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"Happy to the max" is the first taste surprise for most people when they first try Shanghai countryside cuisine. Starting with authentic Jiangsu and Zhejiang cuisine, Shanghai Countryside has been upholding the spirit of selecting high-quality ingredients and meticulous craftsmanship since its establishment in 1982. Its skilled and solid techniques have satisfied every discerning gourmet. "Shanghai Countryside," which started with authentic Jiangsu and Zhejiang cuisine, is a must-visit place for many political and business celebrities. After going through two generations of inheritance, its hospitable and warm human touch remains unchanged, presenting a more enduring and ultimate creative commitment. With new, richly Eastern cultural and fashionable style of Jiangsu and Zhejiang cuisine, it meets the needs of every visitor. Shanghai cuisine emphasizes manual skills, and its cooking features fully bring out the techniques of stewing, braising, steaming, stir-frying, roasting, simmering, braising, frying, quick-frying, and setting. Each technique is diverse and intricate, and the master's control of the fire and cooking skills are the key to whether the food is delicious or not. When tasting Shanghai cuisine, it is a must to try the signature dishes such as "dry-braised fish head," "roasted pork," "braised pork chop," "dry-fried fresh bamboo shoots," "Zhenjiang preserved meat," and "scallion-roasted sea cucumber."