I have been wanting to go to Tai&#39;anmen for a long time, and finally I can experience it. I booked a week in advance but couldn&#39;t get a weekend reservation, so I had to book a weekday. It took 3 hours to dine, and each dish was like a work of art, which was more of a feast for the eyes than for the taste. After all, it is a Michelin restaurant, and the service is very good.

Trip.Gourmet 2024

Taian Table

🧧Fuhehui | 2024 Autumn Menu|| My favorite dishes are:
[Growing Grass R] The sixth dish: Bachu mushroom, served with hummus
[Growing Grass R] The seventh dish: Yuba, which contains cordyceps flowers, fungus, quinoa, spinach, and topped with sand onions
[Growing Grass R] The ninth dish: Bamboo shoots and grass head clay pot rice, I love clay pot rice with a lot of rice crust
🤩Tea pairing:
1. Eight treasure white tea, with a very obvious licorice flavor
2. Mengding yellow tea, refreshing
3. Spiced black tea, with a hot red wine taste
4. Honey-made Anxi Tieguanyin
🤤Dessert:
Eight treasure dessert, with an almond dew taste, I feel that it can be more refreshing, after all, the tea is also sweet at the end.
The small honeycomb cake after the meal is a bit too sweet, and it has the fishy smell of eggs, which I don&rsquo;t like.
I feel that autumn is full of various sweet elements, and there are too many spices, and the overall combination is not very colorful.
🧧#FuhehuiAutumnMenu#VegetarianRestaurant#

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

Fu 1015 Restaurant is located at No. 1015 Yuyuan Road, Changning District, Shanghai, China. It is close to the Zhongshan Park business district. The restaurant is located in the old bungalow built during the Republic of China. The surrounding environment is beautiful. The birds and flowers are fragrant and the main local dishes and Jiangsu and Zhejiang cuisine are characteristic of everyone who comes to taste. The card diners are full of praise!

2024 Asia 100 - Fine Dining 

Fu 1088 Restaurant is a very low-key local cuisine restaurant. There is no sign at the door. Inside, there are very private rooms. The environment is comfortable, different from ordinary restaurants. The dishes are exquisite local cuisine and delicious.

One of the Top Fine Dining  in Shanghai

2022 Start the Michelin journey
2023 Continue the Michelin journey15
A Michelin one-star restaurant opened in a small house on Yuyuan Road, one of the 64 roads in Shanghai that will never be widened.
There is no set menu, so we order a la carte; mainly local dishes, smoked fish, fried shrimp, chicken head rice... are all must-order dishes; smoked fish made on site, crispy on the outside and tender on the inside, very fresh; fried shrimp, using sea shrimp, I was told not to use river shrimp, sea shrimp, the size will be larger &amp; the taste is similar, but after trying it, the taste is quite different, so I still have to use river shrimp; chicken head rice is a fresh product, with green beans, the color and taste are excellent; boiled dried shreds, fresh and sweet; three dim sum, standard.

2024 Global 100 - Local Restaurants

Environment: The decoration style of the izakaya store, the first floor and the first entrance are two double tables, there are three small tables in depth, and you can merge the growth table. Then there is a long narrow staircase, there are two separate four-person tables (covered can be used as small compartments) after going upstairs, and then there is a long table put together, in general, the second floor structure is slightly cramped. Service: The waiter has suspected that there are young and aunts. There may be a few who are new, and they are still familiar with the dishes at the stage: you can also put the plate with more care.

Tang Palace is a restaurant that has been open in Shanghai for many years, specializing in Cantonese cuisine and dim sum. For decades, it has been steamed and cooked on order, and the quality has always been very stable.
The business here is very good, but the service has always been kept at the best state, (ordering, serving, adding water, changing plates, packing, checkout...) Giving guests a home-like experience is indeed not easy in today&#39;s catering industry. This service must be praised.
Gold Award Pigeon: A must-order every time, not greasy, crispy and juicy.
Red Rice Fresh Shrimp Intestine: Attractive color, chewy and chewy, full of fragrance.
Golden Pepper Chicken: The heat is just right, the soup is rich, and the entrance is sticky and mellow.

