The Renhe Museum located on Zhaojiabang Road has nothing to do with the existing elderly and restaurants. According to the store, today's "Renhe Restaurant" was restored by the descendants of Renhe and the Pavilion according to some historical materials inherited by the family, opened in 2014, and is known for its new style of Benbang cuisine and petty bourgeois dining atmosphere, and has accumulated a lot of popularity in just a few years, becoming an Internet celebrity restaurant that queues up every day.
Like the old man, bad goods are also a major feature of Renhe and the museum. The vast majority of the cold dishes are dregs, such as edamame, dregs fragrant small yellow croaker, dregs phoenix feet, bad door cavities, etc., and you can choose a high-quality dregs, including edamame, Jiwei shrimp and small abalone. There is also a "dregs bowl" on the menu, but it has nothing to do with the traditional local dishes, and it is actually a four-flavor platter of damame, dregs phoenix feet, dregs pork belly, and dregs of duck gizzards. The bad ingredients are decent, the taste is not mellow enough, and they float on the surface. Other cold dishes such as Sixi Roasted Bran, Benbang Smoked Fish, Honey Sauce Duck, etc., Sixi Roasted Bran Slurry Water is viscous, smoked fish is sweet, only the sauce duck is soft and rotten, and the sauce is fragrant.
Among the hot dishes, the gold medal braised black pork is the top classic, and it is served on a small piece of water heating porcelain plate. The braised pork is made of black pork, which is a square part of the front and middle parts, but the appearance is not crisp and shapely; The meat is soft but not rotten, the sebum is miscible with each other, and the lean meat is not soft, but it is not dry firewood in the mouth, which is basically commensurate with the price. The hot dregs are represented by the sashimi, that is, the dried fish fillet, the bottom soup hung out of the winter bamboo shoots, salted pork leg meat, shiitake mushrooms, etc., and the black fish fillet is cooked out of the pot, the fish fillet is tender and smooth, and the fragrance is mellow.
The classic local hot dishes, such as stir-fried eel silk with Liantang calloon, fried pork liver in sauce, and salted pork and jade shoots, etc., are all decent in taste. The amount of grass is not small, but there are many thick stems and old leaves, and the aroma and seasoning of the wine are not outstanding. Babao hot sauce is pleasant, the cubes are moderate, but a lot of rice cakes are added to it, the sauce is sweet, the spicy taste is weak, and the base of the tongue is bitter. In addition, Renhe Pavilion also has a lot of Shanghainese dishes, such as Kung Pao shrimp balls, old Shanghai tangerine peel chicken, stone pot shredded beehive tofu, crab roe field chicken pickled rice, etc., all of which are preferred dishes by diners. The fancy drinks "Le Kou Fu" and "Malt Milk Essence" are also quite distinctive, which are the childhood memories of many Shanghainese.
The decoration style of Renhe Pavilion is quite distinctive, with black and white checkered tile floors, mustard green European wall panels, solid wood dining tables and retro-style wall lamps, gradually entering from the moving line, alleys, patios, shikumen, trams, gardens, Paramount stages and other old Shanghai elements unfold one after another, with dim lighting and mood, adding a lot of points to the dining experience. The service is basically polite and thoughtful, warm and patient, suitable for diners who value the environment and service. In addition to the main store on Zhaojiabang Road, Renhe Pavilion also has a branch in Xujiahui Greenland Colorful City, with a relatively light and bright style, and the dishes of the two stores are basically the same. It is worth noting that the gold medal braised pork, plum shrimp and other dishes are available in limited quantities, and the restaurant has a serious queue, waiting for more than two hours during peak hours, so it is recommended that diners arrive early to eat.
