Zheng Meifang, the proprietress of Haijinzi, is the daughter of the proprietress of Lyceum Restaurant, and Ms. Zheng is the chef of Lyceum for the first ten years of the restaurant, and the two restaurants can be said to be in the same vein.

However, Higinzi does not simply stick to the style of Lyceum Restaurant, and many of its signature dishes are unique and jump out of the original framework. Green onion grilled pork ribs are Haijinzi's number one signature dish, two or three whole large ribs cut into small pieces, basically boneless, the meat is extremely tender, and the entrance is soft, typical of thick oil red sauce. The green onion used is a hollow green onion, green and fresh, the amount is quite abundant, the green onion is full of fragrance, the green onion section absorbs the meat aroma and sauce fragrance, and the fragrant taste does not lose the big rib. Crab roe eggs are also one of the restaurant's signature dishes, the so-called crab roe eggs are actually not related to crab roe, only the egg whites and yolks are fried separately, and crab vinegar is added, the taste is similar to crab roe and crab meat. The recipe for this dish is not complicated, but it is quite a test of heat, and the crab roe eggs need to be fried until the curdle is crisp and the vinegar flavor is just right. However, the production of crab roe eggs at Hikinzi is not stable, and some diners have complained from time to time that the vinegar taste is too overwashed or the taste is too weak.

Potato, chicken, cabbage, and tomato short rib soup is the restaurant's signature soup, the soup is fragrant and fragrant, with a dark meaty aroma, and the potato taste is loose and powdery, sweet and soft, and the whole bowl of soup is good. The duck meat in the special sauce has a solid head and a thorough sauce flavor, but the duck meat has been left for a long time and the taste is slightly stiff. Hairy crab rice cake is a traditional local recipe with a salty taste. There are a lot of stalks in the head of wine herbs, but the mesophyll is still quite green, the wine aroma is clear, and the seasoning is acceptable. The fried shrimp is small in size, and the dish loses temperature, which is similar to a cold dish, and the salty and sweet taste is more obvious after cooling. The dry-braised pomfret of Haijinzi is too sweet, with a thick juice and little meat, which masks the original taste of the fish.

The Hikings store is not big, but there are eight or nine tables, and it is often necessary to wait for a table, and reservations are not accepted. Burdened by fame, today's Hijinzi is not outstanding in terms of stability, and many dishes have more or less flaws, making the overall experience not smooth. Many of the dishes in several local restaurants on Jinxian Road are no longer freshly cooked, especially Haijinzi, and even the hot dishes cannot reach the temperature they should have, and the only advantage is that the food is served very quickly. In addition to the Jinxian Road store, Hijinzi has also opened branches all over Shanghai, and now there are six branches. If you want to see the style of Hijinzi, the products of the branch will not necessarily be inferior to the main store on Jinxian Road, so you can try it nearby. As far as the Jinxian Road restaurant is concerned, if you want to taste the best food here, it is recommended to visit the first batch at the lunch market, when the kitchen has just opened, and the quality of the dishes will be relatively higher.