LU BO LANG

It’s been a long time since I’ve eaten at Green Wave Restaurant and I suddenly wanted to feel nostalgic. There was a slight queue at the door before 11 o'clock at noon. I entered on time at 11 o'clock and was arranged to be seated on the second floor. Two people sat at a table for six. The hotel is a three-story building imitating the Ming and Qing dynasties, with blue tiles, red balustrades, and raised cornices. You can see the Jiuqu Bridge and the Lake Pavilion from the window. The store is decorated in an antique style, and the private rooms and lobby all have the traditional charm of the Chinese nation. The reception was very warm, they poured hot water and brought menus. The service attitude was kind, meticulous, timely and thoughtful. The dishes are characterized by being eclectic and drawing on the strengths of others. Lubolang's dim sum is also well-known in Shanghai. Eyebrow cakes, shredded radish cakes, jujube cakes, mushroom vegetable buns, osmanthus pulled cakes, etc. are famous for their small size, color, flavor and shape. The specialty crispy black cod 108 yuan is rich in color, salty and sweet, and the fish meat is crispy but not crispy, with a slight thorn. Green Wave Gallery's Sixi Zao is a combination of edamame, river shrimp, duck tongue and abalone for NT$158. The texture is tender and delicate, and the marinade is fresh and fragrant. The Colorful Jiugongge by Skilled Hands costs NT$168. It is very exquisitely made and has a lifelike shape with bright colors, rich fillings and delicious taste. The stir-fried hand-peeled river shrimps cost NT$278. The shrimps were embellished with fish roe and were tender and smooth. The taste was light and fresh. Some of the shrimp shells were not peeled off, which affected the quality. Jiuqu Crispy Eel 138 yuan The shredded eel is deep-fried and crispy, with a rich, sour, salty and slightly sweet taste. Jiangnan three shrimp lion head is 118 yuan. The shrimp roe is lightly sprinkled with shrimp oil to make a sauce. The shrimp paste is wrapped in lettuce and mixed with minced meat. It is crispy and tender. However, the minced meat is minced by a machine and does not taste as good as hand-chopped meat. Braised pigeon eggs with scallops, matsutake mushrooms, NT$68, the soup is refreshing and fresh, the matsutake mushrooms and bamboo fungus are fragrant and soft, and the pigeon eggs are soft and tender. Tianrun Dahongpao costs 188 yuan for a pot of tea with a rich, mellow color and rich aroma. It deserves to be called a well-established local restaurant. The food tastes good and the ingredients are of good quality. The environment and service are also very comfortable. However, the details of some dishes need to be improved.

[Taste] I have been eating here since I was a kid, and the taste hasn't changed much over the decades, although the price has increased a lot. Dim sum is a specialty, and there are hundreds of them. I always order small rice dumplings, osmanthus cakes, eyebrow cakes, and shredded radish cakes. I was a little disappointed when the shredded radish cakes were too salty last time. [Service] It is pretty good among state-owned restaurants. [Environment] It has been renovated once, and the B-level has improved a lot, but there are too many people and it is not suitable for talking.

Green Wave Restaurant is one of the signature hotels in Shanghai. It is famous for its Shanghai-style cuisine. It has received many dignitaries and celebrities and is well-known overseas. The waiters are well-trained, the snacks are exquisite in shape and taste, and the environment is light and luxurious!

I took my sister on a nostalgic route on the weekend. As a Shanghai girl, it would be wrong if I hadn't eaten at Lubolang. I must make up for it and go to Yu Garden for a stroll after eating. Lubolang is located next to the entrance of Jiuqu Bridge, as shown in the picture. Environment: Sitting by the window, looking at the Jiuqu Bridge and the old buildings, the place where I grew up is quite pleasant, good reviews! This is a time-honored store, and this must be emphasized. In the past, the whole family went out to eat, but now it is a couple or a family of three, two or three. Relatively speaking, the tables inside are all round tables, and basically they have to share tables. There is nothing wrong with sharing tables. If it can be improved and replaced with a small square table for four people, it will be more convenient after all, and secondly, it will save space and can put more tables, so as to reduce the queuing time outside. Taste: Thick oil and red sauce, typical Shanghai cuisine, the dim sum tastes good, the fried eel shreds and beef cubes are a bit salty, which may be more suitable for rice, but the two Shanghai girls don't eat, and tastes vary from person to person. I think the taste of the dishes is good. Service: Even when it was super busy at noon, the waiter came as soon as I called. This service attitude must be praised!

