Lao Jishi is a big IP in the local cuisine, and it is famous in the Shanghainese diner circle, you may not have eaten it, but if you want to find a local restaurant to have a good time, many people will blurt out this restaurant. This small restaurant on Tianping Road has remained legendary for more than 20 years, with its unassuming façade, the spacing between the tables next to each other that can be heard almost completely after seating, and the toilets that fat people can only enter sideways. But this still can't stop countless celebrities and gourmets from recommending it, so much so that you need to book a place a week in advance to eat a meal of Lao Jishi.

In fact, Lao Jishi makes Shanghai-style home-cooked food, the taste is refreshing, the seasoning materials are very clean, it doesn't care whether it is thick oil red sauce, whether it is authentic, the guests like it, it is delicious. There are two types of drunken crabs, and the cooked drunken crabs are hairy crabs, which are served whole; Raw drunken crab is the most unique, the flavor is doubled, enough to have an adult man's hand-sized paste crab pickled into the flavor, the crab shell is full of bright golden, the crab meat is crystal greasy and glutinous, the crab roe grease is condensed, the rich fishy fresh mixed wine aroma is quite annoying, the crab flavor of both hands does not disperse for a long time after eating, and it is also regarded as another sense of the flavor of three points. The crab roe skin is also classic, the powder skin is spread on the upper layer, which is soft and easy to taste, but chewing without losing toughness; Peel off the crab roe, the bottom is full of raw crab meat and crab roe, there is no fake and shoddy product pounded with salted egg yolk and water, you can still see the yellow and clear crab oil at the bottom of the plate, the most eye-catching is the crab vinegar soaked in minced ginger, with the sweetness of the stars, the taste could not be more refreshing. Crab roe stone pot rice and crab roe tofu are also quite outstanding, the stone pot rice borrows from the Korean stone pot bibimbap and claypot rice, smear a circle of lard in the stone pot, put in the cooked rice and then turn on the fire, soft and without losing the wok, and the oily crab roe is very compatible, and then pour in Zhenjiang aged vinegar, which is endlessly aftertaste; Water tofu and crab roe are a pair of peerless double pride, the beany flavor is covered by the rich crab flavor, and the crab smell is neutralized by a little wine and ginger, the partner is tacit and tender.

There are also some eye-catching changes in this dish. The main ingredient in the fried river shrimp comes from the junction of brackish and fresh water in Nansha, and the dried plum vegetables in it are fried crispy and slightly sweet, which matches the taste of the fried shrimp; The roasted opium fish head with green onions is almost as famous as Lao Jishi, and three catties of Shanghai shallots are the soul of this dish; When making, the deep-sea halibut head is marinated with shallots and sauce, and then the fish head is wrapped in shallots, wrapped in bamboo slices, and fried in oil; After being served, it is quite spectacular, before eating, you need to open the green onion segment, the outer layer is burnt and fragrant, and the oil slick is slightly full, but the fish head meat is white and tender, rich in gelatin, and the taste is good. Boiled shrimp stir-fried with Sichuan peppercorns, sweet and sour and refreshing garlic cabbage belly, chicken hair vegetables cooked in hot oil without hurting the slightest sweetness, soy sauce soup with vicious lard fragrance, and Babao hot sauce stir-fried with small rice cakes, almost every dish of Lao Jishi has profound internal skills and ingenuity.

Lao Jishi's overall level is good, but it is not as mythical as rumored from all walks of life. The braised pork is not a three-layer five-layered flower, not to mention the two black pigs, just ordinary fat and lean meat, fat and thin compartments are distinct, the greasy is greasy, the firewood is firewood, and it reveals a slight meat diaphragm; The size is also very uneven, the block is sturdy and not crispy, and there is no plating; The price of a la carte is nearly 100 yuan, and if you want eggs, shutter knots and dried bamboo shoots, you need to add additional money, but more than 100 yuan is of this quality, which is disappointing. The salted chicken is very deliberately boneless, but the meat is firm and excessive, and the skin is crispy and tough, but the saltiness is beyond the standard. The rice seasoning is light, the rice is too hard, the rice is not oily enough, and there is no fragrant feeling when eating.

Lao Jishi is called by many people as "the snail shell to do the dojo", the space is cramped, the table distance is too compact, the service is even worse, the quality of service is completely determined by the mood, if you are busy to urge the food, it is likely to be threatened by the waiter to return the dish, waiting and the order is canceled is also a common thing. If you can endure the bad service, Lao Jishi is certainly worth the trip; But if you have a requirement for service and are considering whether to give up the dining experience for the sake of food, then you don't have to spend a lot of time, Lao Ji Shi is not the only or the best, and there is no need to treat it with a pilgrimage mentality. If you forget to make a reservation, you can wait a little earlier or later than the normal meal, such as eating at a staggered peak near closing, and the waiting queue will be much more optimistic.