SHANG SHAN ·ZHONG GUO CHU FANG(JIAN FA JFC PIN SHANG ZHONH XIN DIAN)

As a turtle lover, I immediately invited my friends to have dinner with me when I saw that this dish was newly served. Ginger Golden Turtle: This taste is a bit similar to ginger duck. I personally like it very much. The waiter said that it was cooked slowly with old wine without adding a drop. No wonder it is so fragrant, especially the skirt edge, which is lingering. I ate more than half of it by myself. Red Flower Crab with Fresh Bamboo Shoots: It is made with shrimp soup, with crab meat and bamboo shoots, which is very fresh and sweet. I served it with a bowl of rice. This dish can be said to be a blessing for lazy people. Wine Lees Stir-fried Zexie: The taste is very special. It is the first time to eat this flavor. The environment in the store is nothing to say. It is very good to take pictures casually. There are flowers everywhere in the store, which is pleasing to the eye. This time, we were served by handsome brothers with super high looks, and the girls were all wearing cheongsams, looking very beautiful.

Xiamen store visit｜Shangshan winter selection｜The fragrant mutton soup warms the body and stomach 👉【Features】With the brand concept of "Perfection, Fusion of Fujian and Guangdong", we focus on authentic Fujian and Cantonese cuisine, as well as various mountain and seafood dishes. Different main dishes are launched according to the season, and the signature roast duck is a must-order for every table. 📍Address: 4th Floor, Building B, JFC Pinshang Center, Huandao East Road. 🕐Business hours: 11:00-14:30, 17:00-21:00. 🏝Environment: high-end atmosphere and class. Dark tones are relaxing. Even the two-seater is very spacious, and the leather sofa is very comfortable to sit on. 🍽【Recommended Food】: 🛎 #nutritious shark ball mutton soup with fried dough sticks# One of the new dishes introduced in winter. Presented in a small hot pot style. The fat but not greasy skinned Eastern goat meat and the southern Fujian specialty shark balls, the combination of the two can create a unique taste bud experience. The soup is white, fragrant and delicious. The mutton is especially delicious when dipped in the fermented bean curd sauce. Shark pills are powerful and powerful. There are also rich side dishes, such as white radish, yam, corn, etc., and the broth is very delicious. The fried dough sticks are freshly fried and are still hot when served. They will help you cut them into small pieces. You can quickly eat one while it is hot. It is crispy and crispy. You can also eat it with mutton soup. It’s full of mutton soup and it’s so delicious! A must-try dish that will warm you up on a cold winter day. 🛎 #Apricot smoked hairtail roll# ✨Without looking at the menu, I wouldn’t even know that this is a hairtail roll. The presentation is particularly stunning. The hairtail fish is boneless and deep-fried until it's crispy on the outside and tender on the inside. It's dipped in icing sugar. It has the salty aroma of seafood and the taste of honey. I like the rich texture very much. 🛎 #oilvinegar organic small melon shreds# A cold appetizer with just the right balance of sweetness and sourness. The melon shreds are very crisp and tender. 👍The service is very good. From the moment you enter, you will feel the service like a five-star hotel. There are also complimentary fruits and snacks before meals. Eating here is a pleasure!

I was obsessed with the Peking duck in this restaurant before. Remember to make an appointment for the duck in advance. The chef will prepare it for you. You can also watch the live show of cutting the duck. [Mint] Environment: The elegant and romantic environment gives people a comfortable feeling when they come in. There are private rooms, round tables, and tables for four. It is very suitable for dinner and family gatherings. It is also very warm to see someone celebrating their birthday. |Purely handmade mung bean cake^ The pre-meal dessert is paired with the small green tangerines here, which is perfect for afternoon tea. |Curry seafood black tofu^ Usually I am used to eating braised tofu pot, and suddenly I have a curry flavor, which is also very special. The curry sauce is thick, and the tofu is not only tender but also has a curry flavor. It is very good with rice. The big shrimps and big scallops are so satisfying. |Black truffle gravy soup^ Gravy soup suitable for winter, with a light black truffle flavor, tastes so warm. |