泰安门种草很久了，终于可以体验一把了，提前一周预订都没订到周末的，只好订了平日的，就餐竟然耗时3个小时，每一道美食都像是艺术品，眼福高于口福了。到底是米其林餐厅，服务很到位。

Tai&#39;anmen has been planting grass for a long time, and finally can experience it. I didn&#39;t book a weekend a week in advance. I had to book a weekday. The meal took 3 hours. Every food was like an artwork. The eye blessing was higher than the mouth. It is a Michelin restaurant and the service is in place.

托&ldquo;尊尼获加蓝牌&rdquo;的福，受邀到上海品鉴了新晋米其林三星餐厅&ldquo;泰安门&rdquo;的定制晚宴&ldquo;品味蓝的深度&rdquo;。作为中国大陆仅有的4家米其林三星餐厅之一，德国大厨 Stiller在上海创造了传奇，稳健的三级跳让这家不过两三百平方米的&ldquo;泰安门 Taian table&rdquo;成为了比肩新荣记等巨头的国内顶级餐厅。泰安门在广州的分店仅仅开业一年就冲上了米其林两星，这可是广州的最高度啊！但广州的泰安门在坊间的评价褒贬不一，我认为寻根溯源认真品尝一次泰安门的出发点，才能明白这究竟是误读还是误差。门口的奖牌怎么回事？据说米其林官方的三星奖牌迟迟未能送到，所以餐厅只好在原来的两星奖牌后用黑笔大大写了一个&ldquo;+1&rdquo;，不是说&ldquo;深藏功与名&rdquo;嘛！由于是和尊尼获加蓝牌威士忌联袂的活动，餐厅的主色调被一种蓝色的气氛渲染。&ldquo;更深的蓝&rdquo;让我想起了 IBM击败卡斯帕洛夫的那台电脑，这就是智慧的新高度么？出招吧！挑剔的时刻（食客）来了！许多品尝过泰安门的美食评论都说主厨喜欢使用奶酪和酸奶风味。一试之下，果不其然，无论是搭配海胆还是做成糕饼，酸度适中的酸奶和各种干奶酪无处不在。这或许是德国厨师的风格，执著而专注，但也让我产生了一个遐想：异域的奶酪其实可以出现在各种味觉场景当中，它会产生奇妙的融合，或许味觉的新体验也是所谓的&ldquo;好吃&rdquo;吧。菜一道一道上来了。肥鸭肝蛋糕很香，餐厅很坦率地说这是肥鸭肝。其实国内大部分餐厅供应的&ldquo;鹅肝&rdquo;都是品质好的鸭肝而已。大厨的龙虾炖蛋是一个有彩蛋的惊喜，厨师加入了一点威士忌为焦香的龙虾肉带来了坚果香与花香的混合芬芳。压轴的菜是用新西兰鹿肉做的&ldquo;逐鹿味三叠&rdquo;。用三种不同风烹饪方式组合在一起的三道鹿馔，搭配三杯温度不同的尊尼获加蓝牌特饮，这种温度和烹饪方式的概率组合，可以让人吃出一种学术氛围浓郁的&ldquo;洪堡风&rdquo;。凭心而论，泰安门拿米其林一星和黑珍珠一钻是当之无愧的，而且是轻松有余。就算拿米其林两星我以为勉强尚可为之，也许我还没有领教过这家餐厅的最高水准呢！但拿三颗星似乎就见仁见智了。是的，所有的胜利都有运气的成分，只不过有些人的运气更大一点罢了。我甚至觉得黑珍珠的评判标准可能更符合我们国人的真实感受吧！但无论如何，泰安门绝对是值得一试的好餐厅。

