周舍·经典海派菜(绿地外滩中心店)

#Ctrip community vlog creator plan known as the magic city sea food ceiling, what can more than 500 per capita eat? Exquisite and elegant decoration

Awesome experience, the ultimate landscape, coupled with the perfect romantic French cuisine, and his intimate service, this anniversary is really unparalleled and nostalgic. Book the No. 1 landscape in advance and sit on the Bund three-piece set. More than 2000 yuan package, the quality is naturally unparalleled.

Trip Gourmet Awards

A good value for money western restaurant, the details can be seen that the store is working hard. [Taste]|Black truffle mushroom soup^The taste is strong, I like it.|And Niu Xi cold steak^The plate is very good, it is recommended to try.|Iberian ham pizza^Ham is quite a lot. |Chocolate mousse cake with ice cream^ a little surprise.

The restaurant that comes to the first-line river view, the landscape environment is naturally nothing to say, the first-line river view, the view is invincible. The dishes are exquisite and beautiful, the taste is good, and the standard is online. Although the price is not cheap, this environment and this landscape are also worth paying.

After eating the Global Harbor Store, the brand restaurant tastes good. It happened that friends came from afar, so they met here to have dinner. In terms of environment, I personally feel that the old dock store is much better than the Global Harbor Store. The old dock was originally a special place. I don&#39;t like seafood, but there is a roasted big yuan shell to surprise me. The taste is very good, and even if the dish is on the table, there is still fire, it tastes good. Other dishes taste OK, friends eat very satisfied. The service is also very good.

30 years, flicking fingers ...... 30 years of fine water flow, invited to Xiaoju Pujiang Chunxiao Old Wharf Store, exquisite dishes, elegant and noble environment, like the friendship of a gentleman is light like water ......

Yuanyuan Pujiang, a local cuisine restaurant that has been selected in the list of Ctrip&#39;s gourmet forest restaurant, is also a private customized private dish, the environment is first-class, the service is also excellent, and the taste is not bad. highly recommended.

#携程社区vlog创作者计划 号称魔都海派菜天花板，人均500多能吃些什么？装修的精致典雅

深邃原木垒起的网格屏风，镶嵌在做旧的墙体里；整排的金属网玻璃落地窗，巧妙地成了散台雅座的通透隔断，廊庑式的庭院环绕，串起了以上海熟悉里弄命名的包间；松石枝叶在江南园林般的转角处回眸间舒展生姿&hellip;&hellip;这就是我们海派菜非遗传承人周元昌大师，新开在外滩中心的&ldquo;周舍&rdquo;。都说，境内心生，形随意动。空间里细节处，写满了海派那独有的气韵磁场，连大师想要述说的海派味道，也仿佛在柔和光影里娓娓道来。前菜里一道香栗羊羔冻，刷新了我的认知。密密的一层细碎如雪一般覆盖，还以为是厚重的cheese，哪里会想到是这秋里才有的栗泥，同样的醇厚绵蜜，却是栗香明媚；那道被糖衣包裹的，像极了小时候爱而不得的花生酥糖，竟然是嵌进了核桃粒的鹅肝，一改印象中刻板的腻感，立马轻盈了起来；那阳春白雪般卷起的是我们上海近郊的练塘茭白吧，野山椒味的鲜辣爽口，竟然在瞬间让本地食材飞出了地域的边界。青柠油爆虾244度的油温，23秒的一气呵成，分毫不差才行。大师的一再强调，引发了全场的敬佩点赞，这是经历多少次的测试，何等的严谨，才得出的精准数字。怪不得壳肉才刚脱离，壳薄酥脆，肉弹汁盈，青柠的果香清新，刚好中和了油重味甜，我连炸酥的虾头都没放过，和着香细嚼沉醉。沙窝葱酥加拿大海参就在我们的桌边，完成了最后一步的收汁，撒上炸酥脆了的沙窝葱，瞬间香气随着热气升腾，诱惑着所有人。这是鲁菜的葱烧，和我们本帮的红烧大乌参的完美合一，葱香霸气，酱香磅礴，汁水丰腴，席间不停有人嚷着来碗米饭，只是不肯放过那剩余的酱汁。红焖鮰鱼肚卷饼红焖的鮰鱼肚，已是酱香软糯，如同吃烤鸭一般，合着酥脆松香的麻油撒子，清新爽口的黄瓜细丝，卷进葱花薄饼，韧劲里各种滋味在咀嚼里纷飞，大口大口才有的酣畅淋漓，瞬间的占有欲让满足感爆了棚。茶油椒海米竹苔笋贵阳竹苔笋那肥厚的嫩笋尖尖，青岛海米的海洋咸鲜，还有这香气逼人的茶油椒，关键词一个都不能漏，这才是大师的精挑细选。看似其貌不扬，满满的烟火气里，回味却是无穷无尽，又一个下酒又下饭神菜绝配。即使是家常的春卷，也将蟹粉鱼翅的豪气低调地藏进卷里。有道是，高调做事低调做人，大师将海派才有的内敛风骨，海派的海纳百川，海派的创新活力，还有海派的温润儒雅，海派的所有全融进了他的菜里。#繁星寻味上海滩# #跟着美食林榜单去打卡

