Nanxingyuan is considered the pinnacle of Sichuan cuisine in Shanghai. I finally had the chance to try it. Garlic pork, Sichuan sauce mandarin fish, Kung Pao chicken, boiled cabbage, sweet stewed pork, chopped green onion pork liver, and even green pepper shredded pork were amazing. It was a very happy meal. Of course, Master Deng&#39;s personal explanation was a big plus, and I benefited a lot from it.

Trip.Gourmet 2024

NAN XING YUAN

Found a treasure! I actually found a yakitori bar where you can enjoy both wine and meat. At 🏮Shimanto Shimanto🏮, I truly felt the joy of having wine and meat❣️

The wood-colored decoration is high-end and classy. It specializes in Itamae roasted bird➕cocktail fusion cuisine. It is said that the dishes are led by Chef Zhong, the chef of Shenzhen Bird Gold, so you can choose blindly without being surprised🧑&zwj;🍳

There is also a hidden bar on the second floor. The cocktails not only look great, but also taste great. You can scroll through the wine list with your eyes closed🍸There are also non-alcoholic cocktails to choose from, which is very friendly to drivers👍

▪️Plum and Perilla Chicken Thigh
The skin is charred, the meat is tender, juicy, and the secret plum sauce is the finishing touch. You can also taste the faint aroma of perilla 🌿

▪️Chicken sticks
The chicken sticks are coated in sterile egg liquid. Every bite is silky and sweet. It&rsquo;s so delicious that you can&rsquo;t stop eating~

▪️Pigeon legs
The little thin legs are delicious to chew, only the lean meat without fat, delicious and not afraid of getting fat. Promise me, you must try it‼ ️

The Shao Niao Bar is open until two o&#39;clock in the morning. Let&#39;s just say that the nightlife on Daxue Road cannot be without them💃🕺

A chain brand of local cuisine restaurant in the old city. I like their braised pork. The environment of this restaurant is quite special, in an old house.
The dishes are very good, and it feels very good. It&#39;s pretty good.

Although it lost a star this year, Yongfu Club still produced the most delicious pigeon in Shanghai: red willow, half-cooked, and smoked with a very unique herbal aroma.

But when it was served, the tableware looked a bit like an urn, which was creepy...

One of the Top Fine Dining  in Shanghai

How can you miss the local cuisine in Shanghai during your trip to Shanghai? Remember to call to make an appointment in advance.

Rose Hall (Shanghai local cuisine)

Coordinates: No. 372, 101, on the side of Xingguo Road, Yanjie Street, the navigation is quite accurate.

Per capita: 100 yuan

In the retro old-fashioned house, there is a beautiful and exquisite small courtyard, rich retro style murals, old-fashioned stove, tableware, environment, and extremely exquisite plating, elegant and comfortable, giving people a unique memory of old Shanghai. At night, the lights in the small courtyard are flashing, which is extremely wasteful.

[Plum Spare Ribs]

Slightly sweet in sourness, plums are appetizing and spleen-strengthening, and the taste is greasy. The meat is crispy, fragrant, soft and glutinous, with bright colors, sweet and sour, and not greasy at all.

[Osmanthus Sugar Lotus Root]

Exquisite shape, good sugar drawing effect, crispy and refreshing, sweet but not greasy.

【Traditional seafood hot and sour soup】

Super appetizing, especially relieving greasiness, the seafood freshness is the finishing touch, the sourness is slightly spicy, and you can&#39;t stop eating one bowl after another.

【Pumpkin and rice wine dumplings】

After-meal dessert, pumpkin is glutinous, dumplings are chewy, sweet and refreshing, and pumpkin is added when tasting dumplings, the taste is better.

【Crab roe noodles】

Stir it before tasting, the noodles are chewy, and the overall taste is OK.

One of the Top Local Restaurants in Shanghai

A very artistic noodle shop 🍜, on Wuxing Road with fallen leaves 🍂, there are 3 shops in one door, coffee ☕️, tavern [beer] and local noodles, no sense of disobedience at all...

There are many people eating noodles, and it was still full at 1 pm. It is very close to Wukang Road, and there are quite a lot of tourists. I ordered a bowl of noodles with razor clams and fried liver. The portion is very large, proportional to the price. The noodles are very flavorful, the noodles are chewy [strong], and the pork liver is tender and clean.

For friends with small appetites, it is recommended that 2 people order one bowl and add a topping.

After the meal, have a glass of piccolo, which is very colorful!

