Founded in 1999, Jiangsu Zhehui is the first brand of Jinmeng Group, with more than 20 branches in Macau, Hangzhou, Shanghai, Beijing, Hong Kong, Suzhou and other places. Chef Zhu Jun is proficient in Shanghainese, Sichuan, Huaiyang and Cantonese cuisines, and has studied French and Italian cuisines. The taste of the Hong Kong store is basically the same as that of the Shanghai store.
Jiangsu Zhehui is a representative restaurant of Shanghainese cuisine. Shanghai cuisine is divided into local cuisine and Shanghai cuisine, this cuisine refers to the local cuisine of Shanghai, by the local chef of Shanghai, the name of the dish is also closely related to the history and culture of Shanghai, which is characterized by the taste of fresh and sweet, thick oil red sauce; Shanghai cuisine, also known as innovative Shanghai cuisine, absorbs the advantages of other cuisines on the basis of this cuisine, especially gradually forms a whole with Suzhou cuisine, making this cuisine more meticulous and exquisite, and the taste is varied, sweet and salty.
The name is apt, and there are plenty of Jiangnan dishes on the menu. The signature dishes of Jiangsu Zhehui are camphor tea duck and steamed anchovies, camphor tea duck was a famous dish of the court in the past, and now according to the taste of modern people, the chefs of Jiangsu and Zhehui have improved it in the Shanghai style. Three and a half catties of duck are selected according to the classic Sichuan-style production process, made by four processes of pickling, smoking, steaming and frying, with soft and glutinous lotus leaf clips and sweet and sour Thai sauces, and the unique Jiangsu and Zhejiang tea duck is cooked. The appearance is golden red, and the skin is crispy and the meat is tender; Anchovy is known as "Shanghai's No. 1 Fish". The steamed anchovies from Jiangsu Zhehui have long been famous, and they are prepared with homemade sake and the finest Huadiao. After serving, the aroma of the wine is overflowing, the fish meat is tender and smooth, and the fish scale juice is beautiful and plump.
On the whole, the dishes of Jiangsu and Zhejiang Hui are decent and not particularly impressive, and the speed of serving is full of criticism. The overall environment of Jiangsu and Zhejiang Hui creates the atmosphere of old Shanghai in the prosperous period. The service is out of proportion, and there is a phenomenon of differential treatment of regular customers and new customers.
