Fu Yi Ling San Jiu — Restaurant in Shanghai

Confused

Based on reviews and searches Fu 1039 seemed like a good idea as well as the other ones. What better place to capture the peak of Shanghainese cuisine than a Michelin starred Shanghainese restaurant… or so I thought?

The atmosphere - our reservation of 3 was crammed in a corner of a dining room style floor, nothing fantastic or notable about the setting besides being located within a heritage townhouse (which just seemed like an old townhouse, nothing too special inside or at least it wasn’t noted to us if any). The exterior was beautiful, reception was in the driveway and you walk through into the entry way with nothing unique in decor etc… just an old townhouse greeted by a buddha statue.

The facilities - nothing of luxury I could recognize, plastic garbage cans everywhere, crooked urinal, exposed pipes and not somewhere anyone wants to linger if their life depended on it.

The food - honestly wouldnt have cared about the above if i found any appeal or notable on the food. We ordered 3 apps, 3 mains and a few sides - all ones that people should “try” in shanghai. We didnt finish any amongst the 3 of us, cant even remember what they tasted like. Seems like someone took all the airline economy class dishes and platted it. Bland, nothing unique in taste. Your run of the mill lunch spot in shanghai could put something better together. If you were inclined to still try, the braised pork belly and the cold spicy pork appetizer was just above palpable. Also the table next to us got their cokes served out of a can, at least get them a glass? Seems the least you can do for a white table cloth restaurant

The Service - not anything unique, china has plenty of nice restaurants that provide better service. Kind of felt neglected besides the waitress pouring us tea during the meal - no explanation on the dishes served as many more basic chinese restaurants even would.

Summary: Confused on where the michelin star or rating even came from, did they get them drunk? Everything was average at best in china and id compare it to olive garden...

上海老味豆瓣酥- 蠶豆，剝殼，剝皮，剩下的，就是豆子，輕輕一推，豆子變成兩瓣，就是豆瓣了。豆瓣剝好後，不用洗，但要剝好就炒。

炒豆瓣酥，要油多一點才好喫，但我建議油要分幾次放，先起一個油鍋。大火，等油熱後，倒入豆瓣，翻炒，你會發現原本黃綠色的豆瓣，受熱後一下子變成了淡綠色，煞是好看。你要保證做到的，是要讓這些淡綠色始終保持下去，不要等到菜做好，又變回了黃色，那可就大煞風景了。

等豆瓣變成淡綠色後，倒入小半碗水，不停翻炒，讓油與水融合在一起，待油水沸騰起來後，就用鑊鏟將豆瓣切碎，一開始，豆瓣並沒有酥，用鑊鏟切碎有助於受熱更均勻，更容易煮熟。不斷地翻炒，也不斷地將豆瓣切碎，這裡水份也快燒乾了，往鍋裡加一點油，再加小半碗水，改用中火，依然是慢慢地將豆瓣切得更小。

做豆瓣酥，其實是挺考驗耐心的活，手要不停地攪動，否則容易粘底。則豆瓣都切小了，水又燒得差不多了，這時需要再加一點油，再加小半碗水，改用鑊鏟的底部，慢慢地、更耐心地將豆瓣壓碎，每壓一兩下，攪動一次。漸漸地、漸漸地，你會發現豆瓣越來越少，變成了「豆糊」。

豆瓣酥，不妨考究一些，不放鹽，而用火腿加扁尖，每種衹要少許，但要剁得極細，比芝麻稍大而已，大約也是小半碗即可。將火腿和扁尖粒倒入，再加油與水少許，改用大火，不斷翻炒，直到收乾水份，變成比較乾燥的糊狀即可，這就是豆瓣酥。

豆瓣酥入口即化，卻夾雜著幾片小小的豆瓣碎，加之扁尖的嚼勁，使得整道菜既軟糯，卻又不失勁骨，不但有火腿的香，也有扁尖的鮮，然而香與鮮，卻又不霸道，沒有蓋過豆瓣的清香，卻又絲絲入扣，將豆瓣的味道更加烘托出來，實在是道好菜。

有人做豆瓣酥，起個油鍋，將豆瓣翻炒後改用小火，加水後蓋上焐著，直到豆瓣燒酥為止，這種是「家庭婦女」做法，而非「賢妻良母」所為。因為一旦蓋了鑊蓋，豆瓣就會變黃，與清清綠綠、精雕細琢的東西，不可同日而語。

更有甚者，有人將豆瓣煮熟，用食物料理機打成泥，然後加油炒制，我衹能說，這種東西，冠之於「海派新菜」的確騙騙人，然而對於許多「老喫客」來說，絲毫感覺不到豆的口感，多半是不敢恭維，敬而遠之的。

文字...

Ask server for recommendations because the restaurant does some Shanghainese dishes SO extremely well and others not so well.

The garden view is very cute and the place has a nice overall French concession...