📍 Detailed address: 8th floor of Conrad Shanghai, No. 789 Nanjing East Road 🕙 Business hours: 11:30-14:00 17:30-21:00[ Mint]Environment: New Chinese decoration style, normal feeling of the restaurant in the hotel 🍽 Dishes feel: Appetizer cold dish: acceptable, good plate of insects, grass, sheep belly fungus, flower glue: soup clear, Taste delicious fragrant mango double-flavored shrimp ball: personally do not like the taste and shrimp texture hot Australian snowflake cattle: the meat is good, the amount is just raw fried vegetables heart: the fire is appropriate, crisp and salty fresh avocado foie gras fried rice: this match is the first time to eat, foie gras is a bit greasy, fried rice is slightly oily, the taste is general, The restaurant came over in the week, the price of 118 is not low, the dishes are reasonable, except for the raw fried and tender vegetable heart taste exceeding expectations, there is no memory point.

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🎊 The exotic restaurant with a full sense of service atmosphere 2021-2-11 seems to be the New Year&#39;s Eve in 2021. Change to an exotic restaurant to eat New Year&#39;s Eve dinner 😄 [Service] I met the restaurant with two tables for my birthday. The big cold fireworks are really great. The atmosphere is full of high-end sense. Seeing that Ai Xiaomi wants to say that he is also a birthday [flavor]|Black Pepper Crab ^ Sign crab, it is a bit small, it may be the configuration in the package, I have also eaten this black pepper practice before, very tasty.. I remember that there was a shop on Quyang Road that specializes in Singapore black pepper crabs. It was very delicious. Unfortunately, the scenery was not long. The black pepper was a little spicy. I had to drink a lot of water|Lobster soup^Rich lobster soup, bread sucked full of water, The delicious and incoherent [Environment] has set the most beautiful lake view seat in the venue, but unfortunately it rains 🙄 The whole restaurant may be Sri Lankan style or Moroccan style? Look at the feeling of small mosaic floor tiles posted, ... The interior of the first floor should be more beautiful during the day, and the exterior should be more beautiful at night. [Environment] The most beautiful thing in the whole venue should be the sink on the first floor and the surrounding area of the bathroom. Change into a long skirt and stand outside the bathroom. It should be more film than sitting at the table, hahahahaha [Service] The restaurant manager and several service brothers are all Shanghainese. They are all colored and opened a bottle of Acacia. It is great. I have always been thinking about Acacia recently.

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Just passed by the neighborhood, went in and saw a professional cooked cabinet, a bit level, buckwheat avocado salad olive oil taste is quite heavy, depending on personal taste, pig hand skin crispy meat personally feels a bit hard, but acceptable, with mustard seed sauce, rich taste, Tuscan dragon fish with lemon roast, The taste is light, the pig hand is strong, the mix and match is balanced, the cream mushroom soup is nothing special, the entrance of Mantening coffee is better than expected, and it is good to return.

&quot;Wang Baohe&quot; is a Chinese time-honored brand, famous for crab-related meals in the Yangtze River Delta region. Wang Baohe Hotel is a five-star hotel. The Shanghai restaurant on the second floor adheres to the characteristics of Wang Bao and crab banquets and crab noodles. The restaurant is bright and bright, and the decoration is exquisite and elegant. It is a good place for high-end banquets. During the Spring Festival, I bought a semi-finished food package launched by &quot;Wang Baohe&quot;, including salted chicken, eight treasure duck, hoofed oyster, smoked fish, shrimp, Australian belt (fresh shellfish), duck tongue, chicken feet, family blessing and other traditional Chinese New Year dishes, as well as his special drunk crab, crab powder, authentic ingredients, auxiliary seasonings, etc. have been added. Half-finished hot dishes only need to be heated at home, fried, cold dishes can be thawed, very convenient.

