Shanghai is a city that has no Northeast cuisine genes at all, and the taste grasp and authentic restoration are not excellent enough, and can even be called sloppy. In addition to the considerable amount of dishes, many restaurants have been overshadowed by their own dishes, and the sweetness is seriously exceeded, which is really a farce. What's even more embarrassing is that Shanghai doesn't seem to have a correct understanding of Northeast cuisine, and many restaurants have inflated scores on a review network, but their reputation is hard to deserve, saying that it is rough rather than shoddy, and at most it can be called a good meal. If you want to eat Northeast food in Shanghai, if you pursue authentic or authentic food, you will be disappointed; With a lively mentality to invite friends to dinner, Northeast cuisine is a cost-effective choice in Shanghai's catering industry.

Kanto Koma is the first to take the lead, and the credit goes to the pot meat. As soon as it was brought out of the kitchen, the sweet and sour sauce hooked the sense of smell, and the fruity aroma of orange juice was added to the seasoning, but the sweetness was still within the normal range; Shredded green onions, ginger, garlic slices and carrots are evenly stacked on top of the meat slices; The batter is thick but even, the heat and temperature control of the frying are very precise, you can experience the crispiness of the sound effect when it is hot, the taste is light and not firewood, and the aroma of the meat that sprays out is not stolen by the sweet and sour sauce at all, and what is more valuable is that it can still remain crispy and not hard after cooling. Occasionally, you can eat a small grain of batter that is not fried thoroughly, but it does not affect the neat taste, and such a small flaw is really a minor injury in the Shanghai pot wrapped meat industry, for Shanghai diners who don't understand what pot wrapped meat is, Kanto Xiaomo's products are unparalleled.

The dumplings of Kanto Xiaomo are heroic, and their hand-rolled dumpling skin is chewy and dense, with a slight wheat fragrance; The fat and lean ratio of the filling is slightly deviated, resulting in too little oil, and the dry and grainy feeling of lean meat is strong, but fortunately, vegetables can maintain a certain amount of moisture, especially celery and cabbage, which are crisp and very refreshing. Sauerkraut and fennel, two ingredients with a strong offensive smell, are made to a fuller flavor by Kanto Koma, making them worth a try for salty diners. However, Kanto Komo's other signature dish with sauerkraut as the main dish - sauerkraut stewed with large bones, the performance is not so pleasing. After sauerkraut is stewed for a long time, the ego is sacrificed, the fiber is completely disintegrated, and the taste is soft and weak; It's a pity that the three big stick bones in the basin are completely unmoved, without the slightest aroma of sauerkraut, and with obvious bloody smell; Only the soup in the basin takes advantage of it, which is not only sour and enjoyable, but also reveals the rich aroma of meat, and it is particularly appetizing to drink empty or eat bibimbap.

In addition, the performance of the Northeast Big Lift is acceptable, the mung bean lift is translucent and tendony, and the entrance is slippery; The side dishes are completely dominant in terms of quantity and variety, such as shredded carrots, bean skin, soybean sprouts, green peppers, shredded cucumbers, purple cabbage, and cabbage cores. Balsamic vinegar is added to the sesame sauce to enhance the flavor, and the compound taste is fresh and refreshing. The traditional Northeast hot stir-fry such as ground three fresh, sharp pepper dried tofu and so on are well done, and the oil is very wok-like, and it is a perfect match for rice. Garlic heart meat can only be eaten in barbecue restaurants and Northeast restaurants, because the diaphragm muscle on the side of the heart is often in a state of exercise, the whole body is fit and tight, there is no fat, tender but not cotton, slightly elastic, and raw garlic paste is the most compatible, but the breath is violent, remember to avoid meeting guests after eating.

Kanto Komo currently has three branches in Shanghai, all of which are stationed inside the mall, so there is often a waiting time for meals. A pot of soy milk will be given when you sit down, and the amount of soy milk will be different depending on the number of diners; The soy milk is not sweetened, there is some beany smell, and there is a bag of white sugar in the small lattice on the table, which is very intimate. However, the speed of serving in Kanto Koma depends on how many tables of customers order the same dish, so unpopular dishes will wait for a long time, and if they are not satisfied with the taste of a certain dish and ask for a redo, they will also need to wait for a long time, and consumers in a hurry need to pay attention to this so as not to affect the dining experience.