Today, Chaozhou cuisine in an old bungalow is made of modern trendy dishes and traditional trendy dishes. There is still some difference between the year and the tide. I went to Chaoshan and went to &quot;cook the sea&quot;. I didn&#39;t expect it to be so coincidental. The all-inclusive room setting of this restaurant is very good. There are also different settings according to the number of people. Some have terraces and some have courtyards. The atmosphere is elegant and the atmosphere is full. The dishes are designed by Master Zhang. Change the signboard every season. | Select the old goose head^ is a must. The taste is quite good. A little water tastes better. There are not many places to eat goose head in Shanghai. It is worth trying | Dragon wears tiger belly^ It is also a special craftsmanship. The practice is relatively novel. The entrance recognition is also relatively high. The little brother has dedicated his whole service. The feeling is also very good. It is recommended to try to go to the stars.

Trip Gourmet Awards 2023

Dong Ping Chao

Old house, comfortable environment, exquisite and not heavy, the details of the meter 2 level is well deserved. | Tea Emperor smoky crispy skin pigeon ^ must be ordered, the skin crispy meat is more tender, compared to a certain Rongji, 88 shows the price/performance ratio. The snacks taste good, I like them most|Fresh shrimp red rice rice rice noodles^ thin skin inside crispy. The ribs soup with the package is indeed fresher than the outside, especially the small rows. |Jipin Yufugui fried rice^ The accessories are very good, the taste is very positive

Trip Gourmet Awards

Top 49 Fine Dining 

At Ye Ye Bodhi, every mouthful is like a taste bud revelry, and every dish is the ultimate challenge to taste. The chefs cleverly combine tradition and innovation, with their ingenuity and ingenuity, to present you with a special food feast. And the waiters, they are like your personal food guide, not only warm and friendly, but also meticulous, they will provide you with personalized service according to your taste and preference, so that you can enjoy the food while also feeling the warmth and comfort of home. Here, dining is not just to fill your stomach, but also a feast of the senses. You can see how food is carefully arranged, smell the fresh aroma of the ingredients, hear the wonderful sound at the entrance of the food, and even participate in the process of making food, such as hand-kneading the dough, or completing a dish under the guidance of the chef. This interactive experience makes dining more vivid and interesting, and gives people a deeper understanding and appreciation of food.

My wife made an appointment for this restaurant, so I went to try it. [Environment] The environment is relatively simple and light, suitable for Western food. [Taste] The food tastes good and the amount is quite large. Even the bread + snacks before the meal are delicious. The steak craftsmanship is quite good and the taste is good. [Service] There are not many guests, there is no full, the staff are very polite and very good.

On Saturday afternoon, I saw a long queue and immediately wanted to give up. Ask the clerk if there are as many people as there are in the morning on weekdays. I replied that now people are still 15 minutes less. Okay, then wait. Fortunately, it&rsquo;s really not waiting for a long time. [Environment] There is no dine-in location. There are many mosquitoes taken away. Mosquitoes are afraid of water to the guests [Service] The clerk is very nice. There are only 5 coffees in the public number. He will tell you in detail the characteristics of each cup. [Taste] There are only 4 models that supply 2 with alcohol and 2 without each order. A cup is very layered and can drink several fresh tastes in summer. Don&#39;t be too good to have a cup of coffee. There are many shops that make fusion coffee, but there are very few delicious ones. I thought that Bangkok&#39;s factory coffee was already great and this one was really unexpected. There are surprises.

The restaurant is next to the company that once took office, but when it was in office, there was no restaurant here. This restaurant has appeared on the list of restaurants week many times. Yesterday, I finally had the opportunity to try it. It is indeed well-deserved. The environment is elegant and retro full of petty bourgeoisie. The taste of the dishes is beautiful and the value is high. The lunch on weekdays is super cost-effective.

The intention of each dish, the fresh ingredients, no excessive seasoning, everything is just right, you can feel the store&#39;s confidence in the ingredients, the red and white wine recommended by the servo wineist makes the food more layered, like a [strong]

今天拔草一家老洋房里的潮州菜 做的是现代潮菜 跟传统潮菜还是有些区别 年头去潮汕还特地去了&ldquo;煮海&rdquo; 没想到这么巧 跟这家还有些渊源餐厅全包间设置 划分的很好 根据人数不同也有不同的设计 有些有露台 有的有庭院 大气典雅 氛围感十足 菜品是张师傅参与设计的 一季一换 招牌|臻选老鹅头^是必点 口感相当好 蘸一点水 味道更佳 上海本地吃鹅头的地方就不多 值得尝试 |龙穿虎肚^也是一道比较特别的手艺菜 做法比较新颖 入口辨识度也比较高 小哥哥全程尽心服务 分寸拿捏的很好 感情也是奔着摘星去了的 推荐尝试

