November brings the opportunity to indulge in gourmet food and photography with friends. The author’s journey takes us to the charming Shanghai Shikumen, a place that transports us back to the elegance of old Shanghai. As the lights dim and the night falls, the elevator whisks us away to a time of delicate and nostalgic splendor. The ethereal sounds and the soft Wu Nong dialect evoke images of a graceful woman in a cheongsam, a symbol of the city’s past exquisiteness that is etched in our memories as an indelible part of that era.
In the glow of the crystal chandelier, reality beckons us back. We find ourselves at [Restaurant Name] Shanghai Shikumen Ronghui Banquet, located on the second floor of 818 Wanhangdu Road. To get there, take bus No. 45 to Caojiadu Station and walk 100 meters. The service at this establishment is warm and attentive, with diligent waiters who are quick to change plates and a strong free wifi signal. The spacious rooms can accommodate groups of more than 10, while semi-open modern small rooms separated by screens provide a luxurious setting for intimate gatherings of 4-5 people.
One must-try dish is the #Aged Drunken Crab#. Its first taste is not overpowered by alcohol or soy sauce, but rather offers a subtle floral and fruity aroma. After steaming, the crabs are tender and sweet, having soaked in wine, with their crystal-clear roe rich and smooth, carrying a hint of the robust fragrance of yellow wine. This culinary experience is a testament to the restaurant’s commitment to preserving the flavors of traditional Shanghai cuisine with a modern twist.
Published on November 13, 2019 at 12:46, this account of a visit to Shanghai Shikumen captures the essence of a bygone era, merging it seamlessly with the present.#Traditional Four Delights Wheat Gluten# It is composed of the main ingredient wheat gluten and the accessories mushrooms, daylilies, black fungus and peanuts. I love its thick sauce and soft, glutinous and slightly sweet taste.
#Classic Nostalgic Smoked Pomfret# The pomfret is fat, tender and flavorful with rich layers. The sauce is orthodox and the juice is collected neatly. It is excellent in color and taste.
#Fried Shrimp with Wild Shallot# Fried shrimp is also a classic of Benbang cuisine. It tests the fire control and best reflects the chef’s skills. This dish in their restaurant adds wild shallots. The large shrimps are fried until crispy and loose. The meat is elastic, smooth and tender. The heat is just right. The sweetness at the entrance is more smooth and palatable, and it can better reflect the delicacy in taste.
#Stir-fried Eel Shreds with Pancakes# The paste is thick and the juice is rich. It tightly wraps the eel meat, which is fresh, tender, smooth and soft. The freshness of the eel shreds is quite outstanding. They insist on killing and slicing on the spot, which is really rare among most Benbang restaurants nowadays. In terms of the freshness of ingredients, it has the confidence higher than most Benbang restaurants on the market. The eating method wrapped in dough is also an innovation.
#Tomato, Corn and Pork Rib Soup# When the sweetness of corn meets the fresh fragrance of pork ribs and the sweet and sour tomatoes, it is delicious and not greasy and super appetizing.No matter adults or children, they cannot resist its temptation. I like it so much that I drank three bowls of soup in a row.
# Classic Cashew Pastry
Covered with plenty of white sesame seeds, this pastry takes cashew nuts as the filling and wraps them in the dough. Biting down, it is extremely satisfying with the salty and sweet taste of cashew nuts. It is crisp and soft.
Once you start eating, you can’t stop.
