Wisca (HaiZhu)

Michelin reviewers evaluated: "The restaurant started by the shop, so in terms of price and taste remain close to the people; it is also maintained a consistent level of taste, depends mostly old chef and kitchen staff team uphold the ancient techniques, is fresh the traditional flavors from generation to generation. Gel Gel series to store known for more than four hours Guangdong stew soup every day is also a must try, Gel Gel eel pot is loved by guests. dining room set up multiple boxes, and reservations are recommended . "

"Huishijia" originated in Guangzhou. From the big restaurant in Xiguan old district of Guangzhou in 1992 to the now famous Cantonese restaurant in China, jelly pot and stew were once on the tip of the tongue in China 2. In 2016, Shanghai Branch won Michelin"s recommendation restaurant. The original raw jelly eel has been with you for 25 years since its opening. As the first business card of huishijia, it has attracted countless customers because it was selected into the heart story of tip of the tongue! The chef specially selected Sichuan flower eel, which is thick, elastic and crisp. When it leaves the fire, it can cook with the waste heat in the pot. The sound of the pot is mouth watering. When the chopsticks are moved, the cooking of the gel pot is finished. When the lid of the pot is lifted, the sound of the jelly is louder, and the smoke rises from the pot. The eel in the pot seems to be jumping in the extreme. The fragrance diffuses wantonly. The color and fragrance are displayed perfectly on the tip of the tongue. Monopterus albus meat is fresh and tender, and is cooked just right at high temperature. It keeps the original flavor of the rice eel perfectly and absorbs the secret gel paste and the essence of fire thoroughly. Every meat eel is very attractive. Cuisine: Guangdong cuisine per capita: lunch / dinner ¥ 150-500 huishijia (Haizhu) Yixing