Imperial Treasure Fine Chinese Cuisine (Shanghai)

Yubaoxuan's dishes are always good. [Taste] |Beijing-style roast duck^The presentation is nice and the taste is good. I personally think|crispy roasted pigeon^is better. |Sweet and sour spare ribs^The whole family loves it. |The three-piece roasted meat^The taste is quite authentic, you can try it. |Two ways of eating bullfrog^It's okay. [Service] The staff's service is good, and their attitude is warm and polite.

Haha ...

Several restaurants in the Bund Source are great. I have already visited Yu Bao Xuan again. There are really not many restaurants that I am willing to visit again. Yu Bao Xuan has a good environment and spacious space. Although I didn't make a reservation, I was seated directly. I saw that there were still several empty tables inside. The service is very good. After all, there is a 10% service charge. Tea fee seems to be 10 yuan per person. Custard custard buns, 36 yuan. A must order. I actually don't like the taste of custard buns outside, which are all full of condensed milk, cream and essence. But I always praise Yu Bao Xuan's. It is very different, not so sweet, slightly salty, pure egg yolk lava taste, delicate texture, I love it very much. Crispy roast duck small portion, 112 yuan. Charcoal roast pork neck, 88 yuan. The heat is well controlled, tasty, crispy skin and crispy meat. Crab meat, scallop and egg white fried rice, small portion, 168 yuan. This is also my favorite. The taste is light, but there is a strong fragrance in the lightness. It feels like only minimal basic seasoning is used, all thanks to the excellent ingredients and the chef's good craftsmanship. Every bite not only does not have diminishing marginal benefits, but the more you eat, the more delicious it is. Seafood Tofu Pot, small portion, 188 yuan. Similarly, there is no excessive seasoning, mainly relying on the freshness of the ingredients themselves and the chef's care, light and fragrant. The more you eat, the more delicious it is, and you can't stop. Shrimp paste jelly lettuce, small portion, 88 yuan. This dish is probably considered heavy, haha, because there is shrimp paste, it is a little salty at the end, but the taste is still top-notch, fully feel the rich aroma of the vegetables stir-fried in a big pot, really don't want to miss a leaf. Now I really don't want to eat dishes that rely on various seasonings. When dining out, I only love this kind of restaurant with quality and craftsmanship.

Shanghai Imperial Treasure Restaurant is located on the 4th floor of Yifeng Bund Yuan, No. 99, Beijing East Road. It is said to be the most cost-effective Michelin two-star restaurant in Shanghai. We came here to pick up a three-day reservation. Thanks to the Shanghai Michelin Guide, a group of four people dined at the scheduled time. The restaurant environment and layout are quite high-end, and the service is acceptable...: The most impressive thing: The barbecued pork is fresh and tender. The pork in the steamed buns is better, fragrant, oily but not greasy. The lava buns are not particularly delicious. The shrimp wonton noodles should be considered authentic, but Shanghainese people will not think it is delicious because of the fishy smell. The rice noodle rolls are too salty. The characteristics of the dishes need to be improved, and the service needs to be improved.

We went there for lunch with 6 people. If we had a full meal, it would be around 500 per person. It might be cheaper to just eat dim sum. The most recommended dishes here are siu mei and roast suckling pig. The half roast suckling pig and roast goose we ordered were both delicious, and they are considered the top Cantonese dishes. Dim sum such as shrimp dumplings and rice rolls are also very good. One thing I think is not so good is the fried chicken recommended by Michelin. I really don’t understand the taste of foreigners. It is almost the same as the roast chicken bought on the roadside. The lava buns are also overrated. They taste just so-so. The filling is good, but the skin is very rough. The environment of the restaurant is pretty good. It is on the 4th floor of the Bund Source, and there is also a bamboo forest. The service is okay. There is no special explanation service, but it is still quite enthusiastic when asking anything.