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Cong Restaurant walks a ～ Shanghai cuisine, the sweet taste of thick oil red sauce is herring bald lung, this signature dish is actually herring liver, Shanghai now makes this dish very few, Shanghai old restaurants also have, this is not perennial, look at the season. I made a very tender ～ smoked devil fish. I asked what fish was. It was said to be ankang fish. The fish was crispy and tender, and the sauce of smoked fish. The signature silk, there is no on the menu, the clerk said it is a hidden menu, dinner is more than 16:00 on the day, so it tastes fresh. The butter emperor prawns are used in river shrimp ～ white cut chicken ordinary + sauce popped pork liver + red soup big dumpling ～

Jingyunhua New World Store walks a ～ half roast duck 99 oceans, including whole wheat duck cake + small ingredients, the price is OK, the taste is OK. Salt and pepper duck rack is slightly spicy, and duck legs ～ Vinegar skating cabbage, delicious and affordable ～ Bayer barbecue, lamb ～ Beijing sauce pork with bean skin, sweet shredded pork ～ court four o&#39;clock, snacks are small, not sweet, very good ～ duck meat mushroom vegetable bag ～ Arctic Ocean

[Taste] It&#39;s really delicious 😋, foie gras sushi is super large, the entrance is instant, super satisfying. The ingredients are very fresh and the salmon tastes great. [Environment] The environment is very good, suitable for dating with little sisters. [Service] The service Ling is very good, the ladies are very enthusiastic.

📍详细地址：南京东路789号上海康莱德酒店8楼🕙营业时间：11:30-14:00 17:30-21:00[薄荷]环境:新中式的装修风格，正常酒店内餐厅的感觉🍽菜品感受：开胃一品冷碟：尚可，摆盘不错虫草花羊肚菌炖花胶：汤汁清澈，味道鲜美香芒双味虾球：个人不太喜欢味道和虾的质地热炝澳洲雪花牛：肉质不错，量也正好生炒嫩菜心：火候恰当，爽脆咸鲜牛油果鹅肝粒炒饭：这个搭配第一次吃到，鹅肝有点腻，炒饭略油，味道一般，偏干        餐厅周过来的，118的价位性价比不低，菜品搭配尚合理，除生炒嫩菜心口味超出预期，其他没有什么记忆点。

提前一个月为女儿生日订了包房，菜品丰富，口味很好，龙虾🦞特别新鲜，服务员更是热情周到，下次还会再来👍！

I booked a private room for my daughter&#39;s birthday one month in advance. The dishes are rich and the taste is very good. The lobster 🦞 is particularly fresh. The waiter is warm and thoughtful. I will come back next time. 👍!

除了服务别的真的很一般，尤其是餐具，刚坐下看到桌上摆放的餐具真怀疑我是来到外地景区的餐厅，碗和骨盆都是油腻腻的，然后我用消毒湿纸巾一擦，白的纸巾都变色了，菜色也一般和家常菜差不多，不知道是不是团购的原因与艾美根本搭不上。

In addition to the service, it is really general, especially the tableware. I just sat down and saw the tableware on the table. I really doubted that I came to the restaurant in the field scenic spot. The bowls and pelvis were greasy. Then I wiped it with disinfectant wipes. The white paper towels changed color, and the dishes were generally similar to home-cooked dishes. I don&#39;t know if the reason for the group purchase is not matched with Amy at all.

老上海味道！摆盘可以！环境蛮安静的！服务中规中矩不是很积极！

Old Shanghai taste! The plate can be set! The environment is quite quiet! The service is not very positive!

性价比不错 中西菜式都有 味道也可以

Good value for money, Chinese and Western dishes have taste.

