Fu 1015

Fu 1015 Restaurant is located at No. 1015, Yuyuan Road, Changning District, Shanghai, People's Republic of China, close to Zhongshan Park business district. The restaurant is located in an old house built during the Republic of China period. It is surrounded by beautiful environment with birds singing and flowers blooming. It specializes in local cuisine and Jiangsu and Zhejiang cuisine, which makes every diner who comes to taste and check in praise it!

It is the perfect place to eat Shanghai cuisine in an old house with a sense of age. In addition to classic dishes with authentic Shanghai flavor, it also offers Western dishes such as high-quality steaks.

There is a road in Xuhui District, which is known as the "Celebrity Road" that "condenses the modern history of Shanghai for a hundred years". It is the old Shanghai legend that appears in many film and television dramas. It is also the epitome of the exquisite and sophisticated Shanghai culture. It is never short of stories. It is Wukang Road! Wukang Road was built in 1907. According to the "Shanghai Xuhui District Place Names", "The road was originally named Fu Kaisen Road, named after the American Fu Kaisen. In 1943, it was renamed Wukang Road, named after the old county in Zhejiang Province.

Met my bestie for lunch here. It was early autumn, and we both agreed to order the hairy crab set menu. At noon, there were not many customers. It was quiet but also quite nice. Golden Cup Avocado Drunk Crab. The crispy skin, soft avocado, oily drunken crab, sweet and salty, you can't tell the point at once. Ginger Vinegar Clam Crab Meat Jelly. This is quite interesting. The meat jelly is cool and refreshing, and the sourness of ginger vinegar is appetizing. Fried shark's fin with crab roe. It was my first time to eat fried shark's fin. The skin was crispy and thin, but the taste was not crispy, and it lacked the refreshing feeling of fried food when bitten. The crab roe was delicious, and it was an upgraded version of the crab roe skin. On second thought, would it be better if the shark's fin was not fried? Hot and sour clear soup with abalone slices. The word "氽" in the name of the dish is well used, and the image is appropriate. This dish has established the good image of Fu 1015 in my heart. The sour and spicy soup is light in texture but tasty. The abalone slices are very thin and are boiled in the soup. The texture is slightly tough and seems to be a little crisp. After eating the abalone slices, I drank the last drop of soup. Crab roe and sea urchin soufflé. The dishes are getting better and better. This is the second time I have eaten salty soufflé. The first time was in the French restaurant royal mansour in Morocco. The taste is unforgettable. This time I encountered salty soufflé again. The texture is soft and delicate, and the saltiness is hidden behind the taste. Add a little vinegar, just right. For a moment, it seems to have returned to that night in Morocco, and it also confirms the theory that food can indeed carry memories. These memories are very deep, but I don’t know which day, a similar taste hits, and the memories burst out from the tip of the tongue like a tide, and the past can’t be stopped. Steamed pigeon egg with crab roe and shrimp paste. Steamed egg with shrimp paste is served with crab roe, and a pigeon egg is placed in the middle for shape. In fact, I feel that it is better without pigeon eggs. After all, the taste of whole eggs cannot compare with the silky steamed eggs. Braised bamboo shoots with bean sprouts and crab sticks. This dish is straightforward. The three ingredients are braised in oil and thickened. The taste is simple and straightforward, but I like it very much. Jiaozhou cabbage heart with crab oil. The two green vegetables have different tastes, but the production style is very similar. There is nothing fancy. The ingredients are highlighted. The taste seems simple but solid. I like it. Fresh orange grapefruit aiyu jelly. Put it before the main dish to cleanse the mouth, which is unexpectedly refreshing. Bald butter truffle rice. Common dishes, the difference can be seen in the details. The truffle is just right, which not only enhances the fragrance, but also sets off the taste of bald butter. The rice is thinly burnt and crispy. Two people ate a whole pot and wished that there was no rice left. Brown sugar ginger meatballs. I like it very much. The balls are very small, and paired with brown sugar ginger juice, they remove the fishy smell and drive away the cold. A crab feast ends with a sweet taste. The whole meal started out bland, but it gradually got better from the abalone slices, and the two green vegetables became stable. After the mouth was cleaned, the bald oil rice reached a climax, and finally ended with a perfect sweetness. From the selection of ingredients to the taste and cooking methods, it was standard, but also contained some small creativity, and the combination was good. This seasonal hairy crab set meal was very satisfying. The two met at 12 noon for lunch, ate and chatted, and went to several places. It was already 12 midnight when they ended. With the right person, you can be sick all day.

The restaurant that has won so many awards, Shanghai Light, is a must-eat restaurant for the company's overseas senior executives when they come to Shanghai. I also benefit from it, wow haha. The environment is amazing, my phone is too bad, it can't show its goodness at all, so I decided to post pictures of the dishes. I asked the manager to help with the menu, which is basically all signature dishes. The braised pork and small green beans are the most impressive dishes. The braised pork is definitely a burden to eat, but it is worth it to gain weight. The skin is very tough, the fat layer melts with a bite of the tongue, and the lean meat is not dry, so it is the ultimate enjoyment to put a big mouthful in your mouth. The braised taste is the best interpretation of pork belly. Then, take a bite of small beans, which is super greasy.

Fu 1015, a combination of Chinese and Western local cuisine, exquisite presentation, lingering taste, plus the ancient mansion building feels really good, the service is efficient. [Environment] Fu 1015 is luxuriously decorated, clean, tidy and comfortable, and the quality is reflected in the details [Taste] The dishes are exquisite and the taste is unique, especially the braised pork has an excellent taste [Service] As a time-honored brand, you can hold weddings, you can also pay by credit card, there are private rooms, parking spaces, performances, and online menus, supper, and wifi. Excellent service attitude

Golden Autumn Crab Feast#Eating Guide [Pull out the grass] The gourd-shaped pot warmed the rice wine, but unfortunately I couldn't drink and refused. The upper part of the gourd turned upside down to become a wine glass, which was a good idea. [Spicy Crab Roe Taro Corner] Slightly spicy crab roe, plus soft taro, the outer skin has the crispy aroma of fried food, but it is not greasy at all. [Crab Roe Preserved Egg] Originally the most inconspicuous but the most wonderful one, the crab vinegar solidified into jelly, with a texture and taste similar to preserved eggs, the sour taste of vinegar is matched with the crab roe, which is interesting and appetizing [Sea Urchin Drunk Crab Avocado] The color is bright, and the three ingredients must be eaten together; the saltiness of the sea urchin, the freshness of the drunken crab, and the refreshing avocado make people ignore the fishy smell that might have been there. [Cuttlefish Ink Shrimp Meat Wonton, River Duxian] A dish where you can't see the crab at all, the essence of the crab is in the soup. Crab is used as soup, mussels are used to add freshness, squid ink is used to make wonton skin, shrimp meat is used as filling, after drinking a bowl, eyebrows are so fresh that they fall off [Crab Roe Soufflé] Soufflé is usually served as a dessert, but it has become one of the main dishes here. Spray 5 times of black vinegar while it is still hot. Scoop it all the way to the bottom with a spoon. The black vinegar on the surface is mixed with the light milk flavor in the middle layer and the crab roe at the bottom, with distinct layers and blending with each other. [Hua Diao Fu Rong Steamed Crab Claws] The whole crab claws are paired with Italian vinegar pearls and the egg custard steamed with Hua Diao wine is the base. Wine and crab are a perfect match.