Founded in 2005, Jing Cai Xuan is a stable player in Shanghai Cantonese cuisine.

The group has an ecological farm covering an area of 200 acres in Chongming Ecological Island, Shanghai, and supplies fresh ingredients such as farm pigs, local chickens, vegetables and fruits for its chain restaurants.

The restaurant has quite a few recommended dishes. This dish of farm pork knuckle stewed Ji Pin abalone is very good, after simmering for a long time, the taste of pork knuckle and abalone blends with each other, delicious and carrying, the raw materials of the finished dish are soft and flavorful, and the full collagen is very popular with women. Stir-fried matsutake mushroom with snowflake beef is a seasonal dish, the snowflake beef has a clear texture, and the gravy is tightly locked in it after stir-frying on high heat, and the king of mushrooms is added to enhance the flavor of matsutake mushrooms, the two complement each other, and the complex aroma of the two raises the whole dish to a higher level. Chaozhou Caifu rice is made with cured meat grains, small capsule, Guangxi taro grains, and Kaiyang minced grains, which is fragrant and delicious, and has a rich taste.

Of course, the restaurant has more to offer. Cantonese protein stir-fried Australian lobster, white-cut free-range chicken, and signature silver cod are also worth trying. In the dessert after the meal, it is recommended to have a mango Tieguanyin pudding, which is made by adding Tieguanyin tea, which is soft and sweet, melts in the mouth, and the fresh sweet and sour mango is more refreshing and not greasy.

The decoration of each branch of Jingcai Xuan has its own characteristics. The Rui Ou department store branch has an elegant decoration, and you can book terrace seats when the weather is good, and you can enjoy the scenery outside. The Pudong store is the largest branch with a beautiful view of the Huangpu River, which can accommodate 400 people at the same time, and is also very suitable for banquets. The YMCA store is located on the second floor of the YMCA Hotel, and the decoration style is very similar to the old Shanghai in the thirties and forties. The service is in place, the care is thorough, and the speed of serving is properly grasped, which is worthy of 10% service charge.