秋风刮的有点猛，约了朋友再去品蟹。皇家艾美轩也不止去了一次，以前表弟等家人的生日就订过几次，地理位置优越，市中心的中心，直接上8楼或者到L层也有电梯下行。记忆中撑门面的大鱼缸还在，金鱼条条鲜活很是喜庆。开胃菜是个分享盘，有机小米鸭配上海面皮，油炸的面皮嚼起来是香脆可口，鸭肉不膻很嫩；大闸蟹蟹粉配上南瓜还有有机菜卷，南瓜的清甜绵密正好跟绿色爽口的菜卷相得益彰；还有一块炭烧猪颈肉，非常弹的肉质，传说中的黄金六两，搭配小葱还有镇江香醋倒是正好，很开胃解腻。蟹粉烧豆腐，豆腐都切成小方块，但是不黏连在一起，蟹粉很多，看见诚意，我个人喜欢加小勺醋，味道立马提神。蟹粉狮子头，有点扬州菜的精髓，上来一盅烫烫的，一只狮子头横卧，上面点缀了橙黄色的蟹黄，汤头很清，鲜得低调，狮子头也是真材实料，个头够实诚，吃大半个居然有了饱腹感；芙蓉炒蟹粉，用蛋白加上蟹粉炒的，关键就是厨师的功力了，吃起来很有味道，酸甜的，赛螃蟹的plus版，是有真的蟹粉在里面；蟹粉西兰花百花酿冬菇，西兰花是整颗，上面淋上了蟹粉的勾芡，边上是冬菇当中也有虾等，蟹粉的勾芡不但是点缀更是在味上的一个upgrade，个人很喜欢这道，荤素搭配的很棒；蟹粉汤包，一只抵上大概3－4只的小笼包，吃起来要当心，轻轻提起，咬破一口，里面都是汤汁，吮吸一下满口的鲜味，真的是将蟹粉系列进行到底。清蒸阳澄湖大闸蟹是主角，搭配特别调制的蟹醋，美味自然不用说。选了一雌一雄，从形体看就很正，里面蟹黄还有蟹膏都很饱满，金黄色的蟹毛，威风凛凛。有一套完整的吃蟹工具，可惜对于我来说还是徒手吃起来更爽快，完毕还送上洗手的液体，千万不能当饮品喝掉了，否则囧死。另有驱寒的热红糖姜茶搭配，点赞；小伙伴要吃鱼，选了条香煎美味鱼，有糖醋汁、鱼汁、沙拉汁还有梅子酱搭配，我偏好酸甜，所以糖醋汁蘸蘸敲美味，因为鱼皮非常的脆口还很多汁，个头也大。窝窝头是一款主食，玉米风味的窝窝头算是粗粮，搭配酱爆的猪五花，看菜单是用的黑毛猪，难怪香得不要不要，拼了头抽生炒的文昌鸡，还有萝卜苗点缀，一点都不腻，好次。甜品也很中式，是南北杏雪梨，雪梨切块，这个非常去燥，平时我在家用摩飞很简易的榨雪梨汁喝，润肺，有了南北杏的搭配，很养生。艾美轩中餐大厨的功力还是在的，吃蟹季不能错过的美味～