冬日的梧桐区在落叶🍂的衬托下依然气质优雅，就如东平路上的东平潮，一席小雪藏珍宴，满腹的经典与珍贵。每一次瓦们@张新民 老师到来，一席餐一席话，都可以领略到潮汕文化的精髓，我们如获珍宝般的尽收囊中。张老师说在潮汕看主菜就能判断今天的客人是否尊贵。这天菜不多，但道道都体现了主人的用心。古肴天脔炙属于一道古菜，&ldquo;脔&rdquo;指切小块的肉，这里原在唐代刘恂《岭表录异》记载着是烤一种海贝，也就是我们所指的蛤，这次用了赤贝，切厚片轻微炙烤后，肉甘甜清脆。酸菜蒸螺把是螺片捆绑花菇丝、螺肉、猪颈肉丝、笋丝等各种食材扎成&ldquo;柴把&rdquo;成菜，古时也会用其他食材扎成把，如用肉片来扎那就叫做肉把了。在各种花胶里，广东人就认赤嘴鳖鱼肚，还必须是公肚，百来斤的鱼也只出一斤的胶，此胶厚实，与瘦肉鲍鱼同炖，吃完，邻座的筷子都黏一起了。另我佩服的是一道焗花椒大闸蟹，控制精准火候与时间，令这道大闸蟹的膏脂入口绵软，脂香突出，完全避免了蟹膏在长时间烹饪下的干硬口感。虽加上大红袍这一味，也完全没有抢了蟹的甘甜，令人心生喜欢。曾经看过百花鸡的做法，传统制作是鸡皮加上虾胶炸制。张老师心疼鸡肉的弃之，改了出品的呈现方式，新鲜虾胶取两味，白切葵花鸡单独制作，吃的时候也可两者叠加一起入口。最后来一口冬趣，这个午后暖暖的

The winter area is still elegant under the setting off of the fallen leaves, just like the Dongping tide on Dongping Road, a small snow collection banquet, full of classics and precious. Every time the teacher of watt @Zhang Xinmin arrives, one meal and one speech, you can appreciate the essence of Chaoshan culture, and we have a treasure like a treasure. Mr. Zhang said that watching the main course in Chaoshan can judge whether today&#39;s guests are honored. There are not many dishes this day, but the Taodao reflects the owner&#39;s intentions. The ancient dish Tianzhu belongs to an ancient dish, &quot;squash&quot; refers to the cut of small pieces of meat, here in the Tang Dynasty Liu Yu &quot;Ling Table Record&quot; recorded is roasted a sea shell, that is, we refer to the clam, this time with red shell, cut thick slices slightly roasted after the meat is sweet and crisp. Sauerkraut steamed snail is a snail slice tied mushroom silk, snail meat, pig neck meat, tungsten silk and other ingredients into a &quot;wood handle&quot; into vegetables, ancient times will also use other ingredients into the handle, such as meat slices to tie it is called meat handle. In various flower glue, Cantonese people recognize the red-billed salmon belly, but also must be a public belly, a hundred pounds of fish also only a pound of glue, this glue is thick, and lean meat abalone with the same, after eating, the dumplings next to the seat are sticky together. Another I admire is a pepper hairy crab, control the precise fire and time, so that the hairy crab&#39;s paste and fat inlet soft, fat fragrant prominent, completely avoid the crab paste in long cooking under the dry hard taste. Although the taste of Dahongpao is added, it is not sweet to grab crabs at all, which is very popular. I have seen the practice of Baihua chicken. The traditional production is chicken skin plus shrimp glue fried. Mr. Zhang was distressed that the chicken was abandoned, and changed the presentation method of the product. The fresh shrimp glue was taken with two flavors. The white-cut sunflower chicken was made separately. When eating, the two could also be superimposed together. Finally, I have a taste of winter fun, this afternoon is warm.

这家餐厅的粤菜还是非常值得一试的，口感是非常不错的~~值得打卡~~

The Cantonese cuisine in this restaurant is still very worth a try, the taste is very good~~ worth punching in~~

福建回来，我夜里没胃口，心里泛起的甜都是&ldquo;鸡汤汆海蚌&rdquo;（西施舌以及全部）。我在上海老法租界所在街区&ldquo;东平潮&rdquo;如愿了。这福建清汤的老大，夜香花一来，又添香一度。黄麻叶是在印度饮食里出现的僧侣超级食物，好像很玄。其实&ldquo;咸纠麻叶&rdquo;是潮汕特有的，盐水来焯的意思，这样能最大限度去除黄麻叶的苦涩味，同时还提鲜。如此，一碗白粥，几碟子杂咸，就开了夏天的胃。马友鱼饭、菜脯煮九节虾、豆酱煮沙尖鱼其实凉了也好吃，我一想到这里，就自生清凉。东平潮餐厅这栋老洋房与宋子文、蒋介石、孔祥熙等的旧宅毗邻，如今特邀潮菜巨擘张新民先生以及西子湖畔的名厨俞斌先生&ldquo;旧菜新做&rdquo;，超厚焗脆皮婆参与原甜玻璃肉白果芋泥都是好例子，再掀无穷回味。

