Meilong Town Restaurant, a real time-honored brand. The bustling Nanjing Road, the consistent Meilong Town. The private customized banquet of Meilin ~ Chef Zhou Xiaomin. The banquet is taller. There are Yang in Sichuan, Sichuan cuisine Yang point, Sichuan and Yang confluence. These twelve words are true. Thinking about the ten miles of the ocean field ~ Butterflies are also privately customized here ~~ Cold dishes: foie gras The entrance is delicate, fragrant but not greasy, a thin piece is just right, and there is no burden for appetizers. Smoked fish. The tender, sweet and crispy smoked fish in the outer oysters is just right, one more point is too much, one less point is too little. Spring white baobey, protein cut into thin petals, at first glance thought it was also shellfish. baobey is crisp and delicious, without a trace of fishy. Hot and sour soup is the base of the soup, the taste is sour and slightly spicy, pepper seasoning plays the role of finishing the picture, the appetite can eat the next big dish. Crab powder river shrimp. The fresh crab powder and the shrimp are sweet and sweet, one plus one more than two delicious. Now is the season for crab eating, the crab powder is now removed, the crab powder is particularly full, the proportion is just good, the fresh eyebrows fall off ~ the whole crab leg is now removed, with fresh crisp asparagus, refreshing and not lost the original taste. Rich and noble fish, probably the best food made in Shanghai is Meilong Town. It looks beautiful and tastes awkward. The fish is tight and elastic, and the burning is very tasty. The vegetables next to it are greasy and refreshing. The sauce with noodle salmon is just right. The moral is also auspicious. The delicious food made by raw fried river scorpion is the temperature and time of the fried, and Chef Zhou's skills are well-deserved. The delicate jujube mud cake is trapped in the crispy cake crust, and the surface is decorated with fried sesame seeds that overflow with aroma. It is sweet and not greasy. As a snack, it is suitable for dessert after three tours or after dinner. Service attitude is also very good. The waiter's bone dish is changed diligently and will not disturb the guests.