Sinan River Banquet MOTT539 located in the Sinan Mansion area of the French Concession, is one of the many garden houses. It was once one of the residences of Kong Xiangxi and his wife Song Ailing in Shanghai, whether it is the main body of the building or the interior and exterior decoration, the Sinan River Banquet is enough to be called elegant and exquisite, and the temperament is extraordinary. As the name suggests, the main business of "Sinan River Banquet" is the "Yangtze River Fresh" that Jiangsu and Zhejiang people talk about; At the same time, it also concurrently operates fine Huaiyang cuisine.

The chef of Sinan Jiangyan is from Jiangyin, and the restaurant's executive chef Zhang Dejian is also from Jiangyin, where he studied under Jiangyin Master Yang Zhenghua and is good at cooking Jiangxian fresh and classic Huaiyang dishes. Chef Zhang is a director of the Jiangyin Cuisine Association, and has won the gold medal of hot dishes in the Jiangyin National Yangtze River Fresh Cooking Competition. Therefore, Jiang Xian is the highlight of the Sinan River Banquet, but the Jiangyin dishes after removing the Jiang Xian are too thin, and the local dishes such as Jiangyin tofu and chicken juice leaf cake are not enough to support a table of Western-style banquets.

All the fresh food of Sinan Jiangyan is directly transported from Jiangyin every day, shipped early in the morning, transported by true oxygen, and kept at zero degrees to ensure the freshness of the fish to the greatest extent. The restaurant's vegetables are freshly picked daily by Shanghai Sunshine Vegetable Farm, and the seafood on the menu is shipped from Xiangshan Port in Ningbo, Zhejiang. From the main materials to the ingredients, Sinanjiang Banquet is carefully procured and carefully selected to ensure the quality of the ingredients.

Talking about river freshness naturally can't avoid the famous "Yangtze River Three Fresh": saury, river fish, and anchovy. Among them, the saury is fresh in the river, known as "the wonderful thing of spring", and the Yangtze River saury is eaten before the Qingming Festival, which is the beauty of the time. It is generally believed that the saury is the most delicious in the Jiangyin section of the Yangtze River, and the current Jiangyin knife is also the most expensive river fresh in China. The saury of Sinan Jiangyan is taken from Jiangyin, each is basically about three or two halves, and the price per catty is generally 7888 yuan or 8888 yuan, and the price fluctuates daily. Four taels of saury should be booked in advance, and the price per catty has been nearly 10,000 yuan. The method is to steam on top, only add a little lard, steam for six minutes on high heat, the meat is delicious, the fish fat is fat but not greasy, and the meat quality is very fine.

It is worth noting that the high price of the Yangtze River swordfish in recent years is completely caused by the deification of speculation, in addition to the short-jawed fish (lake knife) of Lu Feng, the difference between the river knife and the sea knife in the meat taste of more than three taels is minimal, and the current river knife market is mixed, and the lake knife is not a few, and even in the knife season, the abundant and inexpensive seven-silk fish (big phoenix tail) in Chaoshan is also sold to Jiangsu and Zhejiang in large quantities to pretend to be a knifefish, and the authenticity is difficult to distinguish. Although the saury is fresh, it is not necessary to pay for the sky-high price of the knife.

In addition to saury, anchovy, catfish, pufferfish, and river prawns are also worth trying. The Yangtze River live anchovy is steamed with 30-year-old Huadiao wine and chicken fat, and the fish is smooth and fatty, thick and mellow. The Yangtze River wild river shrimp practice is diverse, with the blanched, brine water is the best, boiling water blanching or ginger and green onion burnt brine water into the flavor, the umami is prominent, and the wine is perfectly matched. The Yangtze catfish in white sauce is also very delicious. Shuangjing snail steamed wild yellow eel, the famous "Shuangjing snail" in Jiangyin Shuangjing Ecological Park is selected, the shell is thin and the meat is thick, and the yellow eel is steamed in a hot fire, and the Jinhua ham is used to season, and the original taste of the three ingredients is fully revealed. Before the Ming Dynasty, the snail race fat goose, before and after the Qingming Festival, it is better to eat snails.

In addition to Jiangxian, the classic Huaiyang cuisine and Jiangyin cuisine of Sinan Jiangyan are also very good. The crab roe lion's head is bold with four essences and six fats, finely chopped and coarsely chopped, and the meat balls are slowly cooked in a pot earthen oven for three hours, which is traditional, exquisite, authentic and flavorful. The boiled dried shreds are finely cut and do not cut corners, and the three-point thick dried tofu is cut into more than ten thin slices and then cut to hundreds of filaments, the roots are even, the silk is delicious, the chicken soup is full of umami, and the soup is fresh, which can be called an ingenuity. Yangzhou's home-cooked potatoes and salted pork and Chinese cabbage have been adjusted and improved by Chef Zhang, and the five-hour soup stock is boiled for five hours, accompanied by self-pickled pork belly and cabbage and potatoes stewed, with a mild taste, fresh flavor, simple and delicious. Jiangyin's characteristic old tofu is directly purchased from Jiangyin's local "white beans" and Jiangyin salt-marinated traditional old tofu, and simmered in a stone pot over a slow fire. The soup base of Sinan Jiangfang is hard and the ingredients are ruthless, and the old tofu stewed in this way is naturally full of umami and can be broken by blowing.

Sinan Jiangyan is a three-storey western-style house with a herringbone roof and a black lacquered door, the first floor is a scattered seat, the second and third floors are private rooms, and the five private rooms have their own characteristics, which can accommodate 4 to 22 guests. The restaurant is decorated in a grand and elegant manner, with antique calligraphy and paintings, mahogany staircases, gramophones, dormer windows, etc., and the old Shanghai style is full of it. The waiter is dressed in a cheongsam, with a friendly attitude and well-trained, but when there are many people, it is obviously not well cared for, changing the bone plate, adding tea and water is not timely, and the waiters are occasionally seen talking to each other when they are empty. Sinan River Banquet also serves Western-style afternoon tea, but the standard is worrying, so it is only recommended to go during the main meal time.