A Michelin two-star Cantonese restaurant, located on the fourth floor of the Bund Source, with a 10[%] service charge. There is a row of awards on the shelf at the door, and the decoration tone is calm black. Tea fee is 10 yuan per person, and I asked for fragrant slices. The roasted meat is relatively oily, and drinking some tea can relieve the greasiness. I didn't control the order well, and I ordered a little too much, so I was full. Talk about the dishes: Crispy pigeon 118 yuan/piece, it is really the best roasted pigeon I have ever eaten! The pigeon is not small, the skin is oily but not greasy, the meat is crispy but not dry, the saltiness is moderate, and it has a special flavor when dipped in spicy soy sauce; The three-piece roasted meat is 148 yuan, and I chose roast goose, so I have to add an extra 20. The roast goose is not bad, it tastes good, but the roast duck is just average. The honey barbecue pork is unexpectedly delicious! The fat and lean are alternating, the taste is tender, and the wine aroma removes the meat smell very cleanly, and the taste is more mellow. It's just that you feel a little greasy if you eat it after you're full. It's suitable to eat a few pieces right at the beginning. It's probably better with some rice; Black pepper beef tenderloin 248 yuan, the beef doesn't have blood, but it's very tender, chewing with onions is full of fragrance, very delicious; Fujian fried rice 118 yuan, rich toppings, moist taste is very good, but I really couldn't eat it at the end, wasted a little... Regular soup 38 yuan, that day it was pork and bitter melon (also known as bitter melon) soup, stewed until soft, the bitter melon was well processed and almost no bitter taste, the soup was slightly sweet, not bad; Shrimp dumplings 38 yuan, thin skin, Q elastic, shrimp meat fresh, no problem. Not with vinegar, later asked for a plate of vinegar separately, still like to dip in vinegar; Laosha bun 30 yuan, indeed it can be said to be one of the best laosha buns in Shanghai, but I don't think it's much better than Longfenglou. By the way, the best laosha bun I've eaten so far is still the Maxim's Palace in Hong Kong. Finally, a comment on the service. They charged a 10% service fee, but the service was not very good. When the shrimp dumplings were served, they asked if there was vinegar? The answer was: We don’t serve shrimp dumplings with vinegar. I asked: Can we have a dish of vinegar? It was brought. As for the tea, we had finished half of the teapot and asked the waiter to add water. She came over and picked up the teapot and said: Isn’t there still some in it? My friend said, there is still a little, but it is too strong, please add some water. While listening to this, she filled my friend’s cup again... Oh... Then the surrounding tables ordered dishes and served dishes. They passed by several times but didn’t notice our piled bone dish. Finally, they changed it for us after we finished the dishes, but there was no bone to spit out... Just based on this service, it’s really impossible to give it a high score. The only one star is deducted for the service. PS, the serving speed is amazing. We ordered so much and it was all served in a short time. The table was almost full and we didn’t have enough time to eat. Some of the hot dishes became cold dishes before we could even eat them… I suggest that the restaurant control the pace of serving the dishes. I understand that they want to turn over the tables, but as a Michelin restaurant, this shouldn’t be their only pursuit.

I booked at Imperial Treasure Court, which was awarded two Michelin stars last year. The roast duck is quite fatty, but the oil is removed when slicing the skin, so the whole piece tastes like roast goose. The legendary lava bun is also unique, the skin is baked, but it is a bit sweet.

The Cantonese restaurant, which also requires reservations at least 4-5 days in advance, has been very popular since its opening. The main dim sum at lunch is more cost-effective. The signature dish, roast suckling pig, is crispy and not greasy, and the taste is just right with the pancakes and green onions wrapped in chili rings. The quality and taste of roast goose and charcoal-grilled pork tendons are also very good. The fried prawn balls with shallots and olives are a popular flavor recommended by the store clerk. The prawn balls are chewy and have texture, but the taste of the ingredients and sauces is a bit heavy, which covers the deliciousness of the prawns themselves. Other dishes ordered, such as turbot, three mushrooms and tofu, shrimp dumplings, etc., are not particularly outstanding. The focus is on the lava buns. The lava filling is very smooth and not greasy, but the skin of the buns is too sticky and the taste is still far from being very delicious. Maybe because of too high expectations, it feels a bit mediocre. Another thing to complain about is the fried chicken, which is the main recommendation of Michelin. It is really ordinary, not as good as a dish made by a small restaurant. The service was pretty good. The Hong Kong people who greeted guests at the door were very attentive. Although the waiters in the private room were not proactive enough, they were still very enthusiastic when asked about relevant information.