With the halo of "the world's first Michelin Chinese restaurant", Jiangsu Zhehui has a great reputation. Founded in 1999, Executive Chef Zhu Jun is proficient in Shanghainese, Sichuan, Huaiyang and Cantonese cuisines, and has studied French and Italian cuisines.

At present, in order to ensure the standardization of taste, Jiangsu Zhehui has adopted the production method of central factory and central kitchen. The central kitchen will undertake the raw materials, initial processing, and key seasoning of all dishes, and complete the standardization work to eighty percent, and the last two percent will be made by the central kitchen for different dishes to make a standard recipe table, similar to the "operation guide", the recipe table will be the main ingredients, auxiliary materials, steps, and the heaviest taste, color, and even the utensils to be served have detailed regulations and instructions to ensure the consistency of the finished product; The central factory is mainly engaged in deep processing of food, in addition to being self-sufficient, it can also serve other catering enterprises, and the company's products can enter the mainstream market and even overseas markets, so Jiangsu Zhehui has branches in Beijing, Macau, Hong Kong, Suzhou, Hangzhou and other cities, and the taste of each branch is basically the same as that of the Shanghai store.

The name is apt, and there are plenty of Jiangnan dishes on the menu. Drunken crab is naturally one of the protagonists, chef Zhu Jun chose the larger Guangxi Nanning paste crab as the main ingredient, one of the characteristics of this crab is that the crab roe is plump, and even the entire back cover has no gaps. The standard of Zhu Jun's selection of crabs is about one pound in size, and the old tangerine peel and brandy are drunk together, the taste is soft and long, and it is very enjoyable. The steamed anchovy is also evocative, and the fat oozing from the scales is thick and fresh, and lingers in the mouth for a long time. Honey Sauce Fat originated in the private kitchen of the old Shanghai family in the 30s of the last century, when Shanghai tycoons and celebrities from all walks of life were fond of Jinhua ham, but with the sweet taste and temperament of Shanghainese, Honey Sauce Fat was popular in Shanghai for a while. The production method of Jiangsu Zhehui has a very high degree of reduction, and the ham selected is the fattest part of Jinhua ham - the fat, and the exclusive honey is added to boil slowly to remove the fat. After being served, the texture of the fire fat is symmetrical and delicate, the fat is crystal clear but not greasy, and the salty fragrance is brought out in the sweetness. Anchovy shrimp with melon sauce was born in Huaiyang cuisine, with raw live shrimp into the dish, the shrimp head is removed by hand, the shrimp shell is peeled off, the shrimp tail is left, and the pickled cucumber grains are added when stir-frying. The product not only retains the original taste of shrimp and sweetness, but also brings fresh fruits and vegetables, which is the most greasy.

And the local dishes of Jiangsu and Zhejiang Hui also have a lot of excellent works. When making smoked fish, while the herring is still fresh, it is marinated in raw stock, and then the secret marinade is infiltrated into the fish, which is made by the traditional smoking and frying techniques of the Gang. The meat after this treatment is unusually tender, crispy and tender. Stir-fried rice cake with hairy crab and sweet and sour short ribs are typical thick red sauce, the soy sauce and sugar are extremely ruthless, full of sweetness, but also reveal the original aroma of the ingredients, which makes people chopsticks eat non-stop. Vegetarian abalone has the highest praise, it is processed into abalone with soy products and seaweed, and then used a trace amount of abalone juice to position the embodiment, the taste is tender, the taste is plain and elegant, it is a delicious dish to accompany the wine. It's a pity that the level of braised pork in the soul of this gang is average, the meat is cut unevenly, the soy sauce flavor and saltiness are excessive, the lean meat is rotten and dry, the fat meat is still soft and glutinous, and the auxiliary shutter knots and eggs are unpalatable.

The store also has Suzhou, Zhejiang, camphor tea duck and Vietnamese beef cubes, which are very popular. The former is inspired by Sichuan cuisine, using 3 and a half catties of fat duck, made by pickling, smoking, steaming and frying, with soft and glutinous lotus leaf clips and sweet and sour Thai sauce, the flavor is unique. Vietnamese beef cubes are a European and Western way of eating from the French colonial era, using onions, garlic, and traditional Southeast Asian lemongrass, nine-layer tar fish sauce and lemon to remove the fishy smell of the beef, and the cuts are more regular than Chinese beef. The taste is similar to Jiangnan and even Liangguang, it is fresh and salty, slightly sweet in the mouth, bright in color, and thick in soup. Served with fried shredded potatoes, it's impressive.

Jiangsu Zhehui has won a lot of praise for its stable production, and the environment is generous and comfortable, which is very suitable for banquets or gatherings, but the amount of dishes is small and the price is high, and many diners say that the cost performance is low. However, the service quality of Jiangsu Zhehui does not match the pricing, the waiter is not familiar with the menu, the temper is all written on the face, and the backlash with the customer also happens from time to time. If it is an important banquet, remember to make an appointment in advance for a private room and dishes, the private room has a low consumption, and each store is different, so it is recommended to consult by phone.