The autumn wind was a bit fierce, and I made an appointment with a friend to go to the crab. Royal Amy has also gone more than once. I have booked a few times for my cousin&#39;s birthdays before. The location is excellent. The center of the city center is directly on the 8th floor or on the L floor. There is also an elevator down. The large fish tank that supports the facade in memory is still there, and the goldfish strips are very festive. The appetizer is a sharing plate, organic millet duck with Shanghai noodles, the fried noodles are crispy and delicious, and the duck meat is not very tender; Hairy crab crab powder with pumpkin and organic vegetable rolls, the sweetness of pumpkin just complements the green and refreshing vegetable rolls; there is also a piece of charcoal roasted pig neck meat, very elastic meat, the legendary gold six two, with small onions and Zhenjiang balsamic vinegar is just right, very appetizing and detoxifying. Crab powder roasted tofu, tofu are cut into small squares, but not stick together, crab powder a lot, see sincerity, I personally like to add a small spoon of vinegar, the taste is immediately refreshing. Crab powder lion head, a bit of the essence of Yangzhou cuisine, came up a hot, a lion head lying sideways, the top is decorated with orange crab yellow, the soup head is very clear, fresh and low-key, the lion head is also real material, the head is sincere enough, eating most of the actually have a full feeling; Fried crab noodles with hibiscus, fried with protein plus crab noodles, the key is the skill of the chef, it tastes very tasteful, sweet and sour, the plus version of Saiqi crab, there is real crab powder in it; Crab powder broccoli flowers are brewed with mushrooms, broccoli is the whole, the crab powder is drizzled with crab powder, and there are shrimps in the mushrooms on the side. The crab powder is not only embellished but also an upgrade on the taste. I personally like this one. The meat and vegetables are great; Crab powder soup bag, a small cage bag with about 3－ 4 pieces, eat carefully, gently lift, bite a bite, inside is soup, suck the full mouth of the taste, really the crab powder series to the end. Steamed Yangcheng Lake hairy crab is the main character, with special crab vinegar, delicious naturally needless to say. I chose a female and a male, and it is very positive from the shape. The crab yellow and crab paste inside are very full, golden crab hair, and majestic. There is a complete set of crab tools, but unfortunately for me, it is still more refreshing to eat with bare hands, and the liquid that is sent to wash your hands is also sent. Don&#39;t drink it as a drink, otherwise it will die. There is also a hot brown sugar ginger tea to drive the cold, like it; My friends want to eat fish, choose a delicious fried fish, there are sweet and sour juice, fish juice, salad juice and plum sauce, I prefer sweet and sour, so sweet and sour juice, because the fish skin is very crisp and there are a lot of juice, and the head is also big. Wowotou is a staple food, corn flavored Wowotou is considered coarse grains, with sauce bursting pigs, look at the menu is black hair pig, no wonder the fragrance is not, put the head fried Wenchang chicken, and radish seedlings embellishment, not greasy at all, good times. The dessert is also very Chinese. It is a north and south apricot Sydney, Sydney cut pieces, this is very dry, usually I use Mofei at home very simple squeeze Sydney juice to drink, moisturize the lungs, with the combination of north and south apricots, very healthy. Amy&#39;s Chinese chef&#39;s skills are still there, the delicious food that can&#39;t be missed in the crab season ～

所谓秋风起，蟹脚痒，又到了一年一度的金九银十，正是品蟹好时节。八人聚餐，要精致、私密、考究，自然是锁定了一些高端酒店的中餐厅，正巧朋友前几日住了世茂艾美，听说已经开始提供蟹宴，自然成为了首选。位于市中心位置的艾美酒店，得天时地利人和，人气很足游客不断；他们家的几个餐厅一直在推陈出新，所以还吸引很多当地人前来品尝美食，约了艾美轩中餐厅的包房，出于住客的安全考虑，餐厅会单独安排在一边的电梯前往，工作人员态度很好，很容易就找到了。先映入眼帘的是门口的大鱼缸，增添了很多灵气，包房在左侧，大堂在右侧，偌大的包房景观一流，大上海的繁华夜景尽收眼底，搭配一瓶好酒，晚宴开始了。蟹宴自然以蟹作为主题，吃蟹工具齐备，既讲究又大气。有机小米鸭配上海面皮、大闸蟹粉配南瓜、有机菜卷与炭烧猪颈肉作为前菜，中菜西吃，少量精美；香煎美味鱼除了搭配鱼汁之外，还另外准备了糖醋汁、沙拉汁和梅子酱，外脆里嫩，蘸取不同的酱料都各有一番风味。百里香翡翠鲍鱼金菇卷之后，上了一道酱爆黑毛猪五花肉拼头抽生炒文昌鸡，搭配有机萝卜苗和玉米窝窝头，黑毛猪肉很香，餐桌上的健康就是吃出来的。重头戏来了，红扑扑的大闸蟹端了上来，个头很大，一雌一雄，蟹醋是艾美轩自己调制的，金黄色的蟹毛，开盖之后非常的饱满，用蟹针挑出蟹肉，再蘸取醋汁，一口下去真是大大的满足。品蟹完毕会送上美腻玻璃容器装的洗手水，和一杯姜茶驱寒，非常的贴心，免去了排队去洗手的尴尬。随后是蟹粉系列，点缀了蟹粉的狮子头按盅上，做的非常鲜嫩清爽；芙蓉炒蟹粉走的是小清新路线，撩一撩都是蟹肉；蟹粉烧豆腐、蟹粉西兰花百花酿冬菇同样将鲜美进行到底。重点提一提蟹粉灌汤包呀，特别大个儿，特别多的蟹粉，用勺子可以挖出好多，太意外太惊喜，吸完满满的汤汁再挖光所有的蟹粉，鲜的眉毛都掉了。最后以南北杏炖雪梨收尾，润肺去燥，特别适合秋季养生。一顿晚宴品了将近3小时，美酒美食相伴，还有志同道合的好朋友聊事儿，特别棒。

