Han She (889 Plaza)

Fresh and clean, the quality is always online, I think their mushrooms are delicious, fresh and clean. I will continue to order takeout next time. Why is the roast duck no longer available on takeout recently? If I have a chance, I still have to eat it in the store.

Hanshe Chinese Food has been open in this mall for a long time. It serves typical Chinese cuisine. Since it is in a mall, the environment must be good, and the dishes are pretty standard, but the prices are a bit expensive, so it is suitable for business banquets.

Hanshe Chinese Restaurant has a good environment. Their signature dish is their roast duck, which costs 199 each. You can eat one duck and two. The waiter will push the freshly roasted duck to your table, cut off the skin and meat piece by piece, and add green onions. The cucumbers can be dipped in sauce and eaten in buns, and the duck skeleton can be made into salt and pepper or steamed rice. The processing fee is 20 yuan. We make salt and pepper, and the taste is a bit salty.

On the third floor of Yueda 889 Plaza, this restaurant has been open for several years. I come here often. It features Sichuan cuisine and local cuisine. The environment is Shanghai-style and spacious. There is a circle of private rooms named after various old landmarks in Shanghai. The signature fruit wood roast duck requires reservations and is not often ordered. The drunken pomfret is almost always a must-order. It is a cold dish, but it is slightly hot when it is served, a classic local flavor. The scallion oil chicken is covered with chopped scallions. Gently brush away the chopped scallions covering the chicken pieces, and the aroma suddenly rushes out. The greedy Jiangtuan is also a signature dish, authentic Sichuan flavor, spicy and fragrant, the fish is plump, and I love the loofah inside. The cuttlefish egg hot and sour soup is an old Shanghai flavor. I had three bowls in a row, which was very satisfying. If you wait for more than 30 minutes, you will be given a dish under 30 yuan, and I asked for the soup rice amaranth.

Sichuan and Jiangsu cuisine are both very good! The 2 cold dishes are quite appetizing! Sichuan cold noodles are authentically spicy, not the kind of taste that will compromise. Friends who are not good at eating spicy food should be careful. I personally like it very much. It has a local flavor. The chili oil can be packed home and mixed with noodles. Scallion chicken, the chicken is so tender, and there is so much scallion oil, so fragrant and delicious! It is said that this is a very traditional Shanghai dish, but it is made more sophisticated. The chopped green onions are n times the normal amount, so it tastes very good. For hot dishes, I like fried river shrimp with chicken head rice the most. The chicken head rice (fresh water chestnut) I used to use for desserts, and I like its soft and chewy texture. It is very interesting to eat it with shrimp. Oh, chicken head rice is really a good thing. Agui Sao from Shajiabang used it to help the New Fourth Army survive the food shortage. Thinking of her hard work of peeling chicken head rice one by one without the help of modern technology, I feel sorry for her fingers. The environment and service of their restaurant are basically good, worthy of the per capita consumption standard of 200 yuan. There were few people this time, and next time there will be more people, I must try their signature dish roast duck.

Needless to say, the dishes are very delicious. The Sichuan and Shanghai dishes are all authentic. The roast duck is unexpectedly delicious, crispy and juicy, better than Beijing roast duck. The environment is great, suitable for family banquets, business banquets, and small gatherings with friends.

The place is very convenient, at the junction of Jing'an and Changning. The environment is very good, with a fresh and elegant atmosphere. The dishes are comprehensive, with both local dishes and Sichuan dishes. The roast duck tastes very fragrant and not greasy. I was impressed by the scallion chicken, which tasted very fragrant with rice and whetted my appetite. The braised pork was delicious, but it was a pity that I couldn't eat more. There was also a hot and sour soup, which was excellent. The other dishes were also very good. If it is a business banquet or a gathering of friends, it is worth recommending. The minimum price for a private room is 2,000.

I've received rave reviews from him a long time ago. At that time, a friend was friends with his Taiwanese boss, and they would go to his house whenever there was a party. The fruit wood roast duck is a must-order, because it is a limited product. I called the boss beforehand to report the number of people to reserve it. I never get tired of it. Each piece of duck skin is sliced ​​into uniform sizes, golden and thin, fat but not greasy, and the outermost layer has a crystal clear ruby-like luster, bright and attractive. Eat a bite of the crispy skin while it's hot, the crispy and chewy, the duck oil overflows on the tip of the tongue, full of happiness. In addition to the meaty aroma of the duck meat itself, it also has a hint of sweetness, fresh and tender. Add scallion shreds, cucumber strips, radish shreds, and sweet noodle sauce, roll it up with freshly baked pancakes, take a bite, the duck oil fills the lips and teeth, elastic and chewy, the strange fragrance rolls a few times in the mouth and runs two circles, and it lingers for a long time. As a shrimp lover, I always ask for shrimp wherever I go. Fried shrimp is a typical local dish. The Maoxuewang is oily, not too spicy, and the ingredients are really enough. It seems that their restaurant mixes local dishes with Sichuan and Hunan styles. The other vegetables are neither good nor bad, but for the price, I can't give it too high a score.