To &quot;Johnny won the blue card&quot; blessing, invited to Shanghai to taste the new Michelin Samsung restaurant &quot;Taianmen&quot; custom dinner &quot;taste the depth of blue&quot;. As one of only four Michelin Samsung restaurants in mainland China, German chef Stiller has created a legend in Shanghai, and the robust three-level jump makes this &quot;Taianmen Taian table&quot;, which is only two or three hundred square meters, become the top domestic restaurant of giants such as Xinrongji. Taianmen&#39;s branch in Guangzhou just opened a year to the Michelin two stars, this is the highest in Guangzhou! But Guangzhou&#39;s Tai&#39;anmen evaluation in the square is mixed, I think to find the root trace of the origin seriously taste the starting point of Tai&#39;anmen, to understand whether this is misread or error. What happened to the medal at the door? It is said that the official Michelin Samsung medal has not been delivered, so the restaurant had to write a &quot;+1&quot; in black pen after the original two-star medal, not to say &quot;deeply hidden merit and name&quot;! The main color of the restaurant is rendered in a blue atmosphere by the event that is linked to Johnny Whiskey&#39;s blue. &quot;Deeper Blue&quot; reminds me of the computer that IBM beat Kasparov. Is this the new height of wisdom? Get out! The critical moment (diners) come! Many tasty tasty food reviews say the chef likes to use cheese and yogurt flavors. At first try, it is true that both sea urchins and pastries are available, yogurt with moderate acidity and various dry cheeses. This may be the style of the German chef, persistent and focused, but it also made me have a reverie: exotic cheese can actually appear in various taste scenes, it will produce a wonderful blend, maybe the new taste experience is also called &quot;delicious&quot;. The dishes are coming up together. The fat duck liver cake is very fragrant, and the restaurant frankly says this is fat duck liver. In fact, most of the domestic restaurants supply &quot;foie liver&quot; is only a good quality duck liver. The chef&#39;s lobster quail egg was a surprise with the colourful egg, with the chef adding a bit of whiskey to the caramelised lobster meat with a blend of nutty and floral aromas. The dish is made with New Zealand venison &quot;Deer-by-Deer Triasse.&quot; Three deer antlers combined with three different styles of cooking, with three cups of different temperatures of Johnny Won and Blue brand special drinks, this combination of temperature and the probability of cooking, can make people eat a strong academic atmosphere of &quot;Humboldt wind&quot;. In heart, Tai&#39;anmen takes a Michelin star and a black pearl diamond is well-deserved and more relaxed. Even if I took a Michelin star, I thought it was barely acceptable, maybe I haven&#39;t learned the highest level of this restaurant yet! But taking three stars seems to be a matter of opinion. Yes, all victories have a lucky component, but some people have a little more luck. I even think the criteria for black pearls may be more in line with the true feelings of our people! But anyway, Tai&#39;anmen is definitely a good restaurant worth a try.

泰安门，这次来上海终于特地打卡了，环境很高大上。因为胃口特别小，所以选了18道菜的菜单，和闺蜜两人一起分享，摆盘精致，味道上佳，买单时居然没有收服务费，值得再来哈。

Tai&#39;anmen, this time I came to Shanghai and finally punched in. The environment was very high. Because the appetite was very small, I chose the 18-course menu and shared it with my girlfriends. The dishes were exquisite and the taste was good. There was no service fee when I paid the bill. It was worth coming again.

摘星泰安门详解第十份菜单芦笋色拉里面有牡蛎酱和香草籽，口感不惊艳，属于比较清爽的前菜。海胆奶冻 这个有点意思，上面是青豆和芥末味的冰淇淋，加以稍许鱼籽酱，海胆在最底下，用一起入口，并吃不出海胆的腥味。烤酸面包&amp;鸭肝&amp;砵酒 鸭肝有点肥，不过砵酒稍微解了腻？底部的酸面包吃出了烤馍的感觉，嘿嘿。西班牙5J火腿|黑蒜|意大利芹第一个亮点出现啦，个人挺喜欢这道菜，无论是摆盘还是口味，都很有特色。看着像蘑菇形状的黑圆小面包，里面内容非常丰富，上面还有溏心蛋。虽然有点咸，但整体来说，很不错。鲟鱼|辣根|原声番薯|味噌这道菜也是好吃的。尤其是刚吃完第一个小惊艳后立即吃这道也觉得不错，好评！此时的心里是满足的。云南鳟鱼第二道鱼的main，相比刚刚那道，明显逊色了，不过的蘑菇还不错。澳大利亚黑松露意面主厨Jeno在做这道菜之前，得知自己喜欢吃松露，然后除了里已经放了松露，还在端上来时狂洒松露感觉这道菜吃的是松露不是意面今天的全场最多松露一定是给我了，我能说洒了这么多松露的意面味道一言难尽嘛油浸娃娃菜被辣肉片裹着的娃娃菜 还挺入味的。紫苏冰霜|腌芥末仔解腻+清口慢煮牛肋|牛肝菌 总算进入到最后的主菜了，这时已经很饱了，在不太吃得了的情况下尝这道菜的感觉是不功不过的。澳洲羊里脊|烩蔬菜|烤茄子汁虽然羊肉很新鲜，但整道菜中羊肉的膻味没有去除，有点小败笔。大黄|开心果酸奶|细叶芹油开始进入甜点了，这道作为主甜点的前菜，觉得有点多，可以省略其实。不过就当清口吧。奶油芝士|日本抹茶|干草莓 当我觉得会有点小遗憾作为收场时，这道甜品拯救全局。本来吃到这个时候，已经不太想吃了，感觉也不太会有惊艳的cuisine时，这道甜品作为收场，算是点睛的惊喜，外壳是柠檬糖霜Meringue（有点新西兰国民甜点的影子在里面），敲开外壳，里面的奶油芝士很赞，一点都不腻。真的就是好吃也很有新意（这个时候居然一点都不觉得撑了）✌️总的来说，比较新鲜的体验，围着吧台，可以看着整个泰安门的团队&zwj;为你现场制作，主厨还会不时与你沟通。14道菜吃下来，没有太多槽点，也有几道比较惊艳 新晋的泰安门，是对得起这颗米其林。期待菜单不断更新与进步，这样继续打卡还在不远处

Picking Star Taianmen detailed the tenth menu asparagus salad with oyster sauce and vanilla seeds, the taste is not amazing, it is a relatively refreshing pre-course. Sea urchin milk jelly This is a bit interesting, it is green bean and mustard ice cream, with a little fishseed sauce, sea urchin at the bottom, with a mouth, and can not eat the fishy smell of sea urchin. Baked sour bread &amp; duck liver &amp; stew duck liver is a bit fat, but stew is a little tired? The sour bread at the bottom has a roasted oyster feeling, hehe. Spain 5J Ham|Black Garlic|Italy ~ the first highlight has appeared, personally like this dish, whether it is a plate or a taste, it is very distinctive. Looks like a mushroom-shaped black round bun, the content is very rich, there are also heart eggs on it. Although a bit salty, overall it is very good. Salmon|Hot Root|Original sweet potato|Taste~ This dish is also delicious. Especially after eating the first small surprise, I immediately eat this one and feel good, praise! At this time, my heart is satisfied. The main of Yunnan salmon&#39;s second fish is obviously inferior to the one just now, but the mushrooms are not bad. Australian black truffle pasta chef Jeno before making this dish, learned that he liked to eat truffles, and then in addition to the truffles already put in, but also when the truffles are still served, I feel that this dish is truffles not pasta. The most truffles in the whole show today must be given to me. I can say that the pasta with so much truffle is hard to say. The oil-soaked baby dish is wrapped in spicy meat. The baby dish is quite delicious. Purple Su Ice Cream|Mustard Tears Relieving + Slow Cooking of Bull Ribs|Bovine Liver Bacteria finally entered the final main dish, by this time is very full, in the case of not eating this dish feeling is not enough. Australian lamb spine| vegetables|roasted eggplant juice Although the lamb is very fresh, the mutton flavor in the whole dish has not been removed, a little failure. Rhubarb| pistachios yogurt|Fine leaf oil has begun to enter the dessert. This fore dish as the main dessert feels a bit more, you can omit the fact. But just clear it. Cream cheese | Japanese matcha | dried strawberries When I think it will be a little regretful to end, this dessert saves the whole situation. Originally eaten at this time, I don&rsquo;t want to eat it, and I don&rsquo;t feel that there will be amazing cuisine. This dessert is the end, which is the finishing surprise. The shell is lemon icingue (a little New Zealand national dessert shadow in it), knocking open the shell, the cream cheese inside is very good, Not tired at all. It&#39;s really delicious and innovative (this time I don&#39;t feel like it at all) ✌️ In general, a relatively fresh experience, surrounded by the bar, you can watch the entire Tai&#39;anmen team &zwj; make it for you on-site, and the chef will communicate with you from time to time. 14 dishes, there are not many slots, there are also a few more amazing new Taianmen, worthy of this Michelin. I look forward to the continuous update and progress of the menu, so that I continue to punch in not far away.

本人吃过三份菜单，我只能给到bottom up分，原因很简单，从头到位的每道菜缺少了一些默契，有时，会出现一些地雷。好评的点之一是开餐小食（这个有统称的，是个M开头很难写的法语单词的，此处莫装逼），黑提子做成的腌橄榄会让你WoW很多次，就算你曾经吃过。另外一个好评，而且最重要的点是Wine Pairing，侍酒师非常愿意和我聊天，让我尝酒，帮我推荐，所以整个用餐体验因此加了很多分。翻了翻几次的照片，好评的如图。因为并不是很贵，我建议有兴趣的朋友可以找个机缘巧合尝试一次。提示，认真阅读商家提示的路线。btw 现在主要是sous chef负责厨房，不过他也很NB：匈牙利人，曾经在Noma工作过，喜欢劳力士（哈哈哈哈哈哈哈哈哈哈哈哈）

I have eaten three menus, I can only give bottom up points, the reason is simple, from the beginning, each dish lacks some tacit understanding, sometimes, some mines. One of the good points is the opening of a snack (this is collectively called, it is a difficult French word to write at the beginning of M, here is not forced), black raisin olives will make you WoW many times, even if you have eaten. Another praise, and the most important point is Wine Pairing, the sommelier is very willing to chat with me, let me taste the wine, help me recommend, so the whole dining experience has added a lot of points. I turned over the photos several times, and the praise is as shown in the picture. Because it is not very expensive, I suggest interested friends can find a chance to try once. Tips, carefully read the route of the merchant tips. btw is now mainly sous chef in charge of the kitchen, but he is also very NB: Hungarian, once worked in Noma, like Rolex (hahahahahahahahahahaha)

泰安门的菜单每50天更新一次，到我们这，已经是第十五份菜单了。餐厅都多以季节为单位更换菜单，过分者甚至一本菜单用好几年的时候， Stefan Stiller能一边营业一边如此高频率地推出新菜品，实在令人佩服。1/北海道扇贝 | 指柠 | 红鳟鱼子扇贝是入口是舒服的细腻，冰凉柔软的口感一下子在舌尖上&ldquo;哔&rdquo;地四散开去。说她柔软，她又在余味未尽时，不甘心地用辛香料的香味狠狠刺激了下你的味蕾。2/ 烤茄子 | 日式昆布高汤 | 青柠先不说口感，这道餐最让人着迷的，是颜值。如果不是后来问了主厨，即使把整盘餐都下肚，我都不相信这道菜竟然是茄子做成。这道菜由日本啫喱汤、茄子泥、风干茄子堆叠而成，上面又撒上了小花做装饰，当然也增口味，层次很复杂，但是吃完之后，整体的口感只余简单的两个字：鲜美。3/西班牙绯红虾 | 龙豆 | 野米&amp;日本毛豆色拉与上一道烤茄子一样，这道菜仍是用各种食材堆叠搭起：最底下的是味道鲜明的日本毛豆色拉，往上是半熟口感的龙虾肉，据主厨介绍，虾肉里还挤入了虾头内味道浓郁的汁水；再继续往上，就是用龙虾汁打成的泡沫了。再详细点介绍的话，则还要将刷在盘底的墨鱼汁，以及点缀其上的龙豆也讲一遍。这样一遍介绍下来，总感觉这是一道充满了热闹气氛的料理：这么多食材在一个盘中玩耍呢！4/烟熏番茄冷汤 | 腌制马鲛鱼在马鲛鱼肉里头还加入了蟹籽，再在顶上铺上了一层软的不像话的黄瓜啫喱。吃的时候淋上龙虾冷汤，虾的鲜美在各种缝隙中来回穿梭，甚是喜人。5/西瓜冰霜西瓜冰霜带着轻盈的口感加入这道餐中，与急冻成粉的芥末叶一起，更能衬出底上绿叶紫苏的独有清香，相得益彰。在之后等下一道主菜的十几分钟时间里，紫苏香气一直停留在口腔中，提神又舒服。6/海胆 | 德国酸面包 | 青苹果片底下的酸面包端上桌时还带着温热，刚好映衬上头海胆的微凉。二者的口感虽大有不同却在一个盘中和谐相处：海胆绵密之余又带浓郁，酸面包在黄油中炸过之后，成了带着气孔的酥脆，顶上苹果脆片的清爽及时出现后，刚好解掉腻口。7/无花果 | 乡村奶酪 | 核桃牛奶冰淇淋最后的甜点最让人不忍下手，实在太美了！看到她的当下，我觉得即使最后入口的滋味大失所望我也能原谅她&mdash;&mdash;或许这是她在报复我破坏她的美貌呢！

