三月·醉淮扬HUAIYANG DELIGHTS(越洋广场店)

Recently, several new Shandong cuisine restaurants have opened in Shanghai. They are all of high quality and in good locations. I went to Bairongbacao before. Today I came to|March·Drunk Huaiyang HUAIYANG DELIGHTS (Yueyang Plaza Store)^ to check in. Located on the 5th floor of Yueyang Plaza. Although you can see the advertisements of the new store opening in Reo Department Store, you can't get there in the mall. You have to take the side stairs of the office building, opposite the Dadong Gate. The deep corridor leads directly to the lobby. The interior is suddenly open and exquisite and elegant. The mirror design of the ceiling greatly increases the sense of space. The tables and chairs are neat and meticulous. Every corner is carefully folded. The dishes are very good. In terms of taste, there are surprises. The plating is also very attentive. A portion of jellyfish shows that a lot of thought has been put into it. The clever combination of avocado also brings out the ingredients to the extreme. The service is excellent. The attitude is friendly and the service is thoughtful. Overall, I am satisfied and highly recommend it.

After watching "The Battle of the 100 Chefs"🏆, who wouldn't crave the delicious food prepared by master chefs? Even if you missed the tasting banquet where champion Xu Xiaohong🥇 and Huaiyang cuisine master Zhou Xiaoyan👨🏻‍🍳 personally cooked the dishes, you can still enjoy the same culinary delights at March Drunken Huaiyang. 🔹God of Wealth Abalone Kung Pao Chicken: A dish featured in "The Battle of the 100 Chefs"🏆, and also a dish that champion Xu Xiaohong👨🏻‍🍳 shone brightly in the cooking competition. It combines the tenderness of chicken🐔 with the sweetness of abalone🐚, bursting with wok hei (wok aroma), truly a masterpiece worthy of a Sichuan cuisine master. #MustTryClassicHuaiyangCuisine #RomanticDateRestaurant #TheBattleofThe100Chefs #CelebrityRestaurants #SichuanCuisineIntangibleCulturalHeritage

Every time I visit this Huaiyang cuisine restaurant in Shanghai, I'm amazed, and there's always something new to discover. This time, the "Sichuan-Yangyang fusion" created by masters Xu Xiaohong and Zhou Xiaoyan was truly eye-opening! 💰 Two Abalone Kung Pao Chicken Dishes This is the dish of the champion of the "Hundred Chefs Competition"!!! It's really different from ordinary Kung Pao Chicken!! The abalone is so bouncy and chewy, the chicken is tender and flavorful, and the Kung Pao sauce is slightly sour and spicy—it's so delicious with rice! 🔥 Crab Roe Stewed with Handmade Rice Cakes The crab roe is incredibly fresh! The handmade rice cakes are so fragrant that I almost cried—it's enough to make my eyebrows fall out! 🦀 Hairy Crab Stewed with Chestnuts and Pumpkin The chestnuts are soaked in the crab's umami flavor, the pumpkin is sweet but not cloying, and the crab aroma is rich—it's like eating autumn in your mouth. 🎋Huaiyang Style Jade Lotus Root Sandwich The lotus root slices are crispy, and the filling is fragrant and crunchy, making it refreshing and not greasy. The exquisiteness of Huaiyang cuisine truly lives up to its reputation. Every dish is absolutely delicious!!! No disappointments! No disappointments! No disappointments!!! I can't stress this enough!!! 🏠March·Drunk Huaiyang (Yueyang Plaza Store) 📍5A-2, 5th Floor, Yueyang Plaza, 1601 Nanjing West Road

