Huishi Jia Shanghai Zhuque Tea Room (Oriental Department Store Store)

**October: A Culinary and Cultural Journey with Friends in Shanghai** **Time:** October **With whom:** Friends **Ways to play:** Gourmet food, […]

**October: A Culinary and Cultural Journey with Friends in Shanghai**

**Time:** October
**With whom:** Friends
**Ways to play:** Gourmet food, photography, humanities
**The author visited these places:** Shanghai
**Published on:** 08:52, November 1, 2019

**Encountering a Grand Chinese Style**

Rather than saying coming to eat, it is better to say encountering a grand Chinese style. From the moment you step onto the escalator, the ever-changing bead curtain, the golden Zhuque restaurant name sign, and the ubiquitous Jiangnan porcelain set the scene. With gold as the main tone, matched with the timeless black, the atmosphere is both noble and elegant.

**The Journey Through the Restaurant**

Entering the welcome desk, then the tea table and counter, and only after entering for the third time do you reach the lobby and private rooms. The design is filled with doorways and layers of turns, providing excellent privacy.

– **Tea table and counter:** The first step into the restaurant’s world.
– **Lobby:** The heart of the restaurant where the grandeur unfolds.
– **Semi-open private room – Magnolia Hall:** A space that offers a glimpse into the private dining experience.
– **Fully enclosed private room – Extremely Wealthy Hall:** The epitome of exclusivity and luxury.

**Dining in the Qing Dynasty**

Having a meal here is like being in the Qing Dynasty. Chaozhou wood carvings, lacquer paintings with gold foil and lacquer characters, and Lingnan Manchurian windows are everywhere. The exquisite and magnificent, flowing and colorful style gathers ingenuity in the restaurant and endows exquisiteness to the whole.

**Private Rooms Named for Aspirations**

The restaurant has a total of eight fully enclosed private rooms and four semi-enclosed private rooms, named after people’s yearning for a bright future in ancient times: Passing the Imperial Examination, Extremely Wealthy, Longevity like a Pine and Crane, A Wonderful Marriage, Blooming Wealth, Thriving Business, etc.

**The Timeless Elegance of Black and Gold**

Among all colors, the deepest one is black. The mysterious black has a kind of veil that makes people unable to resist uncovering it. Wanting to explore a color with a story. Perhaps it is precisely because of this mystery that it has an unshakable position in the color world. No matter which color is in fashion, black will never be outdated. Gold represents magnificence, and few colors can match it. Presumably, only black has this honor.

**Cultural Touches and Scenic Spots**

– **Waiting area at the entrance:** The cheongsam painted on the wall is a reproduction of the cheongsam treasured by the Rong family in Wuxi, showcasing the restaurant’s commitment to cultural heritage.
– **The restroom in the restaurant:** A scenic spot in itself, with a unique design that adds to the overall experience.
– **Private room named after Thriving Business:** This room has the most lively scene in Riverside Scene at Qingming Festival reproduced on the wall, and it is the only private room in the entire restaurant equipped with a restroom. The toilet in the restroom is fully automatic, and even the common restrooms boast a dazzling environment.

**Service with a Personal Touch**

The service in the private room is extremely considerate. The name of each dish will be announced when served. Each dish and dim sum will be equipped with the vinegar made by the restaurant. Clean plates will be changed several times during the meal. The just-right smile and proper service make you feel at home. There is a small room outside the private room which is the area for waiters and food delivery staff. A white button on the table in the private room summons the waiter immediately, ensuring the privacy of diners. The free wifi in the private room is very powerful, and the canvas on the outside of the cushion complements the overall layout of the restaurant.

**Exquisite Culinary Experiences**

– **Freshly squeezed kiwi juice:** The biggest difference between this fruit juice and the concentrated juice bought in supermarkets outside is that it does not add water or preservatives. It is fresh and healthy, with a sour and sweet taste that is just right and a thickness that makes each mouthful extremely refreshing. Highly recommended.
– **Tangerine Peel Beef Siu Mai:** This is what attracts me the most. The tangerine peel that relieves greasiness after being boiled for 4 hours is combined with beef. The plump beef ball has a hint of tangerine peel taste, making it the smoothest beef ball I have ever eaten.
– **Pig Liver Siu Mai:** Pig liver in Cantonese means pork liver. The ingredient is the butterfly liver (the best part) in pork liver. The restaurant carefully picks out the tendons in the pork liver with a knife. Only in this way can it melt in the mouth. The preparation of barbecued pork liver siu mai demands a precise control of heat, typically made to order, so patience is required when ordering. This traditional Cantonese dim sum, currently found only in some older Guangdong tea houses, was a delightful surprise to encounter in our bustling city. The tender liver is as soft as cotton.

– **Fresh Shrimp Dumplings:** The fresh shrimp dumplings are exceptionally beautiful, with their thin and white translucent skin revealing a blushing red color beneath, forming a picturesque scene of simplicity wrapped in elegance. At first glance, their appearance captivates. The taste perfectly conveys the delicacy of the shrimp filling, complemented by the soft and rich flavor of the pork, and the refreshing crunch of bamboo shoots, providing a feast for the palate and a burst of rich flavors on the tongue.**Wine-Infused Pigeon**
The wine-infused preparation elevates the pigeon meat to a new level. A gentle bite reveals the rich, juicy flavor of the pigeon skin, followed by the intense meat aroma and the unique sweetness of the pigeon, instantly igniting the taste buds. The meat is incredibly tender, and the skin and meat are refreshingly crisp, with the wine flavor leaving a lasting impression.

**Steamed Yangcheng Lake Hairy Crabs**
In the prime season for crabs, we ordered crabs weighing four liang. After steaming, they transformed into a beautiful contrast of jade-like white and golden yellow, tender and plump, with a sweet and flavorful meat that is unmatched in taste, aroma, and appearance. Before diving in, a sip of warm yellow rice wine warms the body, and after enjoying the crab, a cup of hot ginger tea prepared by the restaurant helps to ward off the chill, completing the experience.

**Sampan Congee**
Made with fresh fish slices, scallions, egg threads, and fried dough crumbs, this congee offers a delightful combination of crunchy and smooth textures, with a sweet and palatable flavor.

**Abalone Sauce Chicken Feet**
This dish is particularly special, with unusually large chicken feet. The rich abalone sauce is infused with a hint of briny flavor, and the chicken feet are incredibly soft and sticky, best enjoyed while hot. I personally find it incredibly appealing.

**Small Yellow Croaker Pan-Fried Dumplings**
Incorporating the beloved small yellow croaker fish that Shanghai locals adore, these pan-fried dumplings were a delightful first-time experience. Their petite and charming appearance was stunning, with a top layer adorned with golden sesame seeds and vibrant green scallions. The skin is thin, soft, and palatable, while the bottom is golden and crispy; the filling is rich in soup and bursting with a fresh, intense flavor.

**Golden Pillow Durian Puff**
The golden and enticing durian puff, filled with a smooth paste made from fresh durian puree, is encased in a finely crafted, flaky crust. After savoring it, the subtle durian aroma lingers, making it hard to forget.

**Swan Lotus Seed Paste Puff**
The flaky, layered swan wings and the faint fragrance of lotus seed paste make it nearly impossible not to savor the lingering taste on one’s lips and teeth.

**Crispy Egg Tart**
The egg tart shell shatters with a gentle bite, revealing a smooth, soft, and slightly sweet filling that threatens to spill over with every careful bite.

**Water Chestnut Cake**
Considered the star of Chinese-style puddings, the water chestnut cake is a frequent choice in Cantonese dim sum, often ordered after tea or as an appetizer, offering a refreshing flavor.