There are several in Shanghai, but since this one was listed on a certain list, the business has been booming.
The store is not big, but it is divided into two floors in a snail shell, and can seat about 20 people. In addition, fast food such as curry is fast in and out, although you have to queue, you won&rsquo;t have to wait too long.
A la carte is still a bit expensive, it is more cost-effective to find a set meal.
The curry is well prepared and really goes well with rice. The fried chicken is also very crispy.
I personally think that the rice needs to be improved. It is too sticky and has no grainy texture.
The service is good. Japanese style pays more attention to this. No matter how busy the waiter is, hello, goodbye and thank you are indispensable.

南兴园，算得上上海川菜之巅了，终于有机会可以拔草了。蒜泥白肉，川汁鳜鱼，宫保鸡丁，开水白菜，甜烧白，葱末猪肝，就连青椒肉丝都让人惊叹，很幸福的一顿。当然，邓师傅的亲自讲解更是加分不少，受益匪浅～

南兴园的川菜，大概就是上海里不以麻辣为核心，而遵循古法传承的那一点&ldquo;异数&rdquo;了吧。环境自然没的说，菜品精致正统，根据食材配的不同的酒，也不断地在进步，每次去都有新的创意和惊喜，整顿饭下来异常舒服！

Nanxingyuan&#39;s Sichuan cuisine is probably the only one in Shanghai that doesn&#39;t focus on spicy food, but follows the traditional method. The environment is naturally excellent, the dishes are exquisite and authentic, and the different wines paired with the ingredients are constantly improving. Every time I go there, there are new ideas and surprises, and the whole meal is extremely comfortable!

被不少朋友强烈推荐的南兴园，终于有机会拔草了蒜泥白肉，宫保鸡丁，少城小包，清汤腰花，软炸扳指，青椒肉丝，甜白烧等菜品，改变我对川菜只有辣味的固有印象，淡雅精致，把川菜做出高级感，尊重传统经典，复兴功夫老菜，可以称得上上海川菜天花板啦

Nanxingyuan was highly recommended by many friends, and I finally had the chance to try it. Dishes such as garlic pork, Kung Pao chicken, Shaocheng steamed buns, kidney slices in clear soup, soft fried rings, green pepper pork shreds, and sweet white stew have changed my inherent impression that Sichuan cuisine is only spicy. It is elegant and exquisite, making Sichuan cuisine high-end, respecting traditional classics, and reviving old kung fu dishes. It can be called the ceiling of Shanghai Sichuan cuisine.

邓师傅的川菜肯定好吃啦。买的就是携程美食林旬味会的套餐，我觉得是对一主厨理念很好的阐释。这次是第三次打卡，再次感受到了服务的严谨。服务生帮着分食物都有盘子接着送到食客盘子里，刚准备跟服务升级能否叫邓师傅上来敬他一杯，服务生说已经安排好了。这次忘拍照片了，发发老图。

Master Deng&#39;s Sichuan cuisine is definitely delicious. I bought the set meal of Trip.com Food Lin Xunweihui. I think it is a good explanation of the concept of a chef. This is the third time I punched in and felt the rigorous service again. The waiter helped to divide the food and sent it to the diner&#39;s plate. I just prepared to upgrade the service and asked Master Deng to come up to him to have a drink. The waiter said that it had been arranged. I forgot to take a photo this time and sent an old picture.

粤菜川做，可能是魔都川菜改良版吧，在粤菜里多见的叙府广肚（花胶）和辽参用川菜形式体现，好在调味不过分，没有抢走食材本味，开水白菜、宫保鸡丁都是传统川菜，鱼子酱带子淖和瑶柱冬瓜烹，口感清甜正好中和了家常海参的肥腻感&hellip;&hellip;头盘里的蒜泥白肉绝绝子，可惜只有一口，菜品绝大部分都是按位上，只有三道菜一盘端出由服务员分餐，怪不得给那么大的桌子，三个人坐的远得不行，随饭菜选了麻婆豆腐，还有个青椒肉丝的选项，湘菜里也有这道菜，有个女朋友是湖南人做的辣椒炒肉太好吃了，所以还是选了最具代表的麻婆豆腐配饭，不是辣但又麻又香，想吃又怕烫，果然心急吃不了热豆腐，甜品是川菜特色甜烧白，五花肉和糯米做的，另外送了一份冰粉，解辣良方，店家的果盘是第一道菜上的，最适合吃到太辣吃个果子缓缓。出门开始下大雨，没带伞怎么办咧，前台帅哥直接送了一把透明伞，顿时觉得三个人近400元服务费值了

