How luxurious can you be to eat hot pot in Shanghai?

In the cold winter,

it seems that only a hot pot meal can

have the courage to fight the whole winter.

Shanghai WOW! selected these new hotpot restaurants,

are certainly not ordinary ones,

are super luxurious and extremely popular.

The more expensive the hot pot, the better? That's right!

Hidden in prosperous areas such as the Bund and Sinan Mansion,

With the support of celebrities such as Zheng Kai and Nicholas Tse,

The ingredients are either super good Wagyu beef or Fresh seafood...

Hot pot costs thousands per capita, so what exactly do you eat?

This "Magic City's New Luxury Hot Pot List"

will tell you everything!

Sister Ling’s Seafood Hot Pot

Keywords: Zheng Kai, Sinan Mansion, health, seafood

Per capita: 900 yuan

Features Pot base: Signature clam and lobster soup base, Palace braised fin soup base, Bachu old pigeon soup base

The treasure of the store: Wagyu No. 1

Recommended pairing: Cured meat pot Rice

Bonus points: Shanghai-style decoration, antique collection

As a hot pot restaurant with the highest per capita on this list, "Ling Jie" has an unusual location—— Located in Sinan Mansion, it also occupies an entire building of the old residence of Song Ailing and her husband Kong Xiangxi. In addition, the boss behind it, "Little Cheetah" Zheng Kai, named the store after his mother and put many photos of mother and son in the store. There are also heartwarming stories besides "gimmicks".

Signature clam and lobster soup base? 378

Palace braised wing soup base? 378

Bachu old pigeon soup base? 258

The essence of the hot pot restaurant - the bottom of the pot, has also been put in great effort here. Hong Kong celebrity chef Zhang Jiying is invited to take charge of the restaurant, and he selects the best ingredients from around the world, including American Boston lobster and fine black pork, and simmers them carefully to create a unique "health-preserving" soup.

Wagyu No. 1? 1188

In addition to fresh seafood, one of the store’s specialty shabu-shabu dishes is the top-grade Wagyu beef. Among them, the Wagyu No. 1 worth 1,188 yuan is outstanding in appearance and taste. Everything is amazing. The beautiful snowflake texture, the soft texture of the meat that melts in your mouth, and the rich and fragrant aroma that leaves people with endless aftertaste can be called the "treasure of the store".

Cured Meat Claypot Rice ?268 (small portion) ?388 (large portion)

In addition to hot pot, the "Hong Kong-style add-ons" will not disappoint you. What is particularly recommended is the cured claypot rice here, which is filled with a layer of bacon, sausages and duck legs, and rice that has fully absorbed the oil. Add soy sauce and mix well. One bite will give you a sense of healing happiness.

The decoration of the store also adds a lot of points to this place. The Shanghai-style sentiment of the old building and the modern simplicity of the Western style are cleverly integrated here. There are also many antique collections around, from old Shanghai gramophones to plant specimens from more than 100 years ago. There are surprises hidden in every corner, and wandering around feels like a "treasure hunt".

Address: No. 537, Fuxing Middle Road (Sinan Road entrance)

Business hours: Monday to Sunday 11:00-02:00

Cheers·Heimao House

Keywords: Rice Star Restaurant Lao Ganbei, The Bund, Fine-dining

Per capita: 800 yuan

Special pot bottom: using kelp and dried bonito The soup stock

The treasure of the store: Australian M9 Wagyu

Bonus points: the first IWC-certified sake bar

The loud cheers of the Michelin-starred restaurant Laoganbei Given its name, its location at No. 5 on the Bund, and its unparalleled view of the river, it’s no surprise that Ganbei Kurogeya, which specializes in Japanese pot dishes, has an average per capita of nearly 1,000.

What’s special is that the Japanese hotpot here is fine-dining. Each pot base is a complete set from appetizers to desserts. If not enough, you can order a la carte. Moreover, the whole process is one-to-one private service, with a perfect sense of ceremony.

Compared with other types of hot pot, the bottom of the pot here looks much lighter. But in fact, this is a soup stock made with kombu and bonito, which is clear but full of umami. Be sure to drink a bowl before shabu-shabu, as the faint fragrance of bonito flakes will linger in your mouth.

The Australian M9 Wagyu beef, which plays the leading role in the shabu-shabu, can be eaten after just shabu-shabu a few times. As a brand of the Lao Ganbei Group with many years of history and reputation, the quality of the beef here must be said nothing.

There is also a "mysterious easter egg" hidden in the store - a sake bar. This is the first Sake bar to be certified by the IWC Sake Department, known as "Michelin in the Wine Industry".

Not only does it have an extensive sake list, but it also has various types of shochu, plum wine, Japanese whiskey, etc.