Taianmen&#39;s menu is updated every 50 days, and it is already the fifteenth menu to us. Restaurants have changed menus in seasonal terms. Even if a menu has been used for several years, it is really admirable that Stefan Stiller can launch new dishes at such a high frequency while opening. 1/Hokkaido scallops | Finger lime | Red cod scallops are comfortable and delicate, the cold and soft taste spreads out on the tip of the tongue. Say she is soft, she is not satisfied with the aftertaste, she is reluctant to use the aroma of the spice to stimulate your taste buds. 2/ Roasted eggplant | Japanese kunbu soup | lime not to mention the taste, this meal is the most fascinating, is the value. If it weren&#39;t for the chef later, even if the whole meal was eaten, I didn&#39;t believe that this dish was made of eggplant. This dish is made of Japanese stew, eggplant mud, air-dried eggplant stacked, and the top is sprinkled with small flowers for decoration, of course, it also adds flavor, the level is very complicated, but after eating, the overall taste is only two simple words: delicious. 3/Spanish red shrimp | Long beans | Wild rice &amp; Japanese edamame salad with a roasted eggplant, this dish is still stacked with various ingredients: the bottom is the distinctive Japanese edamame salad, and the top is a semi-cooked lobster meat, according to the chef, The shrimp meat is also squeezed into the rich juice of the shrimp head; then continue to go up, is the lobster juice made of foam. If you want to introduce more details, you will also have to brush the ink fish juice on the bottom of the plate, and the dragon beans dotted on it. This time, I always feel that this is a full of lively atmosphere of cuisine: so many ingredients to play in a plate! 4/Smoked tomato cold soup | pickled horse herring in horse herring meat also added crab seeds, and then on top of a layer of soft and unspeakable cucumber stew. When eating, drizzle with lobster cold soup, shrimp delicious in various gaps shuttle back and forth, very gratifying. 5/Watermelon frost watermelon frost with a light taste to add this meal, with the mustard leaves frozen into powder, can more lined with the sole fragrance of green leaves purple sous, complement each other. After waiting for the next main dish for ten minutes, the aroma of purple sushi stayed in the mouth, refreshing and comfortable. 6/Sea urchin | German sour bread | The sour bread under the green apple slice is still warm when served on the table, just against the coolness of the sea urchin. The taste of the two is very different but harmonious in a plate: sea urchin dense and rich, sour bread in butter after fried, become a crisp with bloat, the top of the apple crispy slices of the refreshing appeared in time, just to remove the greasy mouth. 7/Figs | Country Cheese | Walnut Milk Ice Cream Last Dessert is the most unbearable, it is so beautiful! Seeing her now, I feel that even if the taste of the final entrance is disappointing, I can forgive her - maybe it is her revenge on me to destroy her beauty!

2018.6.9---第二次摘的第二颗星星✨ &amp;哈哈门口按下白色门铃 找不到问保安 态度超级好从进门开始服务贴心适度 总是在需要的时候及时出现了就像爱情一样只要你相信就会机缘巧合水到渠成其实品好菜当然要配好酒所以 喝一口酒 品一品再观菜品外观 听着解说 试着感受大厨的心意一家对菜品精挑细选 备菜的精细删选烹饪不断推陈出新有追求有理想的店吃的是创意 心意 意境甜品配香槟完美收官

2018.6.9---The second star picked ✨ &amp;haha, press the white doorbell at the door, can&#39;t find the security guard, the attitude is super good, the service is intimate and moderate, always appear in time when you need it, just like love, as long as you believe it will be coincidentally the water will actually be good. Of course, the dishes must be matched with wine, so drink a drink, taste a taste, and then watch the appearance of the dishes. Listen to the explanation. Try to feel the chef&#39;s heart. A fine selection of dishes is carefully selected. The fine selection of dishes is constantly pushed out. The new store is pursuing the ideal. The store is eating creative. The mood dessert is perfect with champagne. End of the Scene

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Fu 1015 Restaurant is located at No. 1015, Yuyuan Road, Changning District, Shanghai, People&#39;s Republic of China, close to Zhongshan Park business district. The restaurant is located in an old house built during the Republic of China period. It is surrounded by beautiful environment with birds singing and flowers blooming. It specializes in local cuisine and Jiangsu and Zhejiang cuisine, which makes every diner who comes to taste and check in praise it!

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