The level of lamb handling at Xinjiang restaurants in Shanghai is generally good, and if the lamb dishes can't surprise you, then this restaurant will surely wake up your sleeping taste buds. The chef has a rich resume and always adds his own creativity to traditional dishes, and compared to the eye-catching Xibe restaurant, Kaixi Guli is more understated, and its care can often be appreciated during the tasting process.
The head chef is the young Mr. Song Qingliang, who has won the title of Chinese Chef and the first prize of the Shanghai Sculpture Competition. A typical example is the lamb neck that appears on the first page of the menu, the general lamb neck is similar to the hand-grabbed lamb chops, the whole piece is stewed in water, add onion and pepper to remove the fat, drain from the pot, and eat with dipping sauce. Chef Song uses only salt to season, and it takes 2 hours to rinse the water to remove the fat, so that the original flavor of the mutton can be preserved. The lamb neck is taken from the lamb less than 1 year old, dipped in a special seasoning, soft and fragrant, the price is only 138 yuan, not much more expensive than the proud hand-grasped meat, it is worth trying. After cooking, it should be kept warm over low heat, only one pot per day, while supplies last.
If the lamb neck can be eaten with the intention of slow cooking, then the most common spinach mixed vermicelli here shows the chef's ability to season quickly. It is best to eat the Q-bomb vermicelli and crispy spinach together, the sweet and sour are faintly salty and spicy, and the taste is rich in layers, so people can't help but have another bowl. This cold dish is not a large portion, and it is not a problem for two people to eat it. In addition, the fragrant pepper sesame chicken, the smooth and spicy steak, the unique flavor of the Japanese roasted sauce eel willow and the iron plate Pattaya eggplant also show the solid seasoning skills of the kitchen.
However, Kaixi Guli's grilled lamb chops, lamb skewers, large plates of chicken, and fried rice noodles seem to be unstable, sometimes the taste is too salty, and sometimes there are a lot of chicken bones in the large plate of chicken, which may be caused by the lack of manpower in the kitchen. At the beginning of the restaurant, the menu included dishes with a distinctive personal style, such as shredded papaya with orange juice, cold conch slices, chicken fillet wrapped in a new pot, and noodle dumplings.
It can also be seen from the service that the management is not good, the foreman and individual waiters are very clever, neat and enthusiastic, while the casual waiters will play with their mobile phones at the guests' tables, in a daze, and the response is not timely, which greatly affects the dining experience.
As soon as you enter the restaurant, you can see the fresh lavender wall, with dark purple fabric sofa chairs, although the grade is not high, but the use of Xinjiang pink and purple lavender specialties instead of heavy camel bells and blanket decorations can also give people a different sense of pleasure. Many repeat customers can't remember the name for a while, and they will describe it as "that purple Xinjiang restaurant". Unfortunately, the dining chair has been used for several years, and individual chairs will leave obvious stains, which is a major flaw.