The food on board, Huibaijia flavor. Gathering a collection of food from all over the country, the purpose is to do the Chinese kitchen, what the ingredients are in the season, what to eat in the porridge, a meal, a soup, a dish, light aftertaste, quietly chewing, food here is given to the soul, let taste become a kind of fun, eating become a kind of happiness. It is hard not to be attracted by the bits and pieces here. At first glance, the words "shangyu" written on the wall of pure white, simple and neat lines and smooth projection, no exaggerated or complicated, the words black and white are full of calm atmosphere. Next to it, there are also several stone-like decorations, which are just rightly embellished with elegance. Going inside, passing the front hall, came to the hall, the environment is elegant, the table and chair layout is reasonable, the scattered, the lighting is slightly reflected. On one side of the hall is a huge floor-to-ceiling window, overlooking the world-class scenery below, or the sunset, or the autumn rain, the other corner of the hall is a fully transparent semi-open In the kitchen, you can see the master with the chef hat making Beijing roast duck in front of the fireplace inside. Most of them know only Beijing Quanjude, and now they can eat authentic Beijing roast duck without leaving home in Xiamen. And this roast duck on the sputum, but listen to people unconsciously drooling hanging oven roast duck, do not underestimate this production method, hanging oven roast duck principle but rely on the reflection of heat to roast duck, compared to another bright stove roast duck, more efficient, taste is more sweet. And the way the roast duck is served is also different from the usual roast duck, the roast duck masters will promote a diner, unlike the roast duck that has been sliced and cut directly into the package, the roast duck will push the scene in front of the diners! ! ! The roast duck that just baked itself is a smell of aroma, the hot air that came out when I pushed it to my eyes has made me saliva, the roast duck is golden butter, the gravy is overflowing, there are already steamed pancakes next to it, the ingredients are fresh cucumber and onion, and the sauce is sweet noodle sauce and sugar. One sweet and one salty, two ultimate delicious, are the best match for roast duck. The remaining duck racks of the sliced duck will be packed into a plate for diners to eat. The roast duck skin is thin and the skin is crispy and tender, so don't eat too much. Oil and vinegar melon shreds, appetizer side dishes, shredded bittersweet, cabbage, Sweet peppers, etc., drizzled with oil and vinegar juice, simply not hot can also be appetizing. Soy sauce salmon egg yolk rolls, a dish with excellent appearance and connotation, beautifully placed, very appetizing to see. The cured salmon meat is rolled in the middle of a yolk, the collision of salty and sweet taste brings a special taste bud enjoyment. Gongbaoming shrimp, Gongbao's practice can always bring visual impact, full of acid, sweet, salty, spicy four most classic flavors, the prawns are particularly crisp and refreshing, and they will not change soft after a long time. Asparagus truffle fried scallops, a dish full of praise from the peers. The sharp and tender asparagus tip and the thin scallops are fried until the taste is added to Huaishan slices and truffles are fried. The truffle and scallops are simply a natural match. The taste of the scallop is fresh and sweet enough, but the taste is not prominent. Adding truffles will bring a clearer level to the whole dish. And asparagus brings a more refreshing taste to this dish.