Xu Xiaohong, the champion of "The Chef's Showdown," is a professor of Sichuan cuisine. His recent collaboration with Zhou Xiaoyan, an inheritor of Huaiyang cuisine's intangible cultural heritage, took place at the "March Drunken Huaiyang" restaurant in Shanghai. In the 1930s, the fusion of Sichuan and Huaiyang cuisines created a unique Shanghai-style culture, a tradition that continues to this day. This event showcased the boundless creativity of both professors. VOSS Chicken and Ham Skirt Stewed with Cabbage shares a core similarity with Sichuan's "Boiled Cabbage in Clear Broth," but differs in that while Sichuan's "Boiled Cabbage in Clear Broth" uses "ingredients complemented by rich broth," Chicken and Ham Skirt Stewed with Cabbage builds upon this foundation of "rich broth complementing freshness," adding mountain delicacies and incorporating Huaiyang cuisine's understanding of ingredient pairing and nuanced flavors. It features free-range chicken from Wuliang Mountain in Yunnan, aged Jinhua ham, turtle skirt from Huangchuan, and naturally sweet cabbage hearts. Simmered over a low flame, the broth is clear and not overly dry. The high-quality broth makes it exceptionally smooth to eat. Taro and Pickled Cabbage Grouper: This dish, created by Chef Xu and awarded in the show "Hot Games: Chef's Battle," is a classic Sichuan pickled fish dish infused with Lipu taro. The lactic acid bacteria-fermented pickled cabbage enhances the freshness and cuts through the richness. The savory grouper, the fragrant and glutinous taro, and the tangy pickled cabbage intertwine, creating a multi-dimensional and harmonious flavor profile that cleverly reimagines the taste buds. Crab Roe and Fish Maw with Yellow Tomatoes and Pigeon Eggs: This is truly unique! The slow-cooking of freshly extracted seasonal crab roe and softened fish maw isn't the most impressive part. The real highlight is the tomato and egg stir-fry at the bottom. The yellow tomatoes and pigeon eggs are quickly stir-fried, resulting in a tender, sweet and sour dish with a refreshing fruity aroma. The two layers of color are unified, and the crab's freshness and gelatinous texture intertwine with the tomato and egg stir-fry underneath, creating a perfectly balanced flavor that is fresh without being greasy. Strange-Flavored Prawns with Handmade Noodles: This dish, also created by Chef Xu on the show, is the soul of this Sichuan dish, thanks to the unique flavor of Sichuan cuisine. Lianyungang prawns are coated in batter and deep-fried, resulting in a crispy shell and firm flesh. Served with a unique sauce, the flavors of salty, sweet, sour, spicy, numbing, and savory intertwine. Homemade cold noodles are tossed with a secret pesto sauce, creating a harmonious blend of flavors. The richness of the unique sauce, the freshness of the prawns, the aroma of the noodles, and the elegance of the pesto sauce complement each other, creating a rich yet harmonious flavor profile. The Crab Legs with Ginger and Pufferfish Slices dish cleverly combines three delicacies: Sichuan-style spicy and sour kale, Jiangsu pufferfish slices, and seasonal hairy crab leg meat. The three flavors don't overpower each other, yet they blend seamlessly. Every bite reveals the pure taste of the ingredients and the ingenious combination. The Abalone and Kung Pao Chicken dish is based on the traditional Kung Pao Chicken, cleverly incorporating abalone. While the spicy, sweet, and sour flavors unfold, the tender and juicy abalone adds a multi-dimensional taste to every bite. Even without abalone, this dish was a hit. I love the desserts in March! A steamer basket of delicious dishes was served, featuring coriander and water chestnut shrimp dumplings, sunflower shumai, handmade crab roe and pork buns, and Huaiyang-style layered oil cake. These dishes are all innovative take on traditional Huaiyang dim sum, incorporating clever variations in fillings and presentation. It was very satisfying to be able to taste some of the dishes featured in the show in person. #HotGameChefBattle#

