A small shop with a small door, located in the obscure Runan Road, dares to call itself a "celebrity chef", and the Michelin-starred two-star restaurant Xiyue No. 8 is opposite, and the origin is naturally not small. Chen Jianxin, the chef and owner of the restaurant, is a close disciple of Li Borong, the master of local cuisine, graduated in the 80s and was assigned to Meixin Restaurant, originally focusing on Cantonese cuisine, in 2003, through the international hotel chef Hu Limei, he joined Li Borong's disciple, and turned to concentrate on old-school local cuisine. In 2013, Chen Jianxin opened the Celebrity Chef Benbang Restaurant, and now the restaurant still has five big characters of "Famous Chef Benbang Restaurant" inscribed by Li Borong himself.

The kitchen style of the celebrity chef Benbang is relatively conservative, and the style of the products is old-school and simple. The chef strictly requires the kitchen to achieve "three penetrations", that is, to stir thoroughly, turn through, and burn thoroughly, and the water of the eel silk is thoroughly simmered and dried, and the edge of the pot is turned through, and the onion and garlic are burned thoroughly with oil, forcing out the aroma of pepper, and the eel is tender and tough, and the fresh fragrance is in place. There are two ways to add eel silk, one is to add bamboo shoots, the other is to stir-fry, the price of bamboo shoots is low, and the price is clearly marked by people, but the bamboo shoots are obviously too old, which affects the taste. Benbang steamed three fresh is a Pudong characteristic soup, smoked fish, egg dumplings, white cut pork belly, meatballs, meat skin and other ingredients are numerous, most of the materials are purchased from Pudong Sanlin, the technique is authentic, but the taste is not pleasing. Sanlin sauce cucumber is also very old-fashioned, and the taste is orthodox.

Salted egg yolk strips are the restaurant's signature dish, a must-order on the table, the meat is solid, and the salted egg yolk is salty and fragrant. Babao spicy sauce is red and bright in color, Wang but not oily, rich in ingredients, sweet and then spicy in the mouth, the sauce taste is brilliant, but the diced meat is too tender, the bamboo shoots are too old, and the taste is not perfect. The old Shanghai smoked fish in the cold dish is in place, the standard sweet and catchy, salty and closed, but the fish pieces are fried too deeply, and the shell is doughy. Another cold dish, salty and fragrant chicken, is quite worth a try, the whole chicken is cooked and cooled in ice water, the skin is crispy and the meat is refreshing, the meat is free of fat, firm and salty.

The space in the celebrity chef restaurant is not large, and the layout is square, so you can see it at a glance. The interior of the store is simply furnished, with about 15 tables, and the space is cramped and noisy. There are two private rooms on one side of the lobby, and private rooms need to be booked in advance. The service is more average and the food is served quickly. Most of the restaurants are full of customers, and you need to wait for a table during the peak, but the waiting time is shorter. Parking is available in the adjacent alleyway and on the upper floor of the building.