"Posture" can be regarded as a new word, and its true meaning is equivalent to the seafood buffet hot pot. This type of restaurant was born in Fujian around 2012, and under commercial packaging, "Zizao" is known as a new Chinese cuisine. However, this is undoubtedly a false statement, and the pronunciation of "self-help" in Hokkien is actually the same as "posture" in Mandarin. And there is still a long way to go before the history of invention. In addition to Fujian, such restaurants are currently only concentrated in coastal cities such as Tianjin, Shanghai and Hangzhou, while Chengdu has become a southwest enclave, and the hot pot forms in the Sichuan-Shu region have been enriched, and business hotels have not been able to dominate the self-service catering sector.
Shangyan was originally a store of Yanyu Seafood, and after June 30, 2018, it has been operating independently as a new brand. The restaurant has an elegant environment and a rich variety of ingredients, compared with the banquet, the banquet is more spacious, the meal is not crowded, and its private rooms are more suitable for business occasions. In August 2018, when the concert tour ended, Zhang Shaohan and his team held a celebration banquet at Shangyanzi.
In the Zizao restaurant, some ingredients are available in limited quantities, and the merchants will dress up in a uniform and careful manner, and this kind of appetizer is also one of the highlights of the Zizao restaurant. The first plate of the feast is centered on lobster sashimi and sea cucumber, and is accompanied by turtle shrimp, red shrimp or shellfish. Almost all the ginseng in the restaurant is made from dried ginseng, and the banquet is no exception, the ginseng body of the restaurant is usually foamed for a long time, and the pot cooking time is the key to affecting the taste. The shangyan cucumber is small in length, only close to the index finger, and the taste is best when cooked for 2 minutes, its saltiness is not heavy, and the umami is not obvious, but the dipping sauce takes into account the dietary preferences of various parts of China, and no matter what your needs are, you can always match the flavor to a satisfying taste.
The investor of Shangyanzi is from Fujian, but most of the dishes in the restaurant are Bohai seafood. Dalian abalone is very popular with diners, although the size of the snail is not large, but it is absolutely fresh. In order to keep it fresh, the store does not remove the internal organs, so consumers can operate the table knife by themselves, or they can swallow the dates according to their own dining habits, and only need to master the heat to experience the right taste. The best cooking time for all kinds of fresh food is usually marked at the banquet, so you may wish to pay attention to it when taking the meal, but abalone and other seafood are generally not cleaned, which is also one of the common problems in the catering industry.
The restaurant has a wide variety of shrimps, usually including Ecuadorian white shrimp, Argentine red shrimp, Thai red claw shrimp, "Icelandic king shrimp", etc., and the total category is generally more than 5 kinds. Argentinian red shrimp is known for its large size and is sometimes the finale of seafood restaurants. However, as we all know, freshness is an important factor affecting the quality and taste of aquatic meat, and the freshness is subject to seasonal and logistical constraints, and the most expensive ingredients may not be the most delicious. However, the shrimp products made at the banquet are abundant, and the "fault tolerance rate" is high, and fresh products can be found at any time. Shrimp is also one of the dishes with the highest pick-up rate and the fastest replenishment in the restaurant.
In contrast, foods that are slower to replenish deserve extra attention. Orchid crabs come from Thailand or South China, and are usually served fresh, and the meat of the live crabs after cutting them raw is sweet and tender, and they are often swept away by the crowds of diners. Similarly, sea urchins with horse dung are easily spoiled and are available in limited quantities at many restaurants because they are not easy to store. There are no restrictions on the dining at the banquet, and the edible part of the sea urchin is sea urchin yellow, which is similar to the taste of semi-melted ice cream, and the taste is slightly fishy, close to tasteless, even for diners who have a preconception of "seafood", most of them can accept this light seafood.
The foie gras is well prepared, and the banquet is also very generous, and the liver is thickly cut, and the amount even makes the toast difficult to control. Its fatty taste brings a lot of satisfaction to diners, but sometimes the thawing is not enough and the moisture is large. Some diners also think that foie gras has a greasy taste, while monkfish liver is sweet and delicious. Foie gras does not have the problem of "refilling", but due to the number of baking trays, there are still often long queues, and similar conditions can be found in fried plates such as oysters, lamb chops, steaks, scallops, etc. And the sashimi plate of "cut geoduck" also enjoyed the same treatment.
The shellfish and clam sector is also abundant, including common categories such as scallops, scallops, and razor clams. In addition, swan eggs (clams, mainly produced in the Bohai Sea) are close in size to the palm of the palm and should not be missed; The shellfish are of moderate size, but the flesh is luscious and plump, which is also worth tasting; The meat of hemp knife shellfish, yellow shellfish, and corn mussels is delicate, and the old shabu will destroy the taste, so it is best to pay extra attention. The main source of grilled oysters in the store is Zhanjiang, and the oysters used for raw food come from New Zealand or France. When neutralized by lemon, the fishy and metallic flavor is not very strong, and if you are interested in eating raw oysters, it is undoubtedly a good choice for the feast.
In addition, the restaurant also serves the finale fish from regular seafood restaurants such as the Eastern Star Grouper. Although shark belly and shark skin are rare, they are not recommended because of the strong feeling of satiety, so it is better to choose cod fish maw. As a hot pot restaurant, the variety of shabu-shabu (including meat) at the banquet is rich enough to operate independently, and the Cantonese morning tea section has also put a lot of effort into it. Sashimi and desserts are mediocre and are not recommended except for ice cream. Drinks include red and white wines, beers, juices, cocktails, and carbonated drinks, but they lack highlights and can be tried together.
Compared with other Zizao restaurants, Shangyan has advantages in terms of environment and private room service. The restaurant is divided into 3 dining areas, the hall is facing individual customers, and the environment is noisy; The dining area in the cloister is spaced by green plants, which is slightly elegant, but the air conditioning is insufficient; The 7 private dining rooms are the best in the setting, not old-fashioned, and are perfectly suited for formal business occasions, with waiters delivering meals to the needs of diners without distraction. However, there is only one window box (Gulangyu Hall), if you need it, you should ask in advance. Banquet staff can enjoy better service, the service staff will take the initiative to present the freshest ingredients of the season, and will also cook for diners, remove shrimp heads, pick shrimp lines and other actions skillfully.
The soup base is divided into two categories: tom yum gong and mushroom soup, and the flavor of tom yum gong is not authentic, which is also a portrayal of all seafood restaurants in Chengdu. In addition, there are also the disadvantages of small plates, unclear labeling of the dining area, and the small pot body, which makes it difficult for customers to eat. Lunch time is not 12:00-14:00, the price is 298 yuan / person; The dinner time is 3 hours, and the price is 398 yuan per person.
