Experience High-End Anhui Cuisine at the Elegant 品粹1788

By That's Shanghai, January 7, 2022

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After opening in April 2021 品粹1788 has quickly become a leader in high-end Anhui (Hui) cuisine offerings in Shanghai.

The three-level space in Pudong houses 12 private rooms – fitting between 4-20 people each – three of which can also conjoin together for large-scale functions fitting between 30-50 people, making it ideal for upcoming Chinese New Year get-togethers. 

WechatIMG1085.jpegImage courtesy of 品粹1788

Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

The elegant decoration pays homage to Chinese historical elements, like the entryway built from the same flooring that’s used in ancient Beijing palaces to carved wooden sculptures adorning the walls, dating back hundreds of years to Anhui’s elite artists. 

Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

Yet, modernity is also at the forefront, with delicate Riedel glassware and about 100 wine varietals – focusing on Burgundies, Champagne and other lux Grand Crus.

Image by Sophie Steiner/That's

The menu is a mix of sets and a la carte, curated by the Anhui-born executive chef Chen Zheng – who is also in charge of the group’s other two restaurants in Shanghai – and executed by the Guangdong native Restaurant Chef Li. 

Yet, at 品粹1788, the food is distinctly more innovative, taking well-known Anhui ingredients and dishes and elevating them to a new level to appeal to a wider palate by incorporating other worldly ingredients and cooking techniques.

Here are just a few of the delicious dishes that have made 品粹1788 a premier Shanghai dining destination.

Amuse Bouche of Butter Persimmon Cake with Ningguo Walnut 宁国山核桃黄油柿饼 (RMB108)

Image by Sophie Steiner/That's

Using persimmon fruit to form a dough, the cake encases Ningguo walnuts from Anhui and slabs of butter, folded into a shape of a persimmon and served cold.

Fermented Tofu Made From Snow water with Caviar鱼子酱雪水臭豆腐 (RMB178)

Image by Sophie Steiner/That's

Fresh tofu served on ice, adorned with briny caviar and best enjoyed with fresh chili paste.

Modern Anhui Style Appetizer Platter 徽式冷味拼 (RMB168)

Image by Sophie Steiner/That's

A rotating selection of seasonal cold dishes, that include, for example, sliced snail in green pepper sesame paste oil, celtuce tower, pork neck wrapped in spring roll adorned with caviar and Ningguo walnut persimmon cake.

Preserved Pork Sausage 自制刀板香香肠 (RMB498)

Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

Cured pork belly and pork sausage made using farm-raised Anhui pork, served with salted and pickled garlic slices and fried puff bread buns.

Li Hongzhang Assorted Dish 李鸿章大杂烩 (RMB398/half, RMB688/full)

Image by Sophie Steiner/That's

An assortment of braised leeks, homemade fish balls, sea cucumber, shrimp-stuffed morel mushrooms, turtle skirt and beef tendon.

Braised Fish Maw with Dendrobium Rice Porridge 石斛米粥烩花胶 (RMB598)

Image by Sophie Steiner/That's

Fish maw is drizzled with dendrobium congee, made from a medicinal Anhui-native herb and Anhui Bailian Pogong rice.

Steamed Stinky Mandarin Fish Belly with Pickled Pepperm and Stinky Tofu 酱椒臭豆腐蒸臭鳜鱼腩 (RMB88)

Image by Sophie Steiner/That's

Although commonly fried in Anhui, here the Mandarin fish is braised in soy sauce and served over more freshly fermented tofu.

Native Eggs with 5J Jamon Iberico 5J火腿土鸡蛋 (RMB68)

Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

Tableside shaved 5J Iberico pork encases a fried a la minute local egg.

Handmade Kudzu Powder Round 手打葛粉圆子(RMB28)

Image by Sophie Steiner/That's

Image by Sophie Steiner/That's

Made from kudzu powder, commonly used in Traditional Chinese Medicine, mochi-like dough balls are prepared tableside, placed atop sweet peanut powder and dribbled with brown sugar syrup.

For reservations or more information, please call 021 6858 1788.

Address: Villa V2, Lujiazui Financial Control Plaza, 1788 Century Avenue, by Pudian Lu on Zhulin Lu  世纪大道1788号陆家嘴金控广场V2号别墅(竹林路上近浦电路)
Hours: Monday-Sunday 10.30am-1.30pm, 4.30pm-9.30pm


See a listing for 品粹1788

[Cover image by Sophie Steiner/That's]

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