It is out of the same door as Fu 1015, and they all belong to the Shanghai cuisine of the foreign house. Compared with 1015's avant-garde and bold dishes, 1088 is more restrained and conservative, and you can eat a lot of old-fashioned Shanghainese flavors, but what remains unchanged is still the restrained and just right seasoning, and the private experience of the private room system.

There is not much difference between walking into today's Fu 1088 and walking into the mansion of an old Shanghai family in the modern era. The parquet tile floors are lit with a shiny slurry glaze, and the mahogany cabinets, single leather sofas, chandeliers, and furniture are all collected by the owners from antique dealers. The old Shanghai dream that was carefully created naturally needed to support the dishes, and Jin Biduo Soup is a Shanghai-style Western food rich dish that was popular in Shanghai in the 20s. Jin Piduo Bisque is the transliteration of Capital soup, and it is also the first fusion of Chinese and Western food, that is, shredded chicken wings, shredded abalone, and shark fin are mixed into a soup base mixed with chicken broth and butter. In the improved version of Fu 1088, the proportion of butter has been reduced, and the soup is no longer so thick, and the taste is still thick, fresh but not greasy. But more than the taste, the meaning of Jin Biduo soup is more like a revival of old Shanghai feelings.

Fu 1088's skills are far more than that, and some Jiangsu and Zhejiang dishes have also been introduced into the menu. Grilled mushroom dish is actually Ningbo cuisine, which refers to simmering for a long time to make the dish flavorful, and the green vegetables are selected to be the most tender part of the cabbage, and stewed for more than 30 minutes with soy sauce, sugar, sesame oil and cooking wine. Steamed anchovies are also a must, a one-and-a-half-foot anchovy is served in a white porcelain plate, and the fish is stacked with ham slices and mash, and a pool of goose yellow and clear soup is steamed. The traditional steamed anchovies, which are only mashed, are cooked with the finest Huadiao in Fu 1088, which takes the fresh flavor of the fish, and the slightly drunk aroma of wine lingers in the mouth for a long time. Shanghai people pay attention to "anchovy eats scales and does not eat meat", "the place where the scales are connected has gelatin, the most beautiful", the difference between anchovy and other fish is that the delicious taste is on the small fish scales, if the fish scales are scraped off when cooking, the taste of the fish meat is not as good as ordinary fish. Although the fish scales cannot be eaten, they are steamed to be white and oily like silver, and the fat and smooth lipids slowly ooze out, which is extremely attractive, but there are countless fine spines of the anchovy, and you must not be in a hurry to eat it.

The classic traditions of the gang, such as fried river shrimp, smoked fish, and braised pork, are even more delicate and excellent, and at the same time, they are not sweet or greasy, and the seasoning is accurate. Among them, the braised pork is made of three layers of rib meat with deboning, which is easy to form and not easy to break, the skin is glutinous and crispy, and the nine pieces of meat are stacked on top of the bamboo shoots, and they are still trembling when they are served; The water shoots spread at the bottom, that is, the white cocoon, absorb the glycolin oil precipitated from the flower flesh, which is moist and fragrant. Among the famous dishes of Fu 1088 is green ham Yunnan small peas, which seems simple, but in fact it is difficult to match the level. The peas are too old and will be dry, and the too tender ones are a bag of water, and only 10 catties of beans can be picked out of 40 catties of Yunnan peas. After hand-peeling, fry in the pot, the oil is bright and bright, green and shiny, and it is crisp and sweet in the mouth, cracked like caviar, and full of sweetness.

As the end of a meal, the simmered noodles with pickled cabbage and yellow croaker are the most suitable for the stomach. The soup is boiled with old hen, pig's trotters and yellow croaker, the soup is milky white, thick and thick, the noodles are simmered in the soup, boiled in the same pot, and the flavor is extraordinarily delicious, and the pickled cabbage hangs out the umami and deodorizes the whole bowl of noodles. If you still have room in your stomach, you can try the old Shanghai cream sorbet. Sorbet has a more sandy and crispy texture than ice cream, and it is made with cream that is frozen and has a rich and creamy aroma, which is a childhood memory for many Shanghainese.

Fu 1088 has a low consumption limit of 400 per capita, and the service is considerate and in place, from the door to greet customers, valet parking, pick-up, order and add water, all of which have a high degree of professionalism, and do not charge additional service fees; However, since they are all private rooms for 2-16 people, it can be difficult to call the waiter. Compared with Fu 1015, the dining environment here is slightly neglected to maintain, some of the facilities are old enough to affect the use, and the wooden floors are noisy. The dishes are not stocked enough, and some dishes such as fried river prawns require reservations. The mobile phone signal in the store is weak, and there is no WIFI. But overall, Fu 1088 still maintains the high standard of the Fu series, and it is worth a try.