After the New World was missed twice by Michelin in Shanghai, there were bursts of regret. Voted one of the world's best restaurants by La Liste, New World is actually the official Chinese restaurant on the first floor of Hyatt on the Bund. Its foundation is this gang and Huaiyang cuisine, and it is inclusive of Sichuan cuisine, Cantonese cuisine and Western cuisine, the ingredients are willing to go to the original, with new ideas, not relying on gimmicks to earn a creative dish, but pay attention to the taste ratio, color matching and shape of the decent dishes, with appropriate processing and seasoning, solid reputation. Chef Du Caiqing is known as a talented man, who is good at selecting seasonal ingredients and combining traditional cooking techniques to create novel and exquisite Shanghainese flavors. Wild vegetables in spring, drunkenness in summer, crab feast in autumn, claypot in winter, the concept of not eating from time to time runs through the new menu of each season, and the ingenious combination of ingredients and the preparation of sauces are varied.

As a Jiangnan restaurant, Dingjiangshan is a Peking duck, which is related to its Shanghai-style identity and the parent group Hyatt, so I won't repeat it here. The roast duck in the New World is flown from Beijing, with a growth cycle of 38 to 42 days and a 3-kilogram weight of stuffed ducks; The fruit trees are jujube trees and apricot trees with sufficient fire at the bottom, less smoke and fruit wood fragrance; After 75 minutes of roasting, the duck can be served, the duck body is full, the duck skin is crispy, the subcutaneous fat is thick, and there is no fishy smell. The chef sliced duck on the spot, and selected 88 pieces of it, which came from 28 pieces of duck skin, 60 pieces of duck leg (duck meat with skin) and duck breast (without skin, pure meat). New World Roast Duck is available in four ways: duck skin dipped in sugar, where Chef Du uses fine-grained Korean sugar instead of traditional white sugar, which is more fragrant; The duck breast is juicy enough and can be eaten directly; The duck leg meat is wrapped in cucumber strips, shredded green onions, and duck sauce with lotus leaf cakes, and in order to adapt to the taste of Jiangnan people, the details have also been adjusted, and honey and Huadiao wine are added to the dipping sauce, which is slightly sweet and mellow; The duck rack can be used for stir-frying with salt and pepper and boiling soup. "From the moment the duck is freshly baked to the time the guests enjoy it, we keep this time period to eight minutes. More than eight minutes and the duck will not be offered to the guests. "The duck here will determine the number of roast ducks and the time of entering the oven according to the reservation of the guests on the day, and the time of the roast duck will be set with you when making a reservation, so that the color and aroma of the roast duck can be presented in the best state, so if you do not enter the table at the agreed time, the roasted duck may really fly away.

The crab roe in the New World is excellent. Stir-fried crab roe with sesame crisp originates from the old Shanghai local dim sum - crab shell yellow, because its golden skin resembles a hairy crab in golden autumn, so it is named. Chef Du has reinvented this traditional dim sum dish by mixing puff pastry and leaven noodles, coated in a layer of sesame seeds, and baked to make a sesame pastry. At the same time, the freshly dismantled crab meat and crab roe are stir-fried to thicken into a fresh crab paste, and the freshly baked sesame crisp is fragrant. In the toon head crab meat mixed with tofu, Master Du uses crab leg meat and shrimp skin to make tofu, and the pickled and seasoned toon head is sandwiched on both sides, the traditional soy sauce sesame oil flavor, refreshing and fragrant, and rich in taste. Stir-fried river shrimp with crab roe is even smoother, fresh river shrimp and freshly dismantled crab meat and crab roe with Huadiao wine and chicken soup are stir-fried, the crab butter is fragrant and creamy, and the shrimp is tender and smooth, and the layers are plump. Chef Du marinates the hairy crabs in Yangcheng Lake for 7-8 hours with exclusive marinades such as aged Huadiao, ginger and shallots, Sichuan peppercorns, etc., and keeps the temperature low when the dishes are served, sucking on the crab roe or crab paste, which is both plump, agarwood and sweet. In addition, crab roe mandarin fish noodles and crab roe noodles are all classics of the New World and are worth trying.

Other signature dishes in the New World are also ingenious, such as foie gras marinated in ancient Yue Longshan rice wine, which is soaked in the marinade and has a soft and thick taste and a long aftertaste. The bean sprouts are fried with Wuliangye liquor, the aroma of the wine is smooth and long, the aftertaste is not dispersed, and the bean sprouts are refreshing. Stone pot cod is a hot item in the New World, with garlic on the bottom, pan-fried silver cod, the sauce is poured, the garlic fragrance immediately explodes, wrapped in the sweetness of the seafood, which makes people want to stop, but it is oily and salty after eating, and it is recommended to eat it with rice. The gold medal buckle meat resembles a nine-story demon tower, first braised the selected pork belly into the flavor, then cooled and set, with 88 knives to make the end of the piece about 2 mm thick and thin, unfolded with a cube more than 5 meters long, the knife is connected. The filling is filled with chestnuts, dried bamboo shoots, tea tree mushrooms, and freshly steamed pumpkin pie, which is fragrant but not greasy, and this dish, like roast duck, requires reservations. The highlights of the creative dishes are frequent, but the production of traditional dishes is slightly inferior, the lion's head meat is loose, the ratio of fat and lean is out of balance, and the bite is soft and rotten; There is more oil and gas in the food and less gas, which is really difficult to eat; Occasionally, the saltiness of the eel paste is not properly controlled, and you need to drink a lot of water after eating.

The bright kitchen and bright stove in the New World are very ornamental: on one side is the clouds are steaming and the soup is cooked on the old fire, and on the other hand, the stove is bright and stir-fried. Newland has well controlled the smell of oily smoke, except for the occasional smoke wafting out near the kitchen stove, there is basically no peculiar smell, and diners with a keen sense of smell can make a request for the location when making a reservation by phone.

The New World sits on both sides of the Pujiang River, and there is also the century-old Waibaidu Bridge not far away, whether it is a view or an after-dinner stroll, it is much more comfortable than the crowded Bund, so the New World is very suitable for inviting friends from other places to come for dinner. New land needs to add 15% service fee, the quality of service is good, the degree of professionalism is higher, although there may be a lot of people may not be able to respond in time, but overall it is not lost, the more annoying is that the waiter will chatter to promote the card, if you feel troubled can refuse directly.