In terms of cuisine, besides local cuisine and Japanese cuisine, I also like Cantonese cuisine. It's really difficult for me to arrange these three different dishes in order. At first, I was conquered by this dish, which was clear and delicious, light and colorful, tender but not raw, and oily but not greasy. Later, it was widely used as Cantonese Dim sum, which was of a wide variety. It was not satisfying to eat any way. It was accepted as my favorite.

[Phone] Le Xin Wei Zhi Lou

Address: Room 505-506, 5th Floor, Henglong Plaza, No. 1266 Nanjing West Road

Transportation

Take Line 7 of the subway to Jing'an Temple Station, exit Exit 6, and walk 910 meters to reach the destination.

Take bus No. 24 to Nanjing West Road and Shaanxi North Road Station, then walk 60 meters to reach the destination.

environment

On the 5th floor of Henglong Plaza, the hollowed out decorative cabinets at the entrance of the restaurant and the resting area at the corner showcase a dazzling and elegant ambiance, perfectly complementing the dining environment. Upon entering the restaurant, there is a space with a raised design style, with floor to ceiling glass windows surrounding the restaurant for a quarter of a circle, with metal as the main color tone. The metal carved barriers and decorative windows emit scattered light and shadow, as well as the metal chandeliers on the ceiling, reflecting colorful light and shadow at every angle. Looking down at the lobby below, there are hundreds of seats, which are simple yet comfortable. All the rooms upstairs are private rooms, and there are a total of 12 private rooms upstairs and downstairs, all with independent bathrooms.

↓↑ Lobby.

Overlooking. ↓ Private room.

#Scallion flavored Cordyceps Flower Cold Mixed with Apricot Abalone Mushroom # is a beautiful and eye-catching green business dish. Cordyceps, paired with crispy fragrant lettuce and Apricot Abalone Mushroom, can highlight the fresh fragrance of cordyceps flowers.

#Vinegar Fragrant Gao Shan Yun Er # has a black brown color, and after being chilled, the taste is crisp with a soft touch. It is refreshing and appetizing, which is commendable.

#The glass Roast squab # is oily and shiny, plump and plump. The skin of the pigeon meat is delicate (crispy like potato chips, afraid of splitting its skin), the meat is tender, and the mouth is still full of juice. The salt baked taste is moderate, the seasoning is just right, and the taste is impressive. It is highly recommended.

#Nine story tower Tianfu Luo Zhoushan hairtail # The body of the fish is thick, but not wide, the bones are soft, and the flesh is delicate and light.

#Bamboo Forest Vegetarian Crab Meal Tofu # At various eating and drinking parties in autumn and winter, everyone loves to order a portion of hairy crabs, but for those who are not suitable for eating high protein crabs, they cannot resist this delicious taste. Why not have a portion of vegetarian crab meal tofu? Deliciousness does not diminish, health doubles.

#Black and White Pepper Vermicelli Shrimp Pot # Vermicelli absorbs the freshness of shrimp, super flavorful, and delicious to the point where you can't stop eating. I personally prefer eating more vermicelli than shrimp.

#Braised Sea Cucumber with Beijing Scallion and Qingke # Sea Cucumber Yin Yang Double Tonifying, this is a dietary therapy product belonging to Kung Fu cuisine. When consumed, the Q-bounce of Sea Cucumber is paired with clear and plump barley with gelatin juice, giving it a strong wheat aroma. It tastes a bit like Job's tears, replenishing the full collagen protein and eliminating fatigue throughout the day. I give this dish a perfect score.

#Tiger Spot # Fish is white and tender, with a moist and tender taste. It is delicious with a sweet aftertaste, and when consumed, it is quite satisfying. The traditional steaming and flavor maintain the original flavor, which I like.

#Chinese mitten crab # "Nine females and ten males", I chose a male Chinese mitten crab with a weight of five or two. At this time, the male crab roe is fat and white, and the taste of the crab paste is rich and round. The shop also prepared tools for eating crabs and ginger vinegar.

#When the glutinous rice duck # was served, the whole duck was hollowed out and filled with glutinous rice. The waiter understood it very well. Let's take a picture, cut it into sections and serve it on the table. It felt like eating Zongzi.

#Seafood Lobster Soaked Rice # As a tempting bowl of rice, you can't fight alone, you must have some pairing partners to enhance its rice aroma. One by one, the rice savors the rich and refreshing soup made from shrimp, becoming particularly plump. Finally, sprinkle a handful of crispy rice and roll in the shiny golden color of the soup, making the "sizzling" sound the most tantalizing appetizer. The soft and crispy taste creates a high and low melody in the tongue cavity. Her delicious taste is irresistible to me, and she is the Herm è s in the soup industry in my heart.