When I came back from Fujian, I had no appetite at night, and the sweetness in my heart was &quot;chicken soup and seagulls&quot; (Xishi Tongue and all). I got my wish in the &quot;Dongping Chao&quot; block where the Shanghai Laofa Concession is located. This Fujian clear soup boss, the night fragrance flowers come, and add fragrance once again. Jute leaves are superfoods of monks in the Indian diet, which seems to be very mysterious. In fact, &quot;salted quench leaves&quot; are unique to tides and mean salt water to quench, which can minimize the bitter taste of jute leaves, and also improve freshness. In this way, a bowl of white porridge, a few dishes of mixed salty, opened the stomach of summer. Ma Youyu rice, vegetable stew boiled nine shrimp, soy sauce boiled sand tip fish is actually cold and delicious, I think of here, I will be cool. Dongpingchao Restaurant This old bungalow is adjacent to the old house of Song Ziwen, Jiang Jieshi, Kong Xiangxi, etc. Now Mr. Zhang Xinmin, the famous chef of Chaocai, and Mr. Yuan, the famous chef on the shore of Xizi Lake, are invited to &quot;old dishes and new ones&quot;. The super thick crispy skin is a good example of participating in the original sweet glass meat white fruit taro mud. And then I&#39;m going to have a lot of relish.

夏至时节刚巧第二天又是端午节，潮菜研究会会长@张新民 老师亲临上海东平潮，带来了一桌清雅潮汕味。开场贴心莲藕汤暖胃前菜里的梅汁黄鱼冻在鱼饭的基础上做了改良，用鱼鳞熬胶，梅汁提味。手打的望潮脆嫩弹牙。潮汕的咸菜拌鲍鱼片。牛尾就是带皮最好吃。响螺代表着潮汕味，冬天吃碳烤，夏季吃汆烫。切成厚片的响螺需要精准的温度与时间方能达到脆嫩口感。高汤中加入金不换，一定是要用勺子舀着一起入口的。夏天吃鸭，不长痱子，这是江南老话。潮汕地区也有夏季吃鸭习俗。不加水蒸煮出的鸭汤汆入软糯的鳗鱼鳔，清爽不腻。现在是吃奄仔蟹的季节，壳薄黄嫩，嫩的可吸着吃且香，用大红袍来入味，堂灼的形式告诉你，此菜烹饪难道并不高，食材好，就已经取胜了。最佳选择就是一雌一雄结合着吃就更美了。霸王别姬都知道就是甲鱼和鸡。选厚糯的甲鱼裙边和葵花鸡肉一起焗，香是这道菜最大的感受。潮汕当地的沙虾小而鲜，潮汕地区没有春笋，只有夏笋，切成细丝如面条，应了夏至吃面一说了。黄麻叶是我们知道的麻的叶子，不曾想到古人有食麻叶的传统。叶子上的绒毛有清肠胃功效。用豆酱调和，也突显了地域风味。西柚咸柠做成啫喱状配冰激凌，清爽收尾。这一餐张老师全程讲解，从食材到制作，让大家直观了解潮汕味。当天搭配的阿诺巴约默尔索&middot;薇乐园干白后味有几分波特酒的口感却不甜，很是好喝。#端午节#

The summer solstice season happened to be the Dragon Boat Festival the next day. The president of the Chaocai Research Association @Zhang Xinmin came to Shanghai Dongping Chao and brought a table of elegant Chaoshan flavor. The plum juice yellow croaker in the warm stomach of the opening intimate lotus root soup was frozen on the basis of fish rice. It was simmered with fish scales and the plum juice was tasted. Hand-stripped look at the tide crispy and tender bullet teeth. Chaoshi pickles mixed with abalone slices. The oxtail is the best to eat with skin. The snail represents the tidal flavor, eating carbon roast in winter, and hot in summer. The thick sliced snail needs accurate temperature and time to achieve a crispy and tender taste. Add gold in the high soup without changing, it must be eaten with a spoon. In summer, ducks are not long, which is an old saying in Jiangnan. There is also a summer duck custom in Chaoshan area. The duck soup without water is dipped into the soft cod stew, which is refreshing and not greasy. Now is the season to eat crabs, the shell is thin yellow and tender, tender can be sucked and fragrant, with the big red robe to taste, the form of Tang burning tells you that this dish is not high cooking, the ingredients are good, has already won. The best choice is to eat a female and a male together to eat more beautiful. Overlord Beeji knows that it is turtle and chicken. Choosing thick turtle skirts and sunflower chicken together, the fragrance is the biggest feeling of this dish. The local sand shrimp in Chaoshan is small and fresh. There is no spring bamboo shoots in Chaoshan area, only summer bamboo shoots, cut into fine silk like noodles, and said it after the summer solstice. Jute leaves are the leaves we know, never thought of the ancients have the tradition of eating hemp leaves. The fluff on the leaves has the effect of clearing the stomach. With soy sauce, it also highlights the regional flavor. Xiyu salted lime is made into a bran with ice cream, refreshing and finishing. This meal, Mr. Zhang explained the whole process, from ingredients to production, so that everyone can intuitively understand the tide taste. The Arno Bayo Merseau Weiyuan that day was matched with a few points of port wine. The taste was not sweet, and it was delicious. #Dragon Boat Festival#

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