Deep logs of the grid screen, inlaid in the old wall; the whole row of metal mesh glass floor-to-ceiling windows, cleverly become a transparent partition of the scattered platform, the corridor-style courtyard surround, stringed Shanghai familiar with the name of the private room; Pine stone branches and leaves stretched their posture between the garden-like corners of the south of the Yangtze River... This is our Haipai cuisine non-genetic inheritor Zhou Yuanchang Master, newly opened in the center of the Bund &quot;Zhou She&quot;. They all said that the heart is born in the territory and the shape is moving at will. The details in the space are full of the unique air rhyme magnetic field of Haipai. Even the taste of Haipai that the master wants to tell is as if it is marinated in soft light and shadow. A sweet chestnut lamb frozen in the antecedent dish refreshed my understanding. A dense layer of finely shredded snow covered, thought it was heavy cheese, where would you think of the chestnut mud that was only available in autumn, the same mellow honey, but chestnut fragrance bright; The sugar-coated wrapped, like a child love but can not be peanut sugar, actually embedded into the walnut grain foie gras, a change of impression of the stereotyped greasy feeling, immediately light; The Yangchun snow-like rolled up is the Liantanggu Bai Bar in the suburbs of Shanghai. The fresh spicy taste of wild mountain peppers makes local ingredients fly out of the boundaries of the region in an instant. The oil temperature of lime oil burst shrimp at 244 degrees, 23 seconds in one go, and the score is no difference. The master&#39;s repeated emphasis caused the whole audience to admire and praise, this is how many tests, how rigorous, to get the accurate number. No wonder the shell meat just left, the shell is thin and crisp, the meat is full of juice, the lime fruit is fresh, just neutralize the oil and sweet taste, I even fried shrimp head has not let go, and the fragrant chewing drunk. Sandworts with Canadian sea cucumbers are at our table, finishing the final step of the juice, sprinkled with fried crispy sandworts, instant aroma with the heat rising, seductive everyone. This is the scallion roast of Lu cuisine, and our group of braised black ginseng perfect in one, onion fragrant, sauce fragrant, juice abundant, the mat is constantly shouting to a bowl of rice, just refused to let go of the remaining sauce. Red oyster 𫚔 fish belly rolls red 𫚔 fish belly, is already soy and soft, like eating roast duck, with crispy rosin oil sprinkled, fresh and refreshing cucumber filaments, rolled into onion pancakes, tenacity in the various flavors in the chewing, big mouths and mouths are full of fun, The instant possessiveness makes the satisfaction burst into the shed. Tea oil pepper sea rice bamboo moss Guiyang bamboo moss fat tender spiky, Qingdao sea rice salty fresh, and this aroma of tea oil pepper, key words can not be leaked, this is the master&#39;s careful selection. It seems that the appearance is not good, full of fireworks, the aftertaste is endless, and another wine and rice dish is perfect. Even the home-cooked spring rolls, the pride of crab powder shark fins are hidden in the rolls. There is a way, high-profile things are low-key people, the master will have the introverted wind, the Haina Baichuan of the Haipai, the innovation vitality of the Haipai, and the gentle and elegant of the Haipai. All the Haipai are integrated into his dishes. #Stars Find the Beach# #Follow the food forest list to punch in

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