The so-called autumn wind, crab feet itchy, and to the annual gold nine silver ten, is the good season of crab. Eight people have a dinner, exquisite, private, elegant, naturally locked some high-end hotels in the Chinese restaurant, just a few days ago friends lived in Shimao Le M&eacute;ridien, I heard that the crab banquet has begun to provide, naturally became the first choice. The Le M&eacute;ridien Hotel located in the city center is very popular with tourists and tourists. Several restaurants in their family have been pushing new ones, so they also attracted many locals to come and taste the food. They made an appointment for the private room of Amy&#39;s Chinese restaurant. For the safety of the guests, the restaurant will be arranged separately on the side of the elevator. The staff is very good and it is easy to find. First came into view is the big fish tank at the door, adding a lot of aura, the private room is on the left, the lobby is on the right, the big private room has a first-class view, the bustling night view of Shanghai, with a bottle of good wine, the dinner began. The crab banquet naturally takes crab as the theme, and the crab tools are complete, which is both exquisite and atmospheric. Organic millet duck with Shanghai noodles, hairy crab powder with pumpkin, organic vegetable rolls and charcoal pork neck meat as an anteater, Chinese food and Western food, a small amount of exquisite; In addition to the fish sauce, the delicious fish is also prepared with sugar and sour juice, salad juice and plum sauce, crispy and tender, and pickled different sauces have a flavor. After the thyme emerald abalone mushroom roll, a sauce bursting black hair pork pork pork head fried Wenchang chicken, with organic radish seedlings and corn nest head, black hair pork is very fragrant, the health on the table is eaten out. The big play came, the red hairy crabs came up, the head was very big, one female and one male, the crab vinegar was made by Amy, the golden crab hair, after opening the cover, very full, with crab needles to pick out the crab meat, and then pick up the vinegar juice, a mouth is really big satisfaction. After the crab is finished, the hand washing water in the beautiful glass container will be sent, and a cup of ginger tea will drive the cold, which is very intimate, eliminating the embarrassment of queuing to wash your hands. Then there is the crab powder series, which is dotted with crab powder on the lion&#39;s head, which is very fresh and refreshing; Furong fried crab powder is a small fresh route, a squash is crab meat; crab powder roasted tofu, crab powder broccoli hundred flowers brewed mushrooms will also be delicious to the end. Focus on mentioning crab powder soup bag, especially large, especially a lot of crab powder, with a spoon can dig a lot, too unexpected and too pleasant, suck the full soup and dig all the crab powder, fresh eyebrows are dropped. Finally, the north and south apricots Sydney, moisturizing the lungs to dry, especially suitable for autumn health. A dinner was served for nearly 3 hours, with wine and food, and like-minded friends talking about things, which was great.

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