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 best food is a combination of flavors from hundreds of cuisines. Shangshan, which brings together delicacies from all over the country, aims to be the kitchen of the Chinese people. You will eat whatever is in season at Shangshan. Every bowl of porridge, rice, soup and dish can be savored and chewed quietly. Here, food is given a soul, making tasting a kind of interest and eating a kind of happiness. When you walk into Shangshan, it’s hard not to be attracted by every detail here. The first thing you see is the word "Shangshan" written on the pure white wall. The projection is simple and neat with smooth lines. It is neither exaggerated nor complicated. The black and white words show calmness and grandeur. Next to it, there are also several stone-like decorations, which perfectly embellish the elegance. Walking further in, passing the lobby, we arrived at the hall. The environment was elegant, the tables and chairs were reasonably arranged and staggered, and the lights were dim. On one side of the hall is a huge floor-to-ceiling window, from which you can overlook the magnificent scenery below, whether it is the sunset or the drizzling autumn rain. In the other corner of the hall is a fully transparent semi-open kitchen, from a distance you can see the chef wearing a chef's hat making Peking duck in front of the fireplace inside. When talking about Peking duck, most people only know of Quanjude in Beijing, but now you can also eat authentic Beijing roast duck without leaving home in Xiamen. The roast duck served is the hanging oven roast duck that makes people drool unconsciously just by hearing about it. Don't underestimate this production method. The principle of hanging oven roast duck relies on the reflection effect of heat to roast the duck. Compared with the other type of open oven roast duck, it is more efficient and the taste is naturally sweeter. The way this roast duck is served is also different from the usual roast duck. The roast duck chefs will push a dining cart. Unlike the roast duck that is already sliced ​​and served directly, the roast duck for serving will be pushed in front of the diners and sliced ​​on the spot! ! ! The freshly-baked roast duck itself is full of fragrance. The steam coming out of it when it was pushed in front of me made my mouth water. The roast duck is golden and shiny, and the gravy is overflowing. There are steamed pancakes next to it. The ingredients are fresh cucumbers and green onions, and the dipping sauce is sweet bean sauce and white sugar. One sweet and one salty, two ultimate delicacies, both are the best match for roast duck. The remaining duck bones after slicing the duck will be placed on a separate plate for diners to eat. The roast duck has thin skin and rich juice, crispy skin and tender meat. It is so satisfying that you can’t help but eat it. Shredded cucumber with oil and vinegar, an appetizer, shredded endive, cabbage, bell pepper, etc., drizzled with oil and vinegar, simple, non-irritating and appetizing. Soy sauce eel and egg yolk roll is a dish that is both beautiful and tasty. The presentation is exquisite and it makes you very appetizing just by looking at it. A yellow egg yolk is rolled in the middle of the marinated eel meat. The collision of salty and sweet taste brings a special enjoyment to the taste buds. Kung Pao Prawns. The cooking method of Kung Pao always brings a visual impact to people. It is full of the four most classic flavors of sour, sweet, salty and spicy. The prawns are particularly crispy and refreshing, and they will not become limp even if they are left for a long time. Sauteed scallops with asparagus and truffle is a dish that my companions praised highly. The tender asparagus tips and thin scallops are fried until well-seasoned, then stir-fried with yam slices and truffles. Truffles and scallops are a perfect match. The taste of scallops themselves is sweet enough, but the taste is not outstanding. The addition of truffles will bring clearer layers to the whole dish, and the asparagus brings a more refreshing taste to the dish.

