Xinglou Hotpot (Changshou Road Branch) - Traditional Hong Kong Flavor in Shanghai

Date: October, Average Cost per Person: 300 yuan, Companions: Friends, Activities: Culinary delights, Photography. The author visited these locations in Shanghai on October 25, 2019, at 07:34. Before Hong Kong’s return to China, I was already aware that Xinglou was a popular dining spot among celebrities and stars, a household name. I was pleasantly surprised to find out that it opened a branch in Shanghai this year, maintaining the traditional Hong Kong charm with red brick walls, pink tables, and freshly made milk tea… The atmosphere of the hotpot restaurant is vividly present in Shanghai. According to the restaurant, they ensure that seafood is flown in daily from the place of origin to Shanghai, and what you can taste depends entirely on fate. Before cooking, the seafood must remain fresh and lively, allowing every customer to enjoy seafood as delicious as it is in its original place. The health-conscious and long-lasting taste base is what the Hong Kong-style hotpot is all about when people gather around the pot to eat. [Restaurant Name] Xinglou Hotpot (Changshou Road Branch) [Address] 1055 Jiaozhou Road, 3rd Floor of 100AM New Bai’an Mall (near Changshou Road intersection) [Transportation] Option 1: Take Metro Line 7 to Changshou Road Station, exit from Exit 7, and walk 480 meters to reach the destination. Option 2: Take Metro Line 13 to Changshou Road Station, exit from Exit 1, and walk 540 meters to reach the destination. Upon entering, one first sees a row of wine cabinets and a God of Wealth area, followed by the main hall. To the left is a set of four private rooms that can accommodate about 10 people each, with each room having its own unique ‘personality’. The environment at first glance gives off the atmosphere of a Hong Kong restaurant, with the three large characters of ‘Fu Lu Shou’ brightly shining on the wall. The transparent kitchen allows every diner to personally supervise the food hygiene issues. [Service] Upon entering, guests are greeted and seated. The waitstaff will introduce the optimal cooking times for the dishes and will also cook the food for every table in the hall. They can also meet our requests, such as peeling shrimp shells. The free Wi-Fi is powerful. The air-freighted seafood is placed here. Nine-box seasoning. #Spicy Salt Fried Corn# I have always eaten corn boiled, and this method surprised me with joy. It can be used as a staple food, a flavor food, or a snack. Each grain is crispy, not greasy, and each bite is full of a delicious salty taste, making me very happy. #Golden Sand Fried Fish Skin# The rich and mellow salty egg yolk fragrance fills the mouth, with no fishy taste at all. The mouth is filled with the fragrance of fish skin, which lingers for a long time. As soon as you take a bite, it is crispy and delicious, making you unwilling to stop eating. Traditional Chinese medicine theory believes that ‘fish skin’ has a sweet and salty taste and is neutral in nature, and has nourishing effects. The Southern Liang Dynasty’s ‘Famous Doctor’s Separate Record’ even included fish skin as a medicinal ingredient. ‘Sui Xi Ju Diet Spectrum’ points out that fish skin can ‘detoxify various fish poisons, kill worms, and cure fatigue’. So in ancient times, fish skin was a tribute that only the royal family could enjoy. Nowadays, in addition to daily cooking, fish skin is more often used for the extraction of beauty essences.
#Char-grilled Pepper Squid Tubes# Squid tubes filled with shrimp meat, topped with mild chili peppers for a salty and tender taste. #Rich Broth Whole Chicken and Fish Maw Pot# Known as the true ‘Golden Pot’, it is the restaurant’s signature soup base. A quick glance reveals that almost every table in the restaurant chooses this soup base. Each serving of chicken soup comes with a generous 180g of deep-sea fish maw, a beauty elixir for women of all ages. Lifting the lid, the unique aroma of local chicken wafts over. This soup is simmered for over 10 hours with ingredients like pumpkin powder, bone marrow, and chicken feet, creating an aroma that penetrates the soul. Placing the tender chicken into a bowl and pouring over the fish maw chicken soup enhances the freshness, making each bite an essence, and three bowls are hardly enough. #Spot Prawn# Large in size, with a translucent and plump body, resembling white jade in its luster. The texture is delicate, firm, and elastic, with a naturally sweet aftertaste. #Royal Razor Clam# Long and full, they cook quickly and require no dipping sauce. The taste is incredibly tender and succulent. #Xinglou Beef Boat# A boat full of beef, each slice and piece hand-cut to remove excess connective tissue, resulting in a tender texture similar to fat. #Dalian Fresh Abalone# Known as the ocean’s ‘soft gold’, Dalian’s abalone is recognized as the best-tasting in the country. Its surface is gray-brown with many rough and irregular wrinkles. After cleaning, the meat is tender and chewy. #Chicken-of-the-Woods Mushroom# With a delicious taste and a very delicate texture, the aroma is particularly fresh. When you take a bite, it is incredibly sweet and rich, without any added sugar. If matsutake mushrooms are known for their floating fragrance, then chicken-of-the-woods mushrooms are known for their sweet and throat-coating sensation! Rich in aspartic acid and glutamic acid, when stir-fried with salt, they form the most natural flavor enhancer, which is the source of their freshness. #Grouper# Known as the king of spotted fish, it has tender, sweet, and delicious meat. #Golden Court Fried Rice with Wagyu Beef# The chef demonstrates this fried rice, made with imported Italian rice and snowflake beef, right at the dining table. After artistic processing, it feels like a culinary masterpiece that can be drawn on the tongue, naturally irresistible to my taste buds. #Mango Pomelo Sago# A small spoonful in the mouth, the fragrance of mango spreads throughout the oral cavity. Upon careful tasting, it is smooth, delicate, and rich in layers, slightly sweet but not greasy, and more addictive the more you eat.

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