The construction of an ice palace covering an area of 370 square meters on the eighth floor of Dragon Dream is the first impression many people have of Shangguan Xue. The interior is covered with snowflakes, ice crystals, fire kangs, cowhides, mountain carvings and other Northeast impression elements, and the color is cold, which is very different from the red flowers and green willows in the regular Northeast restaurants.
Shangguan Xue's dumplings are produced well, using Inner Mongolia Hetao snowflake powder, which is stronger than the commonly used all-purpose powder, and it is not easy to open the skin and muddy soup after cooking for a long time, and it is translucent and shiny after scooping up, and the taste is soft and tough and not sticky to the teeth. The filling production is also exquisite, pure hand-picked thorns for the mackerel, the back of the knife chop filling helps to maintain the elasticity of the meat, it tastes slippery and fragrant, and it has a slightly fishy smell when it is cold, but it is also a unique flavor, not inferior. Seafood dumplings will also be filled with topaz ginseng, senbei and prawns. In addition, the pig-killing dishes are also worthy of praise, pork bones, pork belly with skin, blood sausage, sauerkraut and vermicelli are full of a cup, cartilage and meat, bone marrow is full, blood sausage is smooth and tender, sauerkraut and vermicelli are very authentic, the whole dish is fresh but not salty, just right. The coarse grain big peel, chicken stewed mushrooms, and hand-beaten river snow fish balls are all produced steadily, which is worth a try.
As a fashionable restaurant, Shangguan Xue tries to refine Northeast cuisine, but from the perspective of the finished product, the most exquisite can only be regarded as its pocket-sized weight. The iron pot ang stinging fish has an earthy smell, and the side of the pot is not a corn tortilla, but a corn pumpkin steamed bun, which is sweet; The sauce stick bone is made of Yurun's pork stick bone, which is taken out after 90 minutes of boiling in the soup made of more than 20 kinds of Chinese herbs, the taste of the herbs is too strong, the entrance is salty, and the bone marrow is very little; The sweet potato sugar shell is thin and crisp, and the sweetness is full, but it is a pity that the sweet potato itself is of poor quality and has a weak taste; The meat in the pot is extremely hard and piercing, the meat slices are dry and slag, and the sauce is too sweet and too little; Classic dishes such as Di San Xian and leek boxes are also disappointing.
For example, the price of seafood dumplings is 2-3 yuan per piece, and the amount is only 1/2 of other Northeast restaurants in Shanghai and 1/3 of that in Northeast China. The other two branches of Shangguanxue are fashionable and bright, relatively elegant, but the tables and chairs are very close to each other, and it is more congested to get up and walk, but on the whole, the dining environment is clean and generous, at least more than its dishes.
