In October, I visited Xinglou Hot Pot (Changshou Road Branch) in Shanghai with a group of friends. The average cost per person was 300 yuan, and we indulged in food tasting and photography. This trip was published on October 25, 2019, at 07:34.
Before Hong Kong’s return, I knew that Xinglou was a popular dining spot among celebrities and stars, a well-known restaurant. This year, it expanded to Shanghai, maintaining the traditional Hong Kong charm with red bricks, pink tables, and freshly made milk tea. The atmosphere of the hot pot is vividly brought to Shanghai.
According to the restaurant’s introduction, they ensure that seafood is flown in daily from the origin. What you can eat depends entirely on fate. Before cooking, the seafood must remain fresh and lively, allowing each diner to enjoy seafood as delicious as if it were from the place of origin. The health-conscious Hong Kong-style hot pot eaten around the stove provides a long-lasting taste foundation.
Address: Xinglou Hot Pot (Changshou Road Branch) is located on the 3rd Floor, 100AM Xin Bai’an Shopping Mall, No. 1055 Jiaozhou Road (near Changshou Road intersection).
Transportation: There are two options to reach the restaurant. Option 1 is to take Subway Line 7 to Changshou Road Station, Exit 7, and walk 480 meters to the destination. Option 2 is to take Subway Line 13 to Changshou Road Station, Exit 1, and walk 540 meters to the destination.
Upon entering, one first sees a row of wine cabinets and an area dedicated to the God of Wealth, followed by the main hall. On the left are 4 private rooms that can accommodate about 10 people each, with each room having its own ‘personality’.At first glance, the environment feels like a Hong Kong restaurant’s atmosphere, with the three large characters ‘Fu Lu Shou’ prominently shining on the wall. The transparent kitchen allows every diner to personally supervise food hygiene issues.
Upon entering, guests are greeted and seated. The waitstaff will introduce the optimal cooking time for each dish and will also cook for every table in the hall. They can also meet requests such as peeling shrimp shells. The free WiFi is strong.
The seafood flown in is placed here. Nine-grid seasoning.
Spicy Salt Fried Corn
I’ve always eaten corn boiled, but this method was a pleasant surprise. It can serve as a staple food, a flavorful side dish, or a snack. Each kernel is crispy and delicious without being greasy. A bite is packed with savory flavor, making it truly enjoyable. Every kernel is exciting to eat.
Golden Sand Fried Fish Skin
The rich, strong fragrance of salted egg yolk fills the mouth, without any fishy taste. The aroma of fish skin lingers long after the first bite. Crispy and delicious as soon as it enters your mouth, it’s hard to stop eating.
Traditional Chinese medicine believes that fish skin has a sweet and salty taste and is neutral in nature, offering nourishing effects. The Southern Liang Famous Doctor’s Separate Record even listed fish skin as a medicinal ingredient. The Sui Xi Ju Diet Spectrum states that fish skin can “detoxify various fish poisons, kill worms, and cure fatigue.” In ancient times, fish skin was considered a luxury reserved only for the royal family. Today, beyond cooking, fish skin is more commonly used in beauty products for its nourishing properties.
Grilled Pepper Squid Tube
Squid wrapped with shrimp meat is cut into tubes, topped with non-spicy peppers for decoration. It has a moderate salty taste and a tender texture.
Thick Soup Whole Chicken Pot with Fish Maw
Known as the true “Golden Pot,” this signature soup base is a favorite among customers. Nearly every table orders this soup. Each chicken soup comes with 180g of deep-sea fish maw, which is considered a beauty tonic for women of all ages. When the lid is lifted, the unique aroma of local chicken fills the air. The soup is made with pumpkin powder, tube bones, chicken claws, and other ingredients, simmered for more than 10 hours to create a soul-piercing fragrance. Once the tender chicken is placed in the bowl and the fish maw chicken soup is poured over it, the freshness reaches a whole new level. Every mouthful is rich with essence, and three bowls are still not enough to satisfy.
Giant Tiger Prawn
Large in size with a transparent body, plump shape, and a luster as bright as white jade. The meat is delicate, firm, and elastic, with a natural sweet aftertaste.
Razor Clam King
Long and plump, these razor clams make a sound when put into the pot. No dipping sauce is necessary. One bite and you’ll experience their extreme tenderness and delicious, soft, thick texture.
Xinglou Beef Boat
A full boat of beef, with each slice hand-cut, ensuring that excess fascia is removed for a tender and flavorful experience.
Dalian Fresh Abalone: The “Soft Gold” of the Ocean
Dalian abalone, known as the “soft gold” of the sea, is famous throughout China for its superior taste. Its exterior is grayish-brown with many rough, irregular wrinkles. Once cleaned, the meat is plump, tender, and satisfyingly firm to the bite, offering a delectable flavor that makes it a prized delicacy.
Termitomyces: A Delicate and Fragrant Delight
Termitomyces, with its delicate texture and incredibly fresh, fragrant aroma, offers a taste that is both sweet and naturally fresh—no added sugar needed. While tricholoma matsutake is known for its elegant fragrance, termitomyces boasts a sweet and overpowering sensation. Rich in aspartic and glutamic acids, when cooked with salt, these mushrooms become a natural flavor enhancer, the secret behind their delicious taste.
Giant Grouper: The King of Groupers
The giant grouper reigns as the king among groupers, with meat that is tender, sweet, and utterly delicious.
Golden Wagyu Court Fried Rice: A Culinary Masterpiece
This fried rice is a culinary creation that transitions from the chef’s hands to your dining table, a harmonious blend of imported Italian rice and snowflake beef. After undergoing artistic processing, it emerges as a delicacy meant to be savored on the tip of the tongue, inevitably captivating the palate.
Mango Pomelo Sago: A Symphony of Flavors
Take a small spoonful of mango pomelo sago and let the fragrance of mango envelop your senses. Upon careful tasting, the dessert is smooth, delicate, and dense, with distinct layers that unfold with each bite. Slightly sweet and never greasy, it is an indulgence that grows more addictive with each serving.