Address: 3rd Floor, No. 20, Guangdong Road

Business hours: Monday to Sunday 17:00-24:00

Fire Yuanyang YUANYANG

Keywords: Xinchuan style, Yubaxian, Jiangxian

Per capita: 800 yuan

Special pot base: Signature red hotpot with pickled pepper

Zhendian Treasure: Shiliyu

Recommended pairing: Sweet Tofu pudding

Bonus points: Art collection

As a hotpot restaurant under Yubaxian, Huoyuanyang Naturally, you won’t miss a beat when it comes to store design. The Yuanyang Huacai, which gives the restaurant its name, makes the entire restaurant extremely eye-catching and quite romantic.

Signature Pickled Pepper Red Pot

The specialty here is Sichuan Jiangxian with Sichuan style pot base. Compared with the traditional impression of Sichuan-style hot pot, which is mainly based on heavy butter and spicy pot base, Huoyuanyang uses its signature red hot pot with pickled peppers to enhance the umami flavor of Jianghe seafood, which can be regarded as a creation and breakthrough in Chinese cuisine.

Stonefish ?188/100g

Since it is the first hot pot restaurant in Shanghai to specialize in Sichuan fresh food, the quality of the fresh water must be excellent. It is said that all fresh food here is flown directly from Sichuan to Shanghai, including some precious and rare varieties. For example, this rock crawler fish, which sells for thousands of yuan per catty in wet markets, usually only grows in mountain streams or deep pools, and is an absolute game.

Even the desserts used to finish the meal are full of Sichuan characteristics. The sweet beancurd with a layer of caramel on the surface has a richer texture than the traditional bean curd. It tastes like caramel pudding, but more refreshing and refreshing.

If you have time to stroll around slowly, you will find many intriguing details in the store. For example, the photo decorations on the wall are actually collection-level photography works from Daniel Lorio, a photography artist as famous as Guy Bourdin. It is not an exaggeration to call this a small art museum.

Address: Shop 2F-23, No. 268 Xujiahui Road (LuOne Plaza)

Business hours: Monday to Sunday 11:00-22:00

Upstairs Club

Keywords: Hong Kong style, upgraded version upstairs, exclusive for VIP members

Per capita: 700 yuan

Special pot base: Gold medal free-range chicken fish maw snail soup base

The treasure of the store: Upstairs Beef King

Recommended pairings: 40-year-old tangerine peel red bean paste, Yong Kee Twin Treasure glutinous rice

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Bonus points: VIP exclusive private rooms and luxury wine cabinets

The Upstairs Club, known as the "upgraded version of the upstairs", not only has its location upgraded to the prime location of Jing'an Temple, but also its decoration It has also upgraded from the retro Hong Kong style of Internet celebrities to the calm style of low-key luxury. Naturally, the per capita accommodation has also been upgraded to a higher level than "upstairs".

Gold Medal Free Range Chicken Claypot Fish Maw Snail Head Soup? 298

Also upgraded are the dishes. Although it is not easy to find it on the menu, knowledgeable foodies can still taste it. the difference. For example, the signature free-range chicken fish maw soup upstairs has an extra "snail head" added here to enhance the umami flavor of the soup base. Moreover, free-range old hens from Nanxun, Zhejiang are used, so the meat is more chewy and will not go bad over time.

Upstairs Beef King ?988

The Australian Wagyu beef that cannot be eaten upstairs has become one of the signatures here. The beef king upstairs has a beautiful snowflake pattern, is rich in fat, melts in your mouth, and has a sweet taste of beef itself. You can also dip it in seasonings according to your personal preference to add more flavor.

40-year-old tangerine peel and red bean paste? 168/pot (3-4 persons)

Yong Kee Twin Treasure Sticky Rice example? 88 yuan/large portion? 288

< p> There are also many new delicacies that cannot be eaten in the hot pot upstairs. Special recommendations include the 40-year-old tangerine peel red bean paste to start the meal and the Yung Kee Twin Treasure glutinous rice to finish. One has a mellow aroma that warms the stomach, while the other is filled with Hong Kong Yung Kee sausages, pork sausages and mushrooms and shrimps. It is delicious, sweet and guaranteed to make you feel comfortable eating.

Compared to the hotpot upstairs, the Hui Guan upstairs is much more spacious, but the booths and private rooms on the second floor are exclusive seats that only members can reserve. It can be said that the upstairs club minimizes the trouble of waiting in line for VIP members and provides them with a quieter and more quality space.

It is worth mentioning that the wine cabinet here is one of the most luxurious among all the hot pot restaurants in the city. The wine collection is quite extensive, and there is also a special exclusive garden wine from Romanée-Conti. A bottle of LA TACHE costs at least 30,000 yuan. So if you bring alcohol, the per capita price will have to be higher.

