Old Night Shanghai, formerly known as "Night Shanghai", was all the rage more than 20 years ago, there are three or four branches, the owner Yao Yaodong is the standard old Koehler, known as the founder of Shanghai cuisine, when he was young, he returned to Shanghai from abroad, and used the new concept of foreign business in his own restaurant, setting many firsts in the Shanghai catering industry at that time: the first to install a glass floor, the first to use computer system management, the first to be equipped with a large-screen TV and karaoke, the first to use the lights hanging on the trees on both sides of the road to attract business, the first to open the night market until two o'clock in the morning, So the night Shanghai became popular, and the Shanghai cuisine was also popular. After that, it was suspended for a time, and reopened after a few years of closure, and found that the name of "Night Shanghai" had been replaced by a local restaurant in Xintiandi, so the word "old" was added in front of it to prove its identity.

The walnut sorbet in Shanghai is recognized as the number one in Shanghai. The sorbet is not silky, but similar to ice bricks, composed of fine ice slag to form the taste, the milk flavor of the old night Shanghai is very strong, the sweetness is just right, the crisp grain of the ice slag is not greasy at all, a few old-fashioned chocolates are poured on the surface to increase the flavor, and the nutty aroma of walnuts at the bottom, even if you hold your stomach can not resist this sweet tooth. Since sorbet does not contain water, even if it softens outdoors, it can be frozen in the refrigerator to restore its original shape, so it is also suitable to take away if you really can't eat it.

Mr. Yao's early Shanghainese dishes are all a combination of Chinese and Western, and the pairings are also very bold, such as foie gras with abalone sauce and crab roe cheese. The current menu is much more conservative, most of them are traditional local dishes, or some Jiangsu and Zhejiang dishes, and occasionally you can see some traces of Chinese and Western Shanghainese dishes, and very ingenious fusion dishes. The combination of crystal shrimp and salad fritters is wonderful, the shrimp are fried in lard until the whole body is white, and then coated in pulp, the slurry is light and even, the whole shrimp has a biting tooth, and maintains the original flavor of the shrimp; The fritters with salad are more like a snack, the oil content of the fritters is restrained, and it will not create a greasy taste of oil-spraying between the teeth, and the salad is sweet and mellow, and the chemical effect with shrimp may not be clear enough, but it is commendable and excellent when eaten alone.

If you want to find the authentic taste of Shanghai, the traditional local dishes such as smoked fish, duck with sauce, spicy sauce, fried shrimp and pork liver with sauce are all decent and simple home-style tastes. You can also try crab roe dishes, the crab roe simmered noodle soup is thick and soft, fresh but not greasy, and the crab roe is fried honestly, but the level of the crab roe lion's head is lost, and the meat filling is chopped more than cut, resulting in the minced meat being too finely chopped and rotten when chewed, and the crab roe is also so small that it is almost invisible. Yellow croaker, anchovy and other river fresh, occasionally have fishy, too hard and other food problems.

In addition to the small portion and high price, the most annoying thing about Shanghai is the quality of service. The waiter is basically an aunt in her forties and fifties, with an indifferent attitude, impatience in her words, and does not report the name of the dish when it is served, and serves in the form of throwing and throwing. If you open your mouth to shout "waiter", the other party will definitely treat you with a bad face; shouting "Auntie" is relatively gentle. The decoration style of Shanghai is amazing, with luxurious European-style tables and chairs with nostalgic fireplaces, elegant European-style chandeliers emitting soft yellow light, and the corridor walls are covered with a variety of ten-mile foreign market styles. If you are not very sensitive to price, do not have too many requirements for service attitude, and like sweet and thick local dishes, you can accept some innovative collocation, and it is still worth coming to Shanghai at night.