The taste is light, and the dim sum is a must. It is really exquisite. The location is super superior. It is not a tourist season and weekends, so you basically don't have to wait in line for meals. If you are sure to go, it is recommended to call and make an appointment. Note that it is closed during the rest time from 14:00 to 17:00. Basically, you will go to Yuyuan Chenghuang Temple when you go to Shanghai, and you can eat here. It has received many foreign heads of state. It is very high-end, and the price is not very expensive.

Located next to the Nine-Curve Bridge in Yu Garden, Lvbolang was built during the Jiajing period of the Ming Dynasty and is famous for its Shanghai-style cuisine. As one of Shanghai's signature restaurants, Lvbolang must be at the top of many foodies' restaurant lists. Boneless eight-treasure duck, 108 yuan/portion. The Eight Treasure Duck at Lvbolang is currently on group buying. The original price of the Eight Treasure Duck is 158, but the group buying price is 108. I don't want to be a picky person, but foodies have their preferences. The duck meat in this Eight Treasure Duck is crispy and tender, but the sauce flavor is insufficient, resulting in the glutinous rice inside being sticky but tasteless. Braised white crab with crab roe, 68 yuan/portion. Although it is not yet the time for hairy crabs to be on the market, the crab roe in this dish already makes you taste the crab’s tenderness and fragrance. The crab roe dyes the tofu orange-yellow, but there is not the slightest fishy smell of river seafood. The tofu is naturally tender, with the sweet taste of crab meat. Shanghai fermented bean curd meat, 48 yuan/box. Unlike what I imagined, the meat would be covered with bright red fermented bean curd sauce. The color of the meat was very bright, especially the skin, which was shining brightly in front of us. We were salivating, but at the same time, we couldn't help but doubt whether the pork without layers of fermented bean curd could be fat but not greasy. But our worries were unnecessary, as the fat inside was not greasy at all and the skin was very tender, but the taste of the fermented bean curd was not very eye-catching. The vegetables under the meat were probably just blanched in water, so they were still a little raw when eaten. Oil-sauce hairy crab rice cake, 78 yuan/box. There are two hairy crabs and countless rice cakes on the plate. There is no need to explain how delicious the hairy crab is. The rice cake is shaped like a gourd, which looks very cute. It tastes sticky and has absorbed the sweetness of the hairy crab and sauce very well. Everyone likes it very much. Signature three-strand buckle, 88 yuan per piece. This dish is one of Shanghai's famous dishes. The store uses three types of shredded ham, shredded chicken and shredded dried meat. After cutting them into shreds, they are kneaded into a ball and cooked into soup. This dish actually tests the chef's knife skills, so the three shredded pork presented to us are clearly separated and float tightly in the clear soup. The essence of the three shredded vegetables has been completely blended together and melted into the soup, so the soup is very sweet and delicious, while the three shredded vegetables do taste a bit tasteless. Kung Fu pot-roasted river eel, 188 yuan/portion. Today’s main dish is steamed, which takes more time, so we eat it at the end. Pan-roasted river eel is a specialty of Ningbo. I heard that this is also a dish used to test the skills of Ningbo chefs. Because when making this dish, you need to first steam the river eel until it is crispy and the skin is translucent, then remove the bones from the fish, and then put the eel back into the pot to braise it. After cooking the eel in this way, the skin on the surface must not be damaged, and the integrity of the fish meat must be guaranteed, which does require some effort. Our wait was worth it. The chef of Green Wave Room presented this dish very well. The eel segments under my camera were complete and bright, which made me eager to pick up a piece. The eel meat was fresh, fat and tender, while the outer skin was still chewy and had a strong gelatinous texture. If we were to say the most delicious dish today, it would have to be the Kung Fu pot-roasted river eel.

Reason for recommendation: The Lvbolang Restaurant beside the Jiuqu Bridge of the Old City God Temple is the most famous century-old restaurant in Shanghai. The three-story imitation Ming and Qing Dynasty architecture is very distinctive. Its dim sum is unique, and special dim sum such as osmanthus pulled cake and eyebrow crisps are not to be missed. The local cuisine is also authentic. It is not only the first restaurant that many foodies want to try after coming to Shanghai, but also the restaurant that ranks first in the list of restaurants for most Shanghai locals. It is a very good reception place for out-of-town guests, especially foreign guests. There are many people on weekends, so it is best to make a reservation in advance. The dim sum is very delicate, the taste of local cuisine, and the service is very good, thumbs up! Recommended dishes: Osmanthus pulled cake, eyebrow crisps, crab meat dumplings, eight-treasure duck, crystal shrimp, squirrel mandarin fish