XINRONGJI

I came to eat Rong Ji yellow croaker noodles last week. I saw this Hong Kong-style tea restaurant, which is under the new Rong Ji, so I came to try it this week. I arrived at the restaurant before 11 o'clock and there were not many people. The environment was very good, which is the style I like. The pineapple bun was just average, the sugarcane shrimp was good, the dipping sauce was sour and sweet, and had a Southeast Asian flavor. The almond seafood soup felt very Hong Kong style. There was a queue behind, but it was not crowded and the food was good.

Almost single-handedly, Xin Rong Ji made Taizhou cuisine popular in Shanghai. Its various signature dishes are always of stable quality. No wonder it is still gaining popularity after years of operation🆙🆙 👉 I always order the [Runny Shrimp], which I love even more in summer! The double creativity of cooked and runny, expensive but really delicious, crab roe and crab paste can only stand aside compared to it~ 👉 The richness of the soup base and the sweetness of the loofah are just to set off the delicious salted tofu in the [Farmer's Salted Tofu Pot]. 👉 [Xin Rong Ji (Nanjing West Road)] in Nanxi Business District has been open for many years, and the environment is inevitably a little old, but it wins in terms of location. Downstairs is Nanjing West Road and Wujiang Road, where you can eat and shop.

It has always been difficult to make a reservation at Xin Rong Ji on Nanjing West Road. A colleague told me that a Rong Shu Yellow Croaker Noodles restaurant opened a few steps away from Xin Rong Ji. I went there and was not disappointed. The yellow croaker noodles were delicious. It was also my first time to eat Chui Yuan. It was not bad.

Xinrongji Xinrongji on Huaihai Road has one Michelin star It is said that it is difficult to make a reservation Lunch on a weekday I actually had to wait in line for a while It seems that the consumption power of Shanghai is not ordinary I always thought it was a Cantonese restaurant But it is said to be Jiangsu and Zhejiang cuisine Anyway, I ordered Cantonese cuisine throughout the whole process Shenjing roast goose The roast goose is good, the skin is crispy and the meat is tender It feels juicy when you put it in your mouth Black and gold lava buns It is pitch black, why don’t you see gold? The filling flows out when you bite it Osmanthus chicken head rice This is a highlight Chicken head rice is Gorgon fruit, soft and sticky Lychee is slightly sweet with a faint sweetness of osmanthus Sweet but not greasy, refreshing and delicious Small honey beans The color is green and very tempting It is fresh and appetizing when you put it in your mouth Crispy seafood chicken I heard that it is a chicken with shrimps I didn’t taste anything special at first …… The overall dishes are not bad The service is amazing Except for the price, everything else is fine Quick lunch is not enjoyable Look for another opportunity to try seafood

Xinrongji Nanjing West Road Store is a walk~ I haven't eaten here for a while. The private room can only be booked three weeks in advance. The business is very good~ There is a 10% service charge, and the service is pretty good. Golden crispy hairtail + original pork ribs + sand garlic bean noodles, these three are ordered every time I come here, they are delicious. Honey sweet potato is a bit sweet, crispy Miaoling pigeon has crispy skin and tender meat, pomfret fried rice cake, this time the rice cake is a bit hard, spicy fried water fish meat is tender, black truffle foie gras bun is also OK~

Xinrongji, rich! ▹ Cherry goose liver ▹ Stone pot pepper beef short ribs ▹ Fried glutinous rice cake with eggs ▹ Bird's nest mung bean cake The "old friends" are as good as ever. The beef short ribs are bigger than usual, and the fried glutinous rice cake is nearly half the amount. The people who eat are as happy as if they received a New Year's gift! Especially the beef short ribs, the stone pot continues to heat and remains soft and elastic, wrapped in a spicy sauce, and chewing it bursts out a rich and oily milky flavor, lingering between the teeth, so delicious that I squint my eyes. The level this time is so good that I want to rush into the kitchen and lift the chef up. ▹ Dried scallops and honey beans Blanched until just cooked, refreshing and crispy, but I really can't accept the raw taste of beans, but my friends like it very much and don't waste any of them. ▹ Rich Crispy Chicken I ordered it once in Taizhou store and thought it was delicious. This time I recommended it to my friends. Although Xinrongji's crispy chicken is not a signature dish, it is very good. The paper-thin chicken skin makes a crisp "crack" sound when you bite it, which makes my ears soften. The chicken is tender and juicy, with almost no fat layer in the middle. It is lean but not dry, and full of chicken flavor. It is a textbook among crispy chicken. ▹ Golden and silver cabbage lung-nourishing soup, fish maw and yellow croaker soup Every year during the Chinese New Year, my grandmother will stew golden and silver cabbage rib soup. This year, I didn't go home for the Chinese New Year, so I wanted to make up for it at Xinrongji. Golden and silver cabbage is fresh cabbage and dried cabbage. Fresh cabbage is silver, and dried cabbage is yellow and gold. Xinrongji mainly uses ribs, adds belly, lungs and chicken together, the soup is clear and warm, and the meat is crispy and tender. I miss my grandmother! Except for me, the three friends all chose yellow croaker soup. After taking a bite, it was thick and fragrant. The wild yellow croaker meat was so tender that it melted into a delicious taste when you put it in your mouth. ▹ Baked Pomfret with Bean Paste The Chinese "baking" is different from the Western "baking", which is a Hakka-style cooking method similar to "steaming". The pomfret is first marinated with bean paste and then baked. The snow-white and tender fish meat can be separated with a light pinch. There is no extra seasoning, and the original taste of the pomfret is already fresh and fragrant enough.

The service at Xinrongji is indeed good. The reason why the taste didn't get full marks is not because their dishes are bad, but because they were not as good as expected and not worth the price. My favorite dish is the Farmer's Salted Tofu Pot. The golden crispy hairtail has a crispy outer layer but is not fresh enough. I personally feel that the signature Wagyu beef tart is not delicious.