Paragraph describing the banquet environment

The foam in the cup overflowed. The person on the left is adding wine, and the person on the right is saying to drink less, but I just smiled blankly. What is really intoxicating is definitely not the content in the cup that is as light as white water, but the memories, and the spread from memories to The affection at the table. Smiling eyes, red face, flying words, and lingering kindness. Let’s take advantage of the nectar and jade liquid to reminisce about the passing years.

The bright red menu is arranged vertically in traditional Chinese, and the menu is tied with golden silk thread. When it is unfolded and read, it feels quite Chinese. Dishes include welcome cold dinner plate, Shencheng Zaobo Tou, Jiangnan Crystal Shrimp, Jade Pearl Black Ginseng, Original Cage Lotus Duck, Braised White Jade with Crab Meat, Abalone Cake with Precious Mushrooms, Steamed Yellow Croaker with Snow Bamboo Shoots, Grilled Seasonal Vegetables from Shanghai, and Rice Rice with Rice Sauce. Yuanzi, seasonal fresh fruits. Relevant staff at the Oriental Binjiang Hotel told reporters that in the past, the so-called "Zhao Bo Tou" were home-cooked dishes that were not served on the table, and were made from pork tripe and intestines. This time, the Zaobotou has been improved and contains precious seafood such as shark fin and abalone.

In addition, an exquisite little rattan basket is placed on each dining table, which contains sandalwood fans, spiced beans, old Shanghai star cards, Xintiandi cards, sesame brittle candies, and Wuxi clay figurines. Wait, very Shanghai style.

During the meal, the elderly jazz band who had gone to Taiwan for folk exchanges played famous Taiwanese and Jiangnan songs such as "Girls from Alishan", "Jasmine", "Flower and Full Moon" for the distinguished guests. In the 1930s and 1940s, Lien Chan Popular jazz music from when I lived in Shanghai was also played at this lunch.

The dinner provided by Xin Jinjiang in the banquet hall of the Shanghai Science and Technology Museum last night also featured Shanghai cuisine. The reporter saw that the evening menu included five MSG cold dishes, emerald chicken mash soup, crystal shrimps, braised fish head in an open oven, morel cowboys, Chun Shen pickled fresh meat, Shanghai pan-fried buns, and desserts with fruits.

Accompanied by the melodious music of more than 30 violinists, and against the backdrop of blooming phalaenopsis on every dining table, Lien Chan’s last dinner of his trip to China was filled with the rich flavor of Shanghai. "Dream back to Jiangwan" again.