Huaiyang is an affiliated restaurant of Wanda Reign Hotel Shanghai, with a superb view of the Bund. As a pioneer of local luxury hotels, Wanda Group has also made great efforts to shape the food brand, and the signboard of "Yipin Huaiyang" has now been hung in the Chinese restaurants of several Wanda hotels in Beijing, Nanjing, Wuhan and other places. Wanda Reign Hotel Shanghai is the flagship of Wanda hotels, and as the main Chinese restaurant in the flagship hotel, the banquet is naturally worth looking forward to.

The chef of the restaurant, Cai Yi, has 15 years of culinary experience, and has a high degree of attainment in Huaiyang cuisine under the tutelage of Jiang Yingrong, one of the "Top Ten Famous Chefs in China" and a master of Huaiyang cuisine. Chef Cai Yi himself is a native of Hangzhou, and has worked in many well-known Jiangsu and Zhejiang cuisine restaurants in Hangzhou, Shenzhen, Beijing, Ningbo and other places. The characteristics of the chef are also reflected in the restaurant's production, although the restaurant is based on Huaiyang cuisine, many dishes also have the shadow of Hangzhou cuisine. The restaurant says that it is "Da Huaiyang", so diners do not have to be confined to factions when ordering, and some dishes with Zhejiang and Shanghai elements are not inferior to traditional Huaiyang dishes.

Huaiyang's famous dish lion's head is one of Huaiyang's masterpieces, and only 20 are available in limited quantities every day. The traditional Yangzhou lion head is stuffed with leg meat and fat meat, cutting more and chopping less, selling the appearance of drumming meat and knotting, the so-called "sunflower big chopping meat"; The lion head of Jinling crab roe in Huaiyang, which is a product of Huaiyang, is less heroic and more delicate, and it looks round and petite. The ratio of fat and lean meat is nearly three to seven, the stuffed meat is finely minced, the taste is lean, the fat and tenderness are insufficient but the essence is more than enough, but the quality of the black pork is highlighted. The inner core of the lion's head contains crab roe and pincer meat, and the soup is delicious and the taste is clear but not light.

JAC casserole fairy chicken is Chef Cai Yi's signature dish, limited to 5 a day, and you can only try it if you book in advance. This dish is made of Jiangsu famous Nantong Langshan chicken, ginger slices and hooves in the casserole, covered with whole chicken, and simmered for 8 hours over slow fire with rice wine and soy sauce. The lid is uncovered, the heat is full, and the Hangzhou Lake sheep soy sauce is poured on it, the skin is smooth and the meat is bright, the chicken is crispy and fragrant, and the pig's trotters are also soft and glutinous. However, the stewed chicken has no soup and no water, and the taste is still a little dry, and compared with the pig's trotters, the chicken seems to be a little lacking in flavor.

The almond rice wine veal in the main course is not a traditional dish, but it is very well prepared and is well received by diners. Australian Wagyu beef above M6 is cooked over a low fire, the meat is thick, the fat is even, the taste is tender, the sauce is fragrant and mellow, and the taste is slightly sweet but not greasy. While most of the other traditional main dishes do not have fatal shortcomings, the overall effect is not satisfactory. For example, if the dried shreds are boiled, the soup is preferably fresh, but the cut of the dried shreds is too fine, the taste is too soft, and the broth is only a thin layer of the base; The taste is soft and slaggy, the bean fragrance is exhausted, and there is little soup to accompany it, and the charm is greatly reduced. Longjing shrimp in Hangzhou cuisine, take Hangjiahu river shrimp to peel out the shrimp by hand, the shrimp is fresh and crispy, the texture is high-quality, but the tea fragrance is relatively weak.

Compared with the tepid hot dishes of the main dish, the cold dishes of Huaiyang are more aura. The wine flavor juice of the appetizer is soaked in the snails, and the Shaoxing rice wine is matched with the snails produced in Ningbo to remove the smell and improve the freshness, and the quality of the snails is excellent; Chilled old vinegar jellyfish, crisp in the mouth, rich in juice, rich in aroma of old vinegar, sweet and sour, and a better taste after chilling; Snow lotus seed mandarin duck glutinous rice lotus, the traditional method is to pour white glutinous rice into the lotus root and boil it in sugar water, and chef Cai Yi uses black glutinous rice and snow lotus seeds on this basis, which makes the taste richer. Most of the desserts in the desserts are stewed fragrant pears with ice flower and kudxian rice, long-lived fruit brown sugar mochi, Dingsheng cake, osmanthus brushed sweet potato, etc., most of which are well-behaved and blameless.

The restaurant is located on the 5th floor of Wanda Reign Hotel, with a unique geographical location, enjoying the Huangpu River, Yu Garden and the Bund are all within walking distance. The restaurant is decorated in a luxurious and heavy classical Chinese style, with a large number of precious jade stones used in the hard decoration, and the tableware and utensils are customized, and the tableware in each private room is different, exquisite and exquisite. There are only 6 tables in the hall, and the space is slightly oppressive; There are 5 private rooms in total, and the largest private room has the best view of the classic night view of Shanghai Tang, and can accommodate about 25 people. The restaurant has a high level of service, and there are three waiters in the private room to serve at the table, but the number of waiters in the hall is small, and the response speed needs to be improved.