Shangshan Chinese Kitchen is located on the 4th floor of JFC in Pinshang Center on Huandao Road. It has a very grand name and a solemn and harmonious atmosphere as soon as you enter. There are soft lights, decorations of flowers, plants and cultural relics with Chinese characteristics, and tables and chairs in original wood colors. Whether it is a private room by the sea and windows, or a spacious and comfortable hall, it is indeed the first choice for formal banquets. One duck, four ways to eat, enjoy the best of state banquets The roast duck was flown in from Beijing that day (the roast duck must be ordered one day in advance), the time control and the temperature control are really perfect, the dry roasted sweet taste is memorable. The duck meat is fat but not greasy, and it is soft and tender, with a rich taste when dipped in the sauce. What’s more important is that the roast duck has extremely rich layers. The duck neck is roasted until crispy and golden, and melts in the mouth when dipped in sugar. The duck leg and duck breast are dipped in Beijing sauce and shredded green onions, and the fragrance and sweetness are satisfied in the rich taste that fills the mouth. Shangshan also takes into account the dietary preferences of the south and creatively cooks the duck rack with pepper and salt, combining it with the flavor of the Typhoon Shelter. It smells fragrant and tastes flavorful when chewed. I'm afraid this is the first of its kind in the country. The side dishes are both meaty and vegetarian and full of flavor. The beautiful-looking conch in sauce is slightly spicy and sour, crispy and appetizing. The soy sauce eel yolk rolls are filled with salted egg yolks after removing the bones in the middle. The skin is chewy, the meat is firm and the taste is fresh. If you want something light, the sweet and moist vegetarian goose is the best choice. A good soup moistens thousands of intestines The rainwater of the south, the soup of the south, stewed abalone with golden and silver vegetables, shank meat, simmered slowly over low heat, the soup is clear, the fragrance of dried vegetables, the freshness of fresh vegetables, the freshness of abalone, the sweetness of shank meat, melted in this soup, sweet in the mouth, unforgettable. Fragrant and delicious, nourishing and nourishing Ladies are the protagonists of the banquet. It seems that dishes that nourish the skin are more popular with them. The milky aroma and sweetness of the fresh shrimp in the milk sand oatmeal shrimp balls, the rich taste of the baked oysters with truffle cheese, and the rich collagen and thick fish maw in the golden soup are all favorites of female guests. Delicious whether it is roasted or stir-fried Fresh black chicken mushrooms are paired with tender clams, and are perfectly combined with XO sauce. The crispness of the clams and the fragrance of the black chicken mushrooms extend the length of the taste buds. The dry, crystal clear and chewy rice grains are served with black truffles. When you put this fried rice in your mouth, each grain is distinct and feels real. Chinese red in a Chinese kitchen Since it is a Chinese kitchen, the color element of Chinese red is definitely indispensable. Baked deep-sea cod in casserole and lobster noodle dumplings in sour soup should be the best representatives. The deep-sea cod meat is white, and topped with red sauce, the color is really tempting, the meat is tender and soft in the mouth, which is unmatched by other fish. The ginger slices in the casserole remove the fishy smell, and the garlic grains enhance the flavor. It is a pleasure whether you look at, smell or eat it. The lobster sour soup noodle dumplings was a big surprise to me. I couldn't help but admire the creativity of the dish. The fresh and sweet lobster was cooked in sour soup, which was sweet and sour, and added with noodle dumplings. The seafood from the southeast coast is combined with the noodles from the northwest. The firm lobster meat is matched with the chewy and delicious noodle dumplings, which is really wonderful.

If my friends ask me for recommendations for business banquets, I always choose JFC first because the food and environment are very suitable. This was my first time dining at Shangshan and I was very satisfied with every aspect of this restaurant. The dining environment is comfortable and there are private rooms. There is no noisy dining environment, and the service staff pays great attention to details. The dishes cater to both northern and southern tastes, which are all plus points. I heard that Shangshan has Beijing hanging oven roast duck a while ago. For someone like me who loves roast duck so much, it is too late to try it now. I didn't expect that there was a hanging oven for serving meals. Through the open transparent glass, I could directly see the roast duck chef taking out the golden roasted duck from the oven. The smooth movements confirm the professionalism of this roast duck chef! Of course, you have to wait 20 minutes before the roast duck can be served. The chef pushes a cart and cuts the duck and arranges it on the plate right next to the dining table. Watching the roast duck chef slice the duck skin and duck meat piece by piece, the aroma is so tempting. The roast duck skin dipped in white sugar has a melt-in-your-mouth texture. This is the wonderful thing about the first bite of roast duck. Just have a spring roll with chopped green onions, sweet noodle sauce, shredded cucumber and duck meat. Why bother going to Beijing to eat roast duck? You can eat such authentic roast duck in Xiamen. Not only is the roast duck delicious, but the Fujian cuisine is also more suitable for business banquets. The four treasures of shacha are served with fried dough sticks. Shacha, as one of the representative characteristics of southern Fujian cuisine, has a rich shacha soup. A bowl of shacha soup is topped with a fried dough stick. The fried dough stick absorbs the shacha soup and tastes delicious in one bite. The four treasures include small tubes, large intestine blood, boneless meat, and fish balls, which are also representative of southern Fujian characteristics. Large intestine with basil and three cups of juice. How can the large intestine be cooked so deliciously, with a crispy and tender texture? The skin is a bit crispy, but retains the toughness of the large intestine. It's a little sweet, but not greasy. There are also many new summer dishes, which I just happened to get to taste this time. They are suitable for this hot summer, appetizing and delicious.