Address: 1st Floor, East Area, Jing’an Kerry Center, at the intersection of Tongren Road and Anyi Road

Business hours: Monday to Sunday 11:00-14:30 17:30-02 :00

Shangfang Hot Pot (The Bund)

Keywords: Hong Kong style, Bund, museum, seafood

Per capita: 600 yuan

< p> Special pot base: Famous Tomato Crab Pot Base

Treasure of the store: Wild Monodon King Shrimp

Recommended pairing: Abalone and Carrot

Only for use Shangfang Hotpot, which has opened stores in two popular landmarks, Jianyeli and Xintiandi, within a year, has opened its third store in the Bund. Not only did they move a row of hot pot utensils from past dynasties, they also reproduced 1:1 the windows and exhibits of the Metropolitan Museum of Art in New York, and restored the 12 zodiac signs on the wall of the Wynn Palace Hotel in Macau, creating a living "hot pot museum".

Famous tomato crab pot base

In addition to the well-known fish maw chicken pot, Shangfang’s new pot base - tomato crab pot will give you another authentic Hong Kong flavor choice. We use South African blue crabs flown in that day, freshly cut and cooked with a large amount of tomatoes and stock. We also use small seafood such as mussels and clams to enhance the flavor. It tastes sweet and refreshing, and has a very good appetizing effect.

Wild Monodon King Shrimp ?128/piece

Shangfang is famous for its seafood, and the ingredients are all fresh and of high quality. Take the monodon shrimp for example. The wild monodon king shrimp used here is purely natural and does not contain antibiotics and other drugs. It is large and meaty and tastes more delicious.

Abalone and radish ?58

Even if it is a side dish, the ingredients are not sloppy at all. This abalone and radish dish uses six Dalian abalones. The meat is plump, tender and chewy in the mouth. After absorbing the concentrated abalone essence sauce, the radish tastes smooth and fragrant. It is also a good choice as a late night snack.

Address: 1F, No. 51 Guangdong Road (Dalai Building)

Business hours: Monday to Sunday lunch 11:00-14:00 dinner 17:00-22:00 midnight Night 22:00-04:00

Hong Kong style dim sum hotpot

Keywords: Hong Kong style, retro style, celebrity fans, hot pot crab feast

Per capita: 500 yuan

Special pot base: Crab powder and fish maw pot base

The treasure of the store: Yipin seafood pot

Recommended pairing: Crispy skin baked soup balls

Bonus points: late-night canteen open until four in the morning

Hidden in Xiangyang Park, Hong Kong-style dim sum hot pot has been on the top of the Xuhui hot pot rankings since it opened. .1 has also attracted many celebrities such as Nicholas Tse, Zhao Wei, and Yuan Chengjie to check in, making it a new hot spot for encountering celebrities in Shanghai.

Crab powder and fish maw pot base

Behind the glittering stars lies a delicious taste that is rare to find in Shanghai. In particular, the first crab meat fish maw pot base here is made from Yangcheng Lake hairy crabs in season. The master manually removes the crab roe and boils it with 40 fish maws. The ultimate enjoyment, even three bowls are not enough.

Yipin Seafood Hot Pot

It doesn’t matter if you miss the “hot pot crab feast” in autumn. The fresh seafood here can also satisfy your craving. The signature Yipin seafood pot contains a whole swimming crab, as well as three Dalian oysters, half a catty of snails, ten monodon shrimps and other seafood. The portion is astonishing, and you can taste the happiness of different umami flavors in every bite feel.

Pastry Baked Soup Balls

The dim sum here is handmade and freshly made every day by a master with 30 years of experience. Each one is authentic Hong Kong style. What’s more special is this puff pastry baked soup ball. A whole soft glutinous glutinous rice ball is wrapped in the crisp puff pastry. The wonderful texture is amazing.

Open until four o'clock in the morning, Xikou is an outstanding "late night snack representative" on this list. It transforms into a heart-warming canteen late at night to entertain busy, tired and hungry people. When the weather is nice, you can enjoy delicious food while enjoying the breeze on the unique outdoor terrace in Xiangyang Park, which is comfortable and romantic.

Address: No. 47, Xinle Road

Business hours: Monday to Sunday 10:00-04:00

Fu Gongguan Hot Pot

< p> Keywords: Hong Kong style, Paris white, HKRI Taikoo Hui

Per capita: NT$500

Specialty pot base: Dictyophora fish maw shredded chicken soup base, signature wild matsutake clear soup base , Macau pork bone and chicken feet soup base

Recommended combination: homemade sugar water

Bonus points: the only hot pot restaurant in HKRI Taikoo Hui

As HKRI Taikoo Hui The existence of the only hotpot restaurant, Fu Gongguan, is a surprise for hotpot fans.

The background of the former "original representative of exquisite afternoon tea" Paris White has made people more curious and expectant about "Hong Kong-style hot pot from a major French restaurant company".

