【上海美食游】喜粵8號 最全面測評！網傳上海粵菜天花板？連續9年米芝蓮二星餐廳！眾多外國客人｜美食推薦｜旅遊攻略｜Shanghai Food Tour｜China Travel

#mogogogo #上海 #shanghai #上海美食 #上海餐廳 Name：CANTON 8(喜粵8號) Address：Room 101, Main Building, No. 63 Runan Street, Huangpu District, Shanghai Google map：https://maps.app.goo.gl/ojU7gEvLp8i73... Baidu map：https://j.map.baidu.com/3a/3Mg A Map：https://surl.amap.com/362WrDvOp0xe Nearby Metro： Consume： Stir-fried Scallops with Mushrooms ¥158; Roasted Meat Combo (Char Siu + Roast Pork) ¥108; Crispy Chicken (Half) ¥138; Roasted Duck (Whole) ¥78; Shrimp Dumplings (3 pieces) ¥33; Steamed Chicken Feet ¥32; Honey-glazed Char Siu Pastry (3 pieces) ¥28; Crispy Shrimp Rice Noodle Rolls ¥36; Shrimp and Bean Curd Rolls ¥28; Pineapple Lava Buns ¥36; 2 Tea Fee (2 times) ¥20 Food：★★★★★ Pricing：★★★★☆ Service：★★★☆☆ Restaurant：★★★☆☆ —— Playlist Recommendations: 🚀【Highly recommended restaurant】    • 廣州必吃餐廳推薦Highly recommended restaurant   🚀【Must-see videos for Guangzhou travel】    • 廣州旅游必看影片   Video testimonials： 🚀【Guangzhou people’s favorite roast goose restaurant】    • 【逛吃廣州美食】強烈推薦兩間燒鵝店！最靚花叉！最受老廣州歡迎！每天大排長龍！人氣最高...   🚀【Guangzhou Beijing Road Business District Food Guide】    • 【逛吃廣州美食】北京路美食8店連吃！文明路 德政中路最全美食指南！街頭小食！豬腳薑醋...   🚀【Recommended "dim sum" on Beijing Road in Guangzhou】    • 【逛吃廣州美食】北京路茶樓推薦！周邊酒店介紹！府學西街歷史！塗鴉街！飲茶點心！裝修豪...   🚀【Guangzhou Shangxiajiu Business District Food Guide】    • 【逛吃廣州美食】上下九步行街，最全美食、酒店指南！十店連吃！雲吞麵、燒鵝、白切雞、甜...   🚀【Guangzhou Longjin Road Food Guide - Rare traditional snacks】    • 【逛吃廣州美食】龍津東路美食掃街！9店連吃！最全美食指南！罕見小食！齋燒鵝！齋紮蹄！...   🚀【The largest night market in Guangzhou 】    • 【逛吃廣州美食】全廣州最大夜市！兩人消費¥95！地鐵三號線直達｜廣州夜市街頭小食｜植...   —— CANTON 8 (Xi Yue No. 8) Shanghai: CANTON 8 (Runan Street Main Store) is located at No. 63 Runan Street, Huangpu District, Shanghai. It officially opened in 2016 and, in the same year, was awarded two Michelin stars in the inaugural edition of the Shanghai Michelin Guide. Achieving such a pinnacle right from its debut, it quickly established a firm foothold in the culinary scene. Business Philosophy: The restaurant's core objective is very clear: to allow diners to savor high-quality Cantonese dim sum and small dishes at accessible prices. The menu does not feature expensive abalone, sea cucumber, or shark fin as highlights. Instead, it focuses on perfecting traditional Cantese dishes like barbecue pork (char siu) and various dim sum, embodying a philosophy of "simplicity with excellence." Even after receiving Michelin honors, the restaurant has steadfastly adhered to this concept. With an average per-person spending of approximately 181-250 RMB, this commitment is a key reason for its enduring popularity among diners. The Soul Behind It All: Master Chef Jian Jieming From Apprentice to Renowned Chef: Born in Hong Kong in 1949, Chef Jian entered the culinary industry in 1964 at the tender age of 15, accumulating over half a century of cooking experience. His career began with the most fundamental task of roasting and grilling, which he dedicated himself to for 20 years, honing a solid and meticulous foundational skill. He worked at the renowned "tycoon's canteen," Fook Lam Moon, in Hong Kong and became an apprentice under the famous Cantonese chef Luo An. This period systematically elevated his culinary artistry to new heights. Illustrious Career: Before founding Xi Yue No. 8, Chef Jian was already heading Michelin-starred restaurants. He served as the Executive Chef at the "Yue" restaurant in the City Garden Hotel Hong Kong, where he led the team to earn its first Michelin star in 2008. In 2015, he came to Shanghai to establish Xi Yue No. 8 and elevated it to two Michelin stars the following year. Cooking Philosophy: Chef Jian's culinