited Ye Weiguang, a master of Shanghai Sichuan cuisine, and Zhu Xiaxian, a national pastry chef, as restaurant consultants to incorporate a large number of classic dishes into their own menus; The halo of a Michelin star is bound to make diners look forward to it a little more.
The braised fish head is a representative dish of the Jiangsu and Zhejiang Federation, and it is also one of the famous "Yangzhou Three Heads" in Huaiyang cuisine, which generally needs to be booked in advance. The five-and-a-half-pound Tianbo Lake silver carp head, spitting water, cleaning sand, bloodletting, and bone removal, can not be said to be effortless, especially the requirements for bone removal are extremely high, not only to do not leave a thin bone, but also to make the shape of the fish head unchanged. The Jiangsu and Zhejiang federations will make subtle improvements to the traditional braised fish head, add gastrodia fish lip stew, and the finished skin is glutinous and smooth, boneless and thornless, the meat is fresh and sweet, and the gum is full of mouth. The quality of the dish is closely related to the kitchen effort, unfortunately, the Jiangsu and Zhejiang associations still can't do the same quality on this dish, if the fish head treatment is not in place on the day, then the muddy smell may still affect the final presentation of the dish, which makes people frown. In addition to dismantling the braised fish head, the braised pork braised fish lip and Huangqiao baked cake also use fish lips into the dish, and the taste is slightly fatty, and the Huangqiao baked cake with side dishes steals the limelight.
The first dish of seafood ingredients is the stewed wings of the old chicken, the fire pupil and the lean meat are stewed into the broth, and the stewed wings are delicious and smooth, suitable for business banquets. Pigeon swallow swallow is borrowed from the practice of Hong Kong Teochew cuisine, the pigeon belly is stuffed with half a bird's nest stewed, the body is attractive, light and delicious. Dried abalone and plum cabbage fragrant rice is the first choice for tasting, South African fifteen dried abalone and plum vegetables and Thai fragrant rice, the combination of taste and texture is very outstanding, it is worth recommending. In the traditional Huaiyang cuisine, the Huaiyang stewed lion's head is not small, and the appearance is gratifying, but the proportion of lean meat is not balanced enough, the taste is too lean, and the seasoning is relatively bland. Huaiyang boiled dried silk has a hot stove to keep warm, the knife work is excellent, and the broth is delicious enough, but the oil flower is too large to affect the taste.
Seafood red oil grilled duck is the representative work of Sichuan and Yang, this dish is taught by Ye Weiguang, the master of Sichuan cuisine of Jinjiang Hotel, Ningbo small seafood wrapped in duck belly, and then blended with traditional Sichuan-style spicy red oil, the duck looks red and bright, and the food is crispy and spicy. The hand-peeled anchovy shrimp also absorbs the spicy sauce stir-fry method of Sichuan cuisine, which is slightly spicy and awakens the taste buds, and does not hide the freshness of the river shrimp.
Located on the 4th floor of IFC International Finance Center Shopping Mall, a new landmark in Shanghai, the Jiangsu and Zhejiang Federation has a modern and simple decoration, with brown and silver as the main colors, with a delicate and elegant style and avant-garde texture. The service in the private rooms is of a high standard, but the service in the hall is lacking in thoughtfulness, and the table spacing in the hall is relatively narrow, so if you are interested in hosting guests here, it is recommended to book a private room as far in advance.