On the 4th floor of JFC, Pinshang Center, Huandao Road, Shangyu • Chinese kitchen, the name is good, the entry has a solemn and harmonious atmosphere, soft lighting, Chinese characteristics of flowers and cultural relics decoration, logs and chairs, whether it is a private room by the sea or a loose and comfortable hall, It is the first choice for formal banquets. One duck and four eat, enjoy the roast duck airlifted from Beijing on the same day of the state banquet boutique (the roast duck must be booked one day in advance), the control of time and the grasp of the fire are really pure green, dry and sweet taste is memorable. Fat but not greasy, duck meat is soft and soft, and the marinade is full of rich flavor. Importantly, the roast duck is extremely rich in layers, the duck neck is roasted golden, the sugar is glazed, and the entrance is instant; Duck legs and duck breast meat on the Beijing sauce onion silk, that fragrance, that sweet, are full of richness to be satisfied. Shangyu also combines the diet preferences of the south, creatively put duck shelves with pretzel and salt, combined with the flavor of the shelter, smelling the fragrance, chewing meaning, I am afraid, this is the first in the country. The side dishes are vegetarian. The flavor is full of high-value fish sauce steamed buns soaked in snails. The acid is medium and spicy, crisp and appetizing, and the bones in the middle are removed. The salted egg yolk is filled with soy sauce eel egg yolk rolls. The skin Q meat is tight and fresh. If you want to be light, So sweet moisturizing on the vegetarian goose is the best choice. A good soup moisten thousands of intestines Southern rain water, gold and silver vegetable dumpling meat abalone, slow, soup color clear, take the fragrance of dry vegetables, fresh vegetables, fresh abalone, sweet meat of dumplings, melt in this soup, the entrance is sweet, unforgettable. The fragrance is delicious, the beauty and nourishing lady is the main character in the banquet, it seems that the beauty and beauty dishes are more loved by them, the milky salsa shrimp balls and the fresh sweet shrimp, the entrance of truffle cheese oysters is rich in taste, the rich collagen of gold soup miscellaneous grains, the thickness of flower glue, All female guests love. The hot and dry fried are delicious fresh black chicken with fresh small wontons, and the perfect combination of XO sauce, the crisp and crisp aroma of the small wontons extends the length of the taste buds. Dry, crystal, Q-pop rice grains are complemented by black truffles, this fried rice is placed in the entrance, the grains are clear, and the feeling is one by one. The Chinese red in the Chinese kitchen is actually a Chinese kitchen, and the color element of Chinese red is definitely indispensable. Casserole deep sea salmon and lobster sour soup noodles should be the best representative, deep sea salmon meat products are white, and then poured red sauce sauce sauce, the color is really attractive, the meat is tender, the entrance is fine, that is other fish meat can not be compared, the casserole in the ginger slices to fishy, garlic grains to increase flavor, Whether it is watching, smelling, eating, enjoying. And the lobster sour soup noodle soup is a big surprise for me, can not help admire the creativity of the lobster, fresh sweet lobster use sour soup practice, sweet and sour, plus the top, southeast coastal seafood plus the northwest pasta, meat compact lobster meat with Q-pop delicious noodles, It's wonderful.

If a friend asks me for a business banquet recommendation, I first choose to recommend it in JFC, and the food and environment are very suitable. The first time I came to Shangyu for dinner, I liked all aspects of this store. The dining environment is comfortable and there are private rooms. There is no noisy dining environment, and the service staff's attitude and details are very good. The dishes are in line with the taste of the north and south, which are all plus points. I heard that there is a Beijing hanging stove roast duck in the early morning. For people who like to eat roast duck, it is late enough to eat it now. Unexpectedly, there is really a hanging stove, open transparent glass, you can directly see the roast duck master from the oven to the roast golden duck. In a hurry, confirm the professionalism of the roast duck master! Of course, the roast duck needs to wait 20 minutes to get on the table. The master pushes the car and cuts the duck directly at the table. Watching the roast duck master slices of duck skin and duck meat, this fragrance is directly seductive. Roast duck skin on white sugar, the taste of the entrance is instant, this is the wonderful thing of the first mouth of roast duck. A spring cake, with spring onion, sweet noodles sauce, cucumber silk, duck meat, such a roll, why should I go to Beijing to eat roast duck. You can eat such an authentic roast duck in Xiamen. Not only the roast duck is delicious, but also the leeks are more suitable for business banquets. Shacha four treasures with fried dough sticks, as one of the characteristics of southern Anhui cuisine, sand tea soup is rich, a bowl of sand tea soup, soak a peace of mind fried dough sticks, fried dough sticks absorb sand tea soup juice, a mouth is good taste. Four treasures have small tubes, large intestine blood, bone-decomposing meat, fish balls, and also have the characteristics of southern Anhui. Nine-story tower three cups of juice intestines. How can the large intestine be so delicious and crispy. The outer skin is a bit crispy and retains the tendon of the large intestine. It is a little sweet, but sweet and not greasy. There are many new summer dishes, this time just to eat, suitable for this hot summer, appetizer and delicious.

