Tsinghua Restaurant is located at the intersection of East Street and Xinshi Road next to Panmen Scenic Area, which is a long-established Subang restaurant, which is loved by local diners and is a meeting place for young and long-term customers. The dishes of Tsinghua Restaurant are rough and old-fashioned, but the products produced by Su Bang are pure and authentic, between the restaurant dishes and the home-cooked taste, which can be called cheap and good.
Tsinghua Restaurant has a lot of dishes, in addition to Subang's local hot and cold dishes, other dishes are also involved. Among them, there are dozens of kinds of cold dishes, including Subang, Xibang, Jingbang, Shanghai and even Sichuan cuisine and other local characteristics, including Suzhou-style smoked fish, Suzhou brine, Suzhou Yi (燠) goose, white chopped chicken, salted duck, Xishan radish and other traditional Suzhou dishes, as well as Babao fried sauce, blueberry yam and other dishes that more often appear in Shanghai cuisine, which is not unrelated to the identity of Tsinghua Restaurant, and the proprietress of the restaurant is Shanghainese. The cold dishes are mostly of a decent standard, and the roasted goose is quite distinctive, with strong aromas of spices and sake lees. In addition, the restaurant's roast duck is also worth trying, the meat is tender and ageless, the skin is ghee, the taste is slightly tough, and it is served with Beijing onions and sweet noodle sauce, and the dough is wrapped in bread, and the tongue is fragrant.
Braised pork and eggs with sauce is one of the restaurant's signature dishes, the braised pork is a pleasant surprise, the sake lees bring out the base flavor, the meat is crispy and soft, and the thick lean part is not dry and soft. Stir-fried shrimp is rare to be freshly hand-peeled, the sizing is dry, and the oil amount is moderate, but there is still a lot of oil left at the bottom of the plate; The price of hand-peeled shrimp is quite affordable, there are large and small portions to choose from, and the amount is unambiguous, the small portion of shrimp is only 68 yuan / portion, the amount has been up to a regular plate of other Subang restaurants, and the cost performance is extremely high. The golden cauliflower in the head of the mussel meat grass is not delicate enough, but the seasoning is suitable, and the oil sauce is fragrant. The squirrel mandarin fish is made to order, the waiting time is long, the taste is decent, and the knife work is not fine enough. Several dishes such as stewed and marinated tofu, braised river eel in honey sauce, and fish fillet are also the dishes that Tsinghua Restaurant is more good at. Most of the dishes in Tsinghua Restaurant are made to order, which ensures the quality of the dishes on the one hand, and slows down the pace of dining on the other hand.
The price of vegetarian dishes is affordable, most of the mussel meat grass head, Tsinghua stir-fry, garlic water spinach, oil-soaked broad beans, etc. are about 20 yuan a piece, the standard is mediocre, and the common point is that the amount of oil will not be less. Among them, a simple dish of broad beans soaked in oil is also a special dish of Tsinghua Restaurant, broad beans are blanched with warm water to remove the beans, vegetable oil is concocted, heavy sugar and heavy oil, the soup is still boiling when it is served, the taste is soft and crispy, and the oil is fragrant.
In addition, Tsinghua Restaurant has also specially launched a series of "official dishes" of yellow stew, which draws on the hanging method of Chaoyue cuisine and Jinglu cuisine to deliver broth, and the same yellow stewed soup base hangs out a variety of soups such as abalone, yellow stewed black fish fillet, yellow braised hoof tendons, and yellow braised fish maw. The yellow stewed soup soup of Tsinghua Restaurant has a place and an example, the bottom soup is fresh and thick and sweet, but the materials are relatively simple, the black fish fillet is crispy and smooth, the hoof tendons are sticky and glutinous, the yellow braised fish belly is soft and delicate but the materials are very small, the fleshy skin is filled, and the soup temperature is insufficient. What is rare is that the price is affordable, and most of the cases are less than 100 yuan.
Tsinghua Restaurant has a small four-storey building that covers a large area, but from today's perspective, the Tsinghua Restaurant, which has been more than 20 years old, is obviously too old, and the huge signboard in the style of the 90s makes people feel like they have gone back in time. The interior of the restaurant is unpretentious, the hall attendance rate is extremely high, and the atmosphere is noisy and lively; The second and third floors are private rooms, but the restaurant does not have an elevator, so you can walk upstairs, which is not friendly to older diners. The distance between the table in the hall and the private room is narrow, and the space is compact. Tsinghua Restaurant's in-meal service is decent, well-staffed, and has a good attitude, but pre-dinner reservations are often criticized, and from time to time there are missed reservations and wrong reservations, which are unpleasant, so it is recommended that diners carefully communicate with the operator to confirm when booking seats to ensure that the information is accurate.