The environment is still elegant and luxurious, and the taste remains authentic and pure. For example, fish maw chicken, the representative of Hong Kong-style hot pot, is a pot base that does not add pumpkin powder and is full of good ingredients. Compared with some other restaurants, the soup base has a richer taste. There are a wide variety of pot bases, including satay, spicy, tomato and oxtail, etc., all of which are of excellent quality. There is also a "Mandarin Duck Pot Base" to help you solve the problem of selection.

Moreover, there is a waiter wearing white gloves at each table to provide full service, from making dipping sauces, rinsing ingredients to peeling shrimps, allowing you to feel the ritual of French cuisine.

Address: S212, HKRI Taikoo Hui South Garden, No. 288 Shimen 1st Road (next to Cha Mansion, near Weihai Road)

Business hours: Monday to Sunday 11:00-00:00 < /p>

Expert Hotpot Seafood Restaurant

Keywords: Hong Kong style, retro style, photo spot

Per capita: 400 yuan

Special pot base: Yellow croaker fish maw soup

The treasure of the store: Australian pure grain-fed Wagyu beef

Recommended pairing: seafood sashimi platter

Bonus points: photo spot, etc. Bit Game Console

Located in the prime location of Jing’an, the Expert Hotpot Seafood Restaurant can be called the “Little Hong Kong” in the city center. The red chairs, the yellow "with seating inside" light box, and the retro stall signboard are all full of Hong Kong's downtown atmosphere.

Yellow croaker fish maw soup

The yellow croaker fish maw pot here is the "only" delicacy in Shanghai. There are six whole wild yellow croakers at the bottom of each pot. They are steamed and fresh and presented immediately. They are de-thorned by hand and taste extremely tender. If you don’t have enough, you can order more a la carte. Together with the pot full of fish maw, it can be said to be a delicious fusion of Jiangsu, Zhejiang, Guangdong and Hong Kong in one pot.

The shabu-shabu dishes are made from carefully selected high-quality ingredients. Pure grain-fed Wagyu beef from Australia is one of the store’s signatures. The Wagyu beef slices are tender and plump in texture, while the Wagyu beef cubes are a bit chewier and have a light milky aroma that makes people savor the aftertaste.

Seafood is an indispensable part of Hong Kong-style hot pot. The seafood sashimi platter here will satisfy your cravings at once. It contains a variety of ingredients such as baby green dragon, horn snail, and razor clam. It is incredibly rich and can be eaten raw or blanched to meet different needs.

After eating and drinking, there are still many places where you can take pictures and play. The retro Hong Kong-style environment will make you nervous about taking photos, and there are also arcade games full of memory-killing games that you can play by inserting coins. When there are many people and you need to wait for a table, you can also come here to kill some time.

Address: No. 282 Wanhangdu Road

Business hours: Monday to Sunday 11:30-02:00

Xunye vegetables·Fresh Wagyu Suki Yakiniku specialty store

Keywords: Sukiyaki, Japanese century-old store, Shanghai Center

Per capita: 400 yuan

The treasure of the store: Australian M12 Wagyu beef

Recommended pairing: Wine-steamed live abalone

Bonus points: a small hot pot suitable for one person

In Beijing, 500 pots of wild vegetables can be sold a day. Come here After arriving in Shanghai, we directly moved into the Shanghai Tower, a super-high landmark building in Shanghai. The reason why it has such an extraordinary momentum is thanks to the ancestral taste brought by the executive chef of Shun Nosai who visited Asakusa Imanhan, a century-old sukiyaki brand, for more than 30 times.

For the shabu-shabu, Australia’s M12 super quality Wagyu beef is used here. The tender and juicy wagyu beef, paired with the Asaichi egg, which is the soul of sukiyaki, adds a touch of tenderness and an endless aftertaste.

Wine-steamed abalone

Seafood fans can also find their favorites here, such as this wine-steamed abalone, which uses 4 abalones per pound and is steamed on site without any seasoning. , you can start eating after the alcohol has burned out. You can also choose to dip it in a little yellow mustard or rose salt according to your personal preference, but it is recommended to taste its original flavor.

If you want to enjoy the fun of "eating alone", the restaurant also has a special small hot pot area, which is especially suitable for office workers in Lujiazui to come alone or with a few or two colleagues. And there are 8 types of food, so even if you eat it every day, you won’t have the same food every week.

Address: L3-4, Shanghai Tower, No. 501 Yincheng Middle Road

Business hours: Monday to Sunday 11:00-14:00 17:00-21:30

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Whether Sichuan style or Hong Kong style, spicy or healthy, the meaning of eating hot pot is not only to fill the stomach, but also to pay attention to the mood. In addition to providing delicious delicacies, these luxurious hot pots also meet diners' needs for style and atmosphere. They can be regarded as a beautiful luxury exclusive to winter.