As the fireworks of "Battle of the 100 Chefs" spilled onto the Huaiyang cuisine scene in March, the kitchen duet between champion Xu Xiaohong and intangible cultural heritage inheritor Zhou Xiaoyan was like a four-handed duet. This was not only a gentle embrace between variety show and intangible cultural heritage, but also a dialogue across mountains and seas between the culinary traditions of Sichuan and Yangzhou—the richness of Sichuan blended with the elegance of Huaiyang, allowing traditional techniques to transcend geographical boundaries and be reborn with each rise and fall of the spatula. 🥗【Cold Dishes】 🦀 1949·Drunken Crab (per person) Made with a marinade of baijiu and huangjiu, fresh hairy crabs are marinated. The crab roe is creamy, the crab meat is translucent white, and the first bite is warm and mellow with the aroma of wine, gradually releasing the freshness of the crab—mellow without being overpowering, fresh without being fishy. 🐷 Yangzhou Fragrant Braised Pig Head Meat Huaiyang braising liquid is clear and elegant, not emphasizing strong colors, but seeking authenticity. The pork head meat is perfectly marbled with fat and lean meat, the aroma of the braising sauce and the rich fat blending together beautifully. The lean meat is firm, while the fat is smooth and succulent, offering a lingering, savory flavor. 🦆 Sichuan-style Sweet-skinned Goose Inspired by Sichuan-style sweet-skinned duck, this dish incorporates Yangzhou specialties. The young goose is first braised and then fried, resulting in a crispy yet chewy skin and tender meat. It's topped with a secret sweet sauce, achieving a perfect balance of sweet and savory, with an irresistible aroma of fat. 🍠 Osmanthus-flavored Glutinous Rice Sweet Potato Made with Yantai honey sweet potatoes, these delicate sweet potatoes are stuffed with glutinous rice balls and drizzled with osmanthus honey. The aroma of rice, the sweetness of the sweet potato, and the fragrance of osmanthus intertwine, creating a refreshing and not cloying sweetness. 🐟 Tangerine Peel Fish Fillets Inheriting the traditional tangerine peel technique, the sea bass fillets are as thin as cicada wings, fried until crispy, with a slightly spicy flavor and a lingering sweetness from the tangerine peel. Paired with crisp lotus root slices, the texture is even more vibrant. 🐰 Spicy Shredded Rabbit Whole rabbit is deboned, marinated, air-dried, fermented, and then braised. The aroma of Sichuan peppercorns infuses the rabbit meat, creating a rich and numbing flavor with a firm yet chewy texture. 🍲【Soup Dishes】 🍵 VOSS Chicken, Ham, and Turtle Skirt Stew with Cabbage: Made with free-range chicken, Jinhua ham, and turtle skirt, simmered with sweet cabbage hearts. The broth is smooth and mellow, with a silky texture. The chicken is fresh, the ham is fragrant, the skirt is tender, and the cabbage is sweet, creating distinct layers of flavor. 🍳【Hot Dishes】 🐟 Taro and Pickled Cabbage Grouper (per piece): A creation by Xu Xiaohong, inspired by Sichuan-style pickled fish. The taro is smooth and creamy, the pickled cabbage with lactic acid bacteria adds freshness, and the grouper is tender. Simmered in a rich broth, the dish offers a delightful interplay of freshness, sourness, aroma, and tenderness. 🦀 Crab Roe and Fish Maw with Tomatoes and Pigeon Eggs: Freshly extracted crab roe and soft, glutinous fish maw are stewed together, served on a base of stir-fried tomato and pigeon eggs. The crab's freshness, gelatinous texture, and fruity acidity blend perfectly, creating a harmonious balance of flavors. 🦐 Spicy Prawns with Handmade Noodles (per serving) The prawns are fried until crispy and coated in a uniquely flavorful sauce that combines salty, sweet, sour, spicy, and numbing notes. Handmade cold noodles are tossed with pesto sauce, creating a rich and layered flavor profile. 🐡 Crab Legs with Pickled Ginger and Pufferfish Slices The pickled ginger is appetizing, the pufferfish slices are tender, and the crab leg meat is fresh and flavorful; the three flavors harmonize perfectly, showcasing the freshness of the sea and river. 🐔 Two Abalone Kung Pao Chicken Traditional Kung Pao Chicken is infused with abalone, offering a delightful contrast of chewy and tender textures, with a complex blend of spicy, sweet, and sour flavors. 🥢 Huaiyang Jade Lotus Root Sandwich The outer layer is thin, crisp, and translucent green; the filling consists of crisp, sweet lotus root slices and rich, flavorful black pork, creating a delicate and elegant taste. 🎃 Hairy Crab, Chestnut, and Pumpkin The crab meat is sweet and tender, while the chestnut and pumpkin are soft and absorbent, creating a gentle collision of crab aroma and pumpkin sweetness. 🌿 Homemade Eel Sauce Baked with Celery and Tomato Sauce The eel sauce is rich and flavorful, while the celery is crisp and tender. After baking, the sauce coats the tomato, creating a refreshing yet rich flavor. 🥟【Dim Sum】 🎉 Steaming Prosperity Includes four innovative dim sum items: Coriander, Water Chestnut, and Shrimp Dumplings - Fresh and Crisp; Sunflower Shumai - Beautifully Shaped and Colorful; Handmade Crab Roe and Meat Buns - Full of Juicy Broth; Thousand-Layer Oil Cake - Soft, Sweet, and Fragrant with Rice and Colorful Colors. 🍡【Dessert】 🍶 Osmanthus, Gorgon Fruit, and Lotus Root Starch Dumplings The lotus root starch skin is soft, smooth, and slightly glutinous, while the black sesame filling is creamy. The gorgon fruit in the soup is chewy and glutinous, and the osmanthus is fragrant. Each bite is like a gentle autumn breeze, refreshing and lingering. #FoodFlavors #DeliciousSnacks #LocalFood #PlacesYouGetAskedAboutOnlyOnlyOnWeChat #MonthlySpecialPlan