The longer the time drags on, the more likely it is to have this or that accident, especially the classmate recommended by ELLA is still from the pain, if there is really such a good thing as ELLA said, even if only the average quality is true, Zhang Junyi believes that it is definitely earned by himself.

A private restaurant in Shanghai, here Zhang Junyi has been to his parents a few times before, and there are still free boxes in this restaurant today, otherwise Zhang Junyi will be ashamed.

After all, in Shanghai, there are countless hotels and restaurants, but there are not many places to chat and gather in private, but they are both distinctive and classy, and to be honest, there are really not many places.

As for those star-rated hotels or Western restaurants, to be honest, if it weren't for banquets or special occasions, people from the upper circle would really not choose those places.

HOME'S is located at No. 791 Julu Road, JA District, Shanghai.

There is no noise, no pride, no grandeur, only the feeling of home, exquisite dishes, and comfortable environment, HOME'S private cuisine is definitely the representative Shanghai food culture of Zhang Junyi's heart and the feelings of private restaurants.

Over the years, HOME'S has used the most classic local dishes to attract and retain the "stomach" of the two Zhang Junyi.

Whether it is the most classic "private braised pork" or the "steamed wild pomfret with scallion oil" launched in the past two years, it is very much in line with Zhang Junyi's taste.

According to Zhang Junyi, in order to ensure the freshness of this "steamed wild pomfret with scallion oil", the restaurant selects 1 kg and 2 taels of fresh pomfret from the ZJ Taizhou seaside every two days, and after impregnation with 5-year-old Huadiao, the fishy smell is completely gone.

After steaming in water, the shredded green onion is evenly spread on the fish, and then poured with steamed fish soy sauce, the taste is delicious and smooth, the thorns are less and the meat is thick, it is a must-order dish for Zhang Junyi, who is a lover of light dishes.

In addition, the signature dried shredded wing soup, wild white crab, old chicken soup with fire, and special beef bones are also Zhang Junyi's favorite delicacies. Sitting in HOME'S is like being in your own living room.

The four-storey bungalow, without deliberately exaggerated decoration, is simple and generous crystal chandeliers hanging above the table, and spotlights sprinkle warm light on the dining table, now warm and emotional.

The first and second floors of the restaurant are halls, with round tables as the main hall, warm and relaxed atmosphere, suitable for friends and colleagues to have dinner; if it is a family and friend dinner or business banquet, you can choose a comfortable private room on the first and third floors of the basement, today Zhang Junyi chose one such private room.

There is also a small patio on the basement floor, and through the floor-to-ceiling windows of the private room, you can see the green bamboo and small lawn, and the view is very good. On the fourth floor is the kitchen, where all the delicious food comes from.

Although Julu Road is a one-way street, the restaurant has a free valet parking service, so you don't have to worry about parking.

The intimacy of "home" is the most appropriate interpretation of the high-quality service that customers are like gods.

The so-called private dishes are cooked in the privacy of their own kitchens, regardless of the cuisine, regardless of the rules, the taste is unique, and it is difficult to find dishes in other homes. Although today's "private dishes" do not have as many secrets as before, they still give diners a lot to look forward to. Private dishes were originally prepared in the privacy of their own kitchens and are often the owner's specialty for entertaining guests. After a long time, it has been handed down from here.

As the largest industrial city in China, Shanghai is also one of the world's largest international trade ports. In the past 100 years, due to the development of industry and prosperous commerce, it has been known as the "famous capital of the world".

It is located in the Yangtze River Delta of China, is a coastal city along the river, the climate is warm, the four seasons are distinct, the adjacent rivers and lakes are dense, the fish and shrimp are abundant throughout the year, the suburban vegetable fields are continuous, the vegetables are evergreen at four o'clock, and the products are abundant.

Shanghai is located in the transportation hub, and it is convenient to purchase special products from all over the world, which provides good raw materials and seasonings for the development of SH cuisine.

Since the opening of Shanghai port in 1843, with the development of industry and commerce, merchants from all over the world have gathered, and restaurants have come into being.

By the thirties and forties of this century, there were 16 local restaurants in Beijing, Guangzhou, Suzhou, Yang, Xi, Ningbo, Hangzhou, Fujian, Sichuan, Hui, Chao, Hunan, and Shanghai, as well as vegetarian dishes, halal dishes, all kinds of Western cuisine, and Western desserts.

These dishes show their magic in Shanghai, fierce competition, and learn from each other's strengths and weaknesses, which creates favorable conditions for the development of SH cuisine with unique flavors.

Shanghai cuisine was originally known for its braised and stir-fried.

Later, absorbing the characteristics of local cuisines such as Wuxi, Suzhou, and Ningbo, and referring to the above-mentioned 16 cooking techniques, as well as the methods of Western cuisine and Western pastries, the variety of colors has been greatly developed.

The basic characteristics of the flavor of the dishes: the soup is mellow and mellow, the thick oil red sauce, the sugar is heavy and colorful, and the saltiness is light and palatable.

The selection of materials pays attention to live, raw, inch and fresh, and seasoning is good at salty, sweet, bad and sour.

Famous dishes such as "braised roundfish", skillfully use the heat, highlight the original flavor, the color is red and bright, the marinade is thick, the meat is fat and tender, and it has a good reputation.

The local flavor of the dishes have gradually adapted to the characteristics of Shanghai, and different changes have taken place, such as Sichuan cuisine from heavy spicy to light spicy, tin cuisine from heavy sweet to light sweet, and many restaurants absorb the advantages of foreign cuisine, after long-term practice, on the basis of learning from each other's strengths, the cooking methods have been reformed, and Shanghai cuisine has reached a variety of varieties, unique style, forming the unique flavor of Shanghai cuisine.

Because Zhang Junyi attaches great importance to this meeting, of course, the place of invitation is to choose the best HOME'S in his heart to show that he attaches importance to this meeting.

"Benbang pickled Du Xian, wild pomfret with scallion oil, white spirit mushroom in roast sauce, stir-fried crab roe, roasted wild sea cucumber with green onion, original fish maw best abalone, and then let's match four seasonal cold dishes, soup soup Let's have three servings of bamboo sunflower original local chicken soup, oh, by the way, what do you have to recommend for this red wine?"

Entering the private room, Zhang Junyi didn't look at the menu, and blurted out one by one HOME'S classic dishes from his mouth.

"Sir, as for the wine, we have this year's Don Perignon dry champagne flown in. Seeing that every dish Zhang Junyi ordered was of great value, the waiter tried to recommend the most high-end red wine in his restaurant to Zhang Junyi.

"Oh, is there really a Dom Perignon, bring us a bottle!" Hearing the waiter's recommendation, Zhang Junyi was really interested, Zhang Junyi had been to HOME'S many times, and this was the first time he had met Dom Perignon, a rare champagne that could be drunk.

Don Perignon King Champagne, only the plump grapes of the old vines can be used to make this champagne, named after the "father of Champagne" Friar Don Perignon, commonly known as the "King of Champagne".