The first time I met the scorpion, the elegant gray and white facade, it was like a tea house. Snow, rockery, moon print snow, and like a delicate and quiet woman, a little proud but not cold. I am more curious and can't wait to walk in. Shangyu·China Kitchen, located on the 4th floor of Hall B, JFC Pinshang Center. The restaurant abandoned many Chinese restaurants with Chinese red theme colors. The industrial style blended into some modern Chinese elements. It was slightly cold, but it was not too cold. The chic lighting and flower decorations and ingenious furnishings also added a lot of points to the environment, whether it was the hall or the box. There is a very simple sense of relaxation here. The open central kitchen, you can faintly see the chef's operation process, the most interesting is the oily old Beijing hanging oven roast duck! Not long after we took the seat, our old Beijing roast duck with the chef came in, the chef on-site show knife work, hand up and down, very neat, the duck meat is cut thin and thick. Duck skin is red and crispy, duck meat is fresh and tender with juice, full of foil, cut into very thin pieces, with cucumber, spring onion, sauce, rolls are very sensational. No rolls, duck skin directly dip sugar, duck meat directly dip sauce, it is a meat addiction. It is said that the ducks on the top are very particular, from the oil vinegar salad, refreshing and greasy small cold dishes, vegetables crispy, butter vinegar juice, just the right fresh feeling, low-fat appetizer. Soy sauce eel egg yolk rolls, go to the bone river, daily killing, with skin, very q shell, salted egg yolk strong fragrant soft, is an upgraded version of Shanghai ancient cold vegetable duck egg rolls, the taste is very layered. Gong Baoming shrimp, the dishes are red and bright, the shrimp skin is crispy, the shrimp meat is fresh and sweet, the smooth and tender teeth, the slightly hooked, the sweet and sour. Fried scallops with asparagus truffle, asparagus is very fresh, water is sufficient, the sound of bite is crisp, the taste is tender and sweet, the scallops are also very tender and fat, the two sweets are intertwined together, plus the truffle to enhance the taste, the taste is thicker and not thin. Fresh pepper pickles osmanthus fish, fish fillets are very delicate and smooth, dumplings are broken when touched gently, soup is naturally the determining factor of whether this dish is successful or not, pickles are very flavorful, with flower peppers, spicy with acid, acid and slightly sweet, rich taste but not too much, so the fresh sweetness of fish will not be flooded. The chopped lamb chops are generally not as controlled as the steak, so the fried chops are easy to dry and hard to bite. The chopped lamb chops are not only fresh, but also fat and not greasy. The fennel is overflowing, with a slight gravy, delicious. The mountain spring water stone olive gravy, the soup looks very clear, smells the meat is very rich, but it is not greasy at all, it is very light and fresh to drink. Mini crispy melon fried abalone, crispy melon with cucumber dry, lost some water cucumbers are more simply, bites up extra bran, abalone is very bullet teeth, two tastes unexpectedly very good. Crab rice, a very amazing staple food, salted rice is visual but not salted rice greasy feeling, rice grains are clear, will not be too dry, meat and crab fragrance fully penetrated in the rice grain, each mouth is not odorless, plus the top layer sprinkled with tender meat pine, mixed to eat more sweet fragrance.