EAST

I had a date with a group of cute and interesting sisters. Thanks to Qingqing for introducing such a good restaurant. The dishes and environment are good. It is the first choice for banquets in Pudong. [Taste] I usually don’t dare to eat it because of my sensitive stomach. I ate the drunken crab here and it was safe and sound. It was also delicious.

A really good Huaiyang restaurant, the taste and cost performance are very high. The restaurant week dishes gave me a very amazing feeling. It is really good to have such a restaurant in Lujiazui. The environment is elegant and quiet, and the service ladies are also very beautiful.

The low-saturation high-grade gray tone that is popular nowadays makes Yi, which is full of tranquility and ancient style, gentle and soft, full of the Zen that only oriental people can have. Perhaps, it is this quiet and quiet beauty that expresses the nobleness that only ladies have, and makes the humble mushrooms come from afar. Perhaps, meeting the right person at the right time is the beginning of happiness. A "Yi Xi Mushroom Banquet" is performed gracefully in this season. Appetizer Four flavors of mushrooms When the fire-roasted matsutake slices sushi are in the sky-blue white magnolia of the grand banquet porcelain of "Maglonte", it is as crystal-like as condensed fat, the bamboo fungus jelly with Italian vinegar is as translucent as natural amber, the abalone is green under the pomegranate skirt of the bamboo fungus, and the ham mushroom wrap is wearing a rouge-like coat with bright orange and yellow, I know that Yi's beautiful painting style is still continuing, even at special moments. I like the feeling of the black vinegar bursting in my mouth and blending into the jelly-like bamboo fungus jelly. The crunch of bamboo fungus is mixed in the collision of teeth, which is as refreshing as surfing; the expensive 5J ham actually made a wedding dress for the mushroom bun, which is as gorgeous as a princess. And the hidden secrets are the real main show today. The chicken mushroom, porcini, and king oyster mushroom are all fat and tender, and with the salty and fresh fragrance of Spanish ham, they spoiled me, a greedy guest. Soup Morchella stewed in clear soup Is it really just the slow cooking of morels? Why do I taste the taste of all the mushrooms... Chanterelles, morels, and matsutake, its domineering aroma is very eye-catching. The gorgeous soup color that only Fuding aged white tea can have is really more sweet and heavy the more you drink it, because there are also scallops to enhance the freshness, Yunnan squash to enhance the flavor, and time precipitation and stewing. Hexian Mushroom Soaked with Golden Fish Fillet It turns out that the one that looks like a flower ball has a very fairy name called Hexian Mushroom. It is the most precious "sunshine mushroom" in the world and tastes tender and fragrant; the one that looks like a tripe is the Helan Mountain Snow Mushroom, which is soft, crisp and refreshing; the long-spined fish that we are all familiar with also has a nice name called golden fish, which tastes tender and fresh. Its chef Wu Wen said it all. The chefs these days are so cultured, I envy them for a while. Don't be fooled by the charming soup color. Wu Wen unexpectedly made Guizhou sour soup with such delicate ingredients. Rice soup, tomatoes, pickled cabbage and other vegetables fermented for a whole week, and bean paste and sour peppers were added. The sour soup is so refreshing that even the air conditioner in August doesn't feel so overbearing. There are also large prawn balls fried with matsutake mushrooms, veal slow-cooked with tricholoma, wild mushrooms stir-fried with fresh bamboo fungus, vegetable rice fried with dried mushrooms, and fresh Tremella soup stewed with Yunnan wild lilies. Each of them tells you what happiness tastes like.

Yi.east Lujiazui Center Store is very elegant and high-end. Compared with the rich, mellow and delicious local dishes, Huaiyang cuisine is lighter and more peaceful, and true to its original flavor. Just like an elegant oriental woman, it is imperceptibly and appropriately connected, fully satisfying the taste buds of Chinese food.

I booked a set meal for the Autumn Restaurant Week. The menu this time is full of sincerity. The price-performance ratio is higher than usual, and you can taste the representative dishes. The overall taste is online, and there is no lack of amazing dishes, especially the river and lake fresh, the ingredients are excellent and the taste is delicious. The following is my personal recommendation HOT1. Water shield catfish lion head The fish meat is tender and elastic, and the soup is clear and delicious HOT2. Jinling Ancient Method of Immediately Born Translation: Tiger skin quail eggs stewed with live boneless eels It is worthy of being a local specialty, the sauce is tasty, the taste is rich, the eel meat is tender and the skin is crispy. My friend didn't even let go of the fried garlic inside, 2333 really delicious HOT3. Jiangyin red sauce steamed Yangtze River fresh shad The fish meat is delicious online, and the red sauce is even more colorful! ! You can eat three bowls of rice directly. The only flaw: Yangzhou fried rice is a little dry, but the taste of each ingredient is there, and it is well balanced.