Cantonese cuisine Sichuan, may be the improved version of the magic capital Sichuan cuisine, in Cantonese cuisine, the more seen in Xufu Guangdu (flower glue) and Liaoshen are reflected in the form of Sichuan cuisine, but the seasoning is not too much, no ingredients are taken away, boiling water cabbage, Gongbao chicken ding are traditional Sichuan cuisine, caviar with oysters and oysters. The taste is sweet and just neutralizes the fatty feeling of home-cooked sea cucumbers... The garlic mud and white meat in the head plate is absolutely perfect, but unfortunately there is only one bite. Most of the dishes are on the table. There are only three dishes and one plate is served by the waiter. No wonder it is so big. The table, three people sit far away, I chose Mapo tofu with the food, and there is an option for green pepper shredded pork. There is also this dish in Hunan cuisine. There is a girlfriend who is a Hunanese who makes fried pork with chili. It is so delicious, so I still chose the most representative Mapo tofu with rice. It is not spicy but hemp and fragrant. I want to eat and I am afraid of hot. Sure enough, I couldn&rsquo;t eat hot tofu in a hurry. The dessert was Sichuan cuisine with sweet roasted white, pork and glutinous rice. In addition, I sent an ice powder, which was spicy and good. The store&rsquo;s fruit plate was the first dish. It was most suitable for eating too spicy to eat a fruit slowly. It started to rain heavily when I went out. What should I do without an umbrella? The handsome guy at the front desk sent a transparent umbrella directly. I suddenly felt that the three people were worth nearly 400 yuan for the service fee.

上海川菜的天花板，这次去打破了我对川菜误解，原来川菜有二十四道风味，不是只有辣。南兴园讲究手艺以及功夫，将传统和创新融合，形成独特味道，这样的菜品是美的视觉享受，更满足了味蕾的想象～

The ceiling of Shanghai Sichuan cuisine, this time to break my misunderstanding of Sichuan cuisine, the original Sichuan cuisine has 24 flavors, not only spicy. Nanxingyuan pays attention to craftsmanship and kung fu, integrates tradition and innovation, and forms a unique taste. This dish is a beautiful visual enjoyment, which more satisfys the imagination of taste buds.

在挑選上海川菜的名單中，經過與老飸們的討論，最後落實了南興園。川菜就大致分二大類吧，官府菜與市井菜，後者太辣了受不了，前者帶期許吃上傳統川菜。關於鄧公的書看過才去的，也預約了指定的湯品，據說有做這道比開水白菜高兩個層級的肝膏湯，已是難求，的確驚艷到了，開水高質、肝膏比豆花更滑、淡淡肝香、口感極好，這要感謝師傅的用心及時間，辛苦了🥰雪花虾淖，說是用三種食材，以刀工製作再一鍋快炒，出來的質感像雪花，風味上有點像炒蛋白，口感及風味遠胜過炒蛋白，的確是神巧菜品，驚艷。蒜泥白肉，這道菜在求學時吃過，非常喜歡，但後來都沒有再找到好吃的館子，這次我是期待能有機會試鄧公不一般的手藝，在五色拼盤有，喜悅，口感風味都很讚。回窩肉甜燒白，肉片隔層中有用面粉炒的像極了紅豆沙的調味，勵害的一道手工甜品，絕色。每道菜都有傳承，川菜風味與廚藝，不同味型組合⋯不一一細說。須改善：餐前水果處理不太理想，冰過頭了，荔枝皮的質感降低了，水果的風味有所失，故之變得不好吃。蘆荀風味不夠，缺少了些微的清香。

In the list of selection of Shanghai Sichuan cuisine, after discussion with the old people, Nanxingyuan was finally implemented. Sichuan cuisine is roughly divided into two categories, Guanfu cuisine and market cuisine. The latter is too spicy to stand, and the former has a promise to eat traditional Sichuan cuisine. I went to the book about Deng Gong, and I also made an appointment for the designated soup. It is said that there are two levels of liver paste soup higher than boiled water cabbage. It is difficult to find. It is indeed amazing. The boiled water is high-quality, and the liver paste is more slippery than bean curd. The liver is fragrant and tastes excellent. This is to thank the master&#39;s intentions and time. It is hard work to use three ingredients, to make a pot of fast fried, the texture is like snowflakes, the flavor is a bit like fried protein, the taste and flavor far better than fried protein, it is indeed a magical dish, amazing. Garlic mud white meat, this dish was eaten when I was studying, I liked it very much, but I didn&#39;t find a delicious restaurant later. This time I was looking forward to having the opportunity to try Deng Gong&#39;s unusual craftsmanship. There are five-color platters, joy, and taste. The flavor is very good. Back to the nest meat is sweet and white, the meat slices are fried with flour in the partition like the seasoning of red bean paste, and a handmade dessert that is inspiring and harmless is absolutely beautiful. Each dish has its heritage, Sichuan cuisine flavor and cooking skills, different flavor combinations ⋯ are not detailed. Need to improve: the fruit treatment before the meal is not ideal, the ice is over, the texture of the lychee skin is reduced, the flavor of the fruit is lost, so it becomes not delicious. The asparagus flavor is not enough, and there is a lack of fragrance.

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