The positioning of the restaurant is a "new Huaiyang cuisine" restaurant, which takes the road of new and old integration, Chinese and Western combinations, and has made a lot of bold innovations on the basis of traditional Huaiyang cuisine. Since the launch of its first store in Hongqiao, the restaurant has won the love of many diners for its "delicious and expensive", and soon opened two branches in Pudong Kerry Park and Bauhinia Plaza on Kongjiang Road.
Zhu Jun, one of the founders of Shilu, is the vice president and executive chef of Jiangsu Zhehui Restaurant Group, and the head chef Sun Xiaoyang graduated from the culinary class of Sichuan Tourism University and is a proud disciple of Zhu Jun. The chef team of each branch of the restaurant has undergone strict internal training and is reassigned, mainly young chefs, with stable dishes and a high degree of standardization. Although it is a lightweight and fashionable chain restaurant, the products of the restaurant are warm and airy, and the essence of Chinese hot food has not been lost while being standardized.
Many classic Huaiyang dishes can be seen on the menu of the restaurant, but most of them have been tweaked slightly. For example, the lion's head is wrapped in cabbage, accompanied by spinach, chestnut and pumpkin, which is more palatable to Shanghainese diners. The lion's head has a fairly high percentage of lean meat and is extremely lean to eat, which is far from the traditional method, but it has also won the favor of more young diners who are more focused on food calories. The classic hot dish Huaiyang soft pocket gesture passes, and the highlight is that it is eaten with sandwich cakes, which increases the richness of taste and the fun of the meal. The vegetarian tiger tail replaces the traditional eel dorsal tail with eggplant, retains the hot boiling technique, and even the belt meat, which is crispy, tender and refreshing in the mouth. Da Wu's participation in the dismantling of the braised fish head has maintained the traditional practice and rules, but it has been changed to a dish with a combination of food, and the presentation is more exquisite.
Smoked yellow croaker is the famous dish of the restaurant, and it is also a model of the Chinese and Western cuisine of the restaurant, which is widely praised by diners. 2 taels of small yellow croaker with Pu'er tea, sugar, rice, flour, peel and other materials smoked for three or five minutes, and then soaked in warm oil, when eating the unique fruit wood incense accompanied, the yellow croaker meat is delicate, make people aftertaste. "Drunken General" is pickled with fully cooked crab roe wine, and the selected crabs are first-class in appearance, and they are fresh and fragrant; The Orange Flame Duck is an improved version of the Eight Treasure Gourd Duck, which is served with orange rum and lit to give the duck skin an orange and burnt aroma, but the sense of form is higher than the content; The avocado lobster salad in the appetizer and the jujube soufflé in the dessert are masterpieces that incorporate Western elements.
The three stores of the restaurant inherit a unified design language, with black, white and gray colors, wooden floors, tungsten lamps, leather booths and dark walls, which look formal, elegant and stable. The layout of the seats is very Western-style, dense and orderly, and it is like entering a Western restaurant by mistake. Each branch has a small number of private rooms, and the large private rooms can accommodate about 12 people, and each private room is equipped with two pairs of chopsticks. The service in the restaurant is mediocre, slightly mechanical, and a little understaffed. On the whole, the level of cuisine is basically in line with the price, and the innovation of some dishes is also unique, although it is difficult to say that it is authentic and traditional, it is also a good choice for the surrounding area to taste Huaiyang cuisine.