When you first see Shangshan, its simple and elegant gray and white facade gives you the impression of a teahouse. The snowfield, the rockery, and the bright moon reflected on the snow are like a delicate and quiet woman, a little aloof but not cold. I became even more curious and couldn't wait to go in.   Shangshan Chinese Kitchen is located on the 4th floor of Building B, JFC Center. The restaurant abandons the Chinese red theme color of many Chinese restaurants, and incorporates some modern Chinese elements into the industrial style. It has a slightly cold feeling, but not too plain. The unique lighting and floral decorations as well as the ingenious furnishings also add a lot to the environment. Whether in the hall or the private rooms, there is a very simple and relaxing feeling of returning to nature.   In the open central kitchen, you can vaguely see the chef's operation process. The most eye-catching thing is the shiny red Old Beijing hanging oven roast duck!   Not long after we were seated, our Old Beijing hanging oven roast duck came in with the chef. The chef showed off his knife skills on the spot. He was very skillful and cut the duck meat into even thicknesses. The duck skin is bright red and crispy, the duck meat is tender, juicy, plump and full, and is cut into very thin slices. It is paired with cucumber, scallion shreds, and dipped in sauce, and it is very delicious when eaten with rolls. Instead of wrapping the duck in a pancake, you can just dip the duck skin in sugar and the duck meat in sauce to satisfy your meat craving. It is said that the duck served is very particular, it comes from the wild goose.   Oil and vinegar salad, a refreshing and de-greasy cold dish. The vegetables have a crisp taste and are dipped in oil and vinegar. It has just the right sense of freshness and is low in fat and appetizing.   Soy sauce eel egg yolk roll, made with boneless river eels, freshly killed daily, with skin on, very chewy, and with fragrant and soft salted egg yolk. It is an upgraded version of the traditional Shanghai cold dish duck egg roll, with a very layered taste.   Kung Pao Prawns are bright red in color, with crispy shrimp skin, fresh and sweet shrimp meat, smooth and tender, and slightly thickened with starch, with a sweet and sour taste.   Stir-fried scallops with asparagus and truffle. The asparagus is very fresh and juicy, with a crisp sound when bitten and a tender and sweet taste. The scallops are also very tender and plump. The two sweetnesses are intertwined together, and the truffle is used to enhance the flavor, making the taste richer and not thin.   The fish slices in the Osmanthus fish with pickled fresh peppers are very tender and smooth, and they break into pieces with a light touch of chopsticks. The soup is naturally the determining factor of the success or failure of this dish. The pickled cabbage is very flavorful, and paired with fresh peppers, it has a spicy and sour taste, and a slightly sweet taste. The flavor is rich but not excessive, so the sweetness of the fish will not be overwhelmed.   The lamb chops on the Shangshan Plate are not only fresh and tender, but also fat but not greasy, crispy and fragrant, with a slight gravy, and delicious.   The gravy is stewed with spring water and olives. The soup looks very clear, but the meaty aroma is very strong, but it is not greasy at all and tastes light and fresh.   Mini crispy melons are stir-fried with abalone. The crispy melons are made of dried cucumbers. The cucumbers that have lost some water are crispier and taste particularly chewy. The abalone is very chewy, and the two tastes go together surprisingly well.   Pickled crab braised rice is an amazing staple food. It looks like salty rice but without the greasiness. The rice grains are distinct and not too dry and hard. The aroma of meat and crab is fully permeated in the rice grains, and every bite is tasty. The top layer is sprinkled with tender meat floss, which adds a sweetness when mixed together.