"Luyang Chengguo is Yangzhou" is a famous sentence written by the Qing Dynasty poet Wang Yuyang, and it is also the origin of the name of Luyang Village. Founded in 1936, Shanghai Luyang Estate Restaurant specializes in Huaiyang cuisine and Weiyang fine snacks. In the 40s of the 20th century, Sichuan cuisine masters were invited to enter the mastership, from "Yang" to "Sichuan", opening up a precedent for Sichuan and Yang cuisine; In the 80s, a takeaway department was opened to provide Huaiyang dim sum; In 2009, Luyang Estate was relocated to Jiangning Road and converted into a Cantonese tea restaurant, which was tragically Waterloo; After 2014, Luyang Estate returned to its old business and returned to the classic Huaiyang cuisine.

After the reopening of Luyang Estate, three Huaiyang cuisine chefs who left Luyang Estate during the Cantonese Dian period were invited back to the restaurant, including Shen Zhenxian, the second-generation successor of Huaiyang cuisine, and Yang Jun and Chen Jiqing, the third-generation successors of Huaiyang cuisine; In the field of dim sum, Luyang Estate has also invited back the successor of Weiyang Dim Sum and senior dim sum technician Cheuk Man-kwong, and her specialty of gold medal vegetarian buns, mandarin duck noodles cake, radish shortbread and other dim sum have also returned to the menu of Luk Yeung Estate. Luyang Estate's gold medal vegetable buns are famous at sea, and after the old shop opened, more than 10,000 vegetable buns were sold every day, and it is no exaggeration to say that in Shanghai, this vegetable bun has almost no rivals to match. The vegetable buns at Luk Yeung Estate are filled with the stems and leaves of several seasonal vegetables, which are drained of water and the mushrooms are stir-fried thoroughly, making them crisp and green. The flour for making buns is made of Hong Kong's veteran Meimei Rose Powder, with a precise ratio of skin filling, 45 grams of dough with 30 grams of filling, and the number of pleats is about 30.

The classic "Yangzhou Three Heads" with knife work and fire skills have also returned with the Huaiyang cuisine chefs invited back by Luyang Village. In the hands of Master Shen, a fish head can be dismantled in two minutes at the earliest, without hurting the fish, and the chicken soup is thick and fresh, with a dark pepper fragrance, and the fish head is more and more delicious. Crab roe lion's head is also a traditional hand-cut method, with the addition of horseshoe crab roe and other accessories, but the minced meat is relatively thin, the oil is not moist, and the taste is more slag.

Boiled dried shredded, crystal meat and bean paste pot cake are known as the "three old articles of Luyang Village". The boiled dried shreds are scalded with boiling water with ginger shreds until soft, and the chicken broth is cooked with traditional gestures, but the cut is poor, the thickness is uneven, and the soup taste is light. The bean paste pot cake is sweet and not greasy, the skin is crispy and burnt, and the pot cake filled with jujube paste is also worth trying, and the sweetness is stronger. Tangerine peel shrimp, crispy duck, shrimp and vegetable meat wontons, fried rice cakes with shredded pork and vegetables, and shredded radish shortbread are also really delicious.

At present, the head office of Luyang Village Restaurant is located on Fengxian Road, West Nanjing Road, and the takeaway department selling buns is located on the side of the head office in the direction of Jiangning Road, and the branch is located on Gudai Road, Minhang District. The restaurant environment is elegant and neat, the service is in place, the attendance rate is extremely high, the table is accustomed to it, basically every day you need to wait, the queue is more serious on weekends, the lunch market is about 11 o'clock has a round of full seats, diners come to the store to eat, it is recommended to book a table in advance. The takeaway department of the head office will open at 7 o'clock in the morning, and the vegetable and meat buns need to be queued up to buy, and the daily is a thunderous pomp dragon, and the dine-in food package is smaller, but the taste remains the same, if you do not intend to buy in bulk, it is recommended to dine-in.

It is the same time-honored brand of Huaiyang cuisine as Luyang Village, as well as Lao Banzhai and Xinzhenjiang Restaurant. In the 1920s, Lao Ban Zhai was the leading Yangbang restaurant in Shanghai, and even in the 90s, Lao Ban Zhai still had a master chef in charge. Today's Lao Banzhai is as lively as ever with the fame of the saury noodles, but not to mention the taste of the saury sauce noodles, as far as the Huaiyang hot dishes in the inner hall are concerned, the time-honored brand's signboard has long been extinct. The new Zhenjiang Restaurant at No. 1111 Nanjing West Road, which was originally founded in 1927 as "Zhenjiang Dim Sum Shop", was renamed "Restaurant" after the 90s. Meilong Town Restaurant, which is only a few steps away from Xinzhenjiang Restaurant, is a classic representative of Yang's entry into Sichuan in Shanghai's history, and is also an old restaurant with an important position in Shanghai's culinary industry. Therefore, none of the above three companies are included in this list.