Donglai Shanghai Restaurant, which has been open for nearly 10 years, specializes in Shandong cuisine (Shandong cuisine) and Jiaodong seafood, and is one of the most famous Shandong restaurants in Shanghai. In 2016, the restaurant opened its first out-of-town branch on Xiangwang Road, Shiquan Street, Suzhou, and stood out in the field of seafood restaurants in Suzhou with its unique flavor of Lu-style seafood and classical and elegant dining environment.

Jiaodong cuisine is mainly cooked with seafood ingredients. Sitting on the shore of the Bohai Sea, Yantai, with a long and tortuous coastline and many islands, is a good area for marine aquaculture, the local vegetable seasoning emphasizes salty, fresh and pure, highlights the original taste, most of the dishes only use oil, salt, vinegar, green onion and soy sauce and other basic seasonings to enhance the flavor and freshness, the taste is mellow and fragrant, salty and fresh and palatable, suitable for all ages.

Oily bird shellfish is a popular signature of the restaurant. This dish is concise and simple, and has extremely high requirements for cooking time and ingredients. As a specialty of Yantai, the shellfish has lived in a low-temperature marine environment for a long time, and its meat is known for its firmness and deliciousness. When making dishes, you only need to rinse the shellfish, change the knife to remove foreign matter from the meat, and boil it in boiling water for a few seconds to get out of the pot for later use. The cooking time here must be exactly right, otherwise the meat will lose its crispiness and the taste will be greatly reduced. Scallion oil is the finishing touch of the whole dish, freshly boiled every morning, made with local Shandong shallots and ginger, simmered for about an hour. When the dish is ready, the chef will place an appropriate amount of chili peppers and green onions on top of the shellfish, pour hot oil over them, stir them with a secret sauce and serve them on the table. The taste of the shellfish is crisp and springy, and the oil is fragrant and sweet.

Live sea urchin sashimi is one of the most popular dishes among seafood lovers. The sea urchins produced in the Jiaodong Peninsula are fierce and brightly colored. Just cut the top and serve it with seafood soy sauce on the table. To eat, use a small spoon to scrape the bile along the wall of the shell and gently take it into your mouth. The saltiness of the soy sauce and the sweetness of the gallbladder meat are achieved in two phases, and the taste is intertwined and bursts out, and the aftertaste is long. The plump and fragrant pepper swan eggs are also good. It uses plump purple stone clams as ingredients, and is steamed with raw peppercorns, raw onions and salt, which is sweet and spicy, and has a thick taste. Other popular dishes include five-flavor seafood dumplings, fresh squid on a cutting board, nine-turn large intestine, stir-fried choy sum with prawns and cold shark skin.

The façade of the restaurant is made in the style of antique gray tiles and white walls, which is highly recognizable. Inside, decorated with wooden partitions, mahogany furniture and embroidered tablecloths, the environment is full of antique and cosy atmosphere. In terms of service, a group of kind and friendly aunts are in charge, wearing uniform uniforms, and the service is positive and polite, which can escort a good dining experience. Unfortunately, the restaurant's seafood richness is much lower than that of the top three restaurants on the list, and the products loyal to Lu Wei may not satisfy the taste buds of all customers. If you are coming by car, you can park your car in the parking lot next to the restaurant and ask the waiter for a parking ticket after eating.