Pudong Lujiazui Zhengda Square, witnessing the glory of Pudong's development and opening for 30 years, but now it has encountered the most deserted situation since the opening due to the epidemic. Yesterday, I went in and saw that many restaurants had only one or two guests. It was really a miserable word. The retaliatory consumption expected is still on the road. @Ctrip Food Forest 7th floor of the Lijiangnan is a good business, and the booked private rooms account for more than half. Dong Keping, a consultant on "Tongue", flew from Beijing to recruit a group of friends, opened two tables in the river view room, and divided the food system. Qiu Jiangnan had decoupled from former boss Zhang Lan two years ago and entered the 2.0 version, but the restaurant's gang characteristics are more distinctive, and the service has been greatly improved, making great efforts to create a "Chinese service" brand. Yesterday's dishes are definitely state banquet-level, traditional Sichuan cuisine to fine and aesthetics more a big step. Appetizers are roasted pepper avocado, kimchi tuna, and pomegranate buns. Five flavors of cold spell are pepper juice blinds, pepper chicken, beef wrapped in juice, oil-brown duck tongue, spicy spring oyster, spicy spring oysters are especially powerful, thin slices on the flavor, light spicy fresh, non-oil oysters can be expected to be its back. The boiling water yellow and white is a mini version of boiling water cabbage. The high soup of Sichuan cuisine sublimates the ordinary cabbage heart to a classic name. Most Sichuan restaurants in Shanghai do not cook well or dare not try this dish. The next snowflake chicken lake shrimp, fresh pepper abalone, fish crispy skin scallion scallion palace crispy plate finger, braised beef head square, all show the chef's extraordinary skills, to pay tribute to the tradition. Mapo tofu is a famous dish that Sichuan restaurants cannot be absent. In order to improve quality, Xishi Milk, also known as the puffer fish, was introduced immediately. The next boiled snowflake beef, chicken soup white jade paste, hair blood Wang is also wonderful. Although it is already very supportive, I can't help but try it, especially Mapo tofu Xishi Milk Bibimbap, which completely smoothed the stomach bag. Sichuan drama is known to change the world's name, and Sichuan cuisine should also expand more space with boutique and innovative spirit. Finally, it ends with a dessert: Kin orange Shuangyan. Using winter melon to make bird's nest, here involves many kitchen secrets, non-master can not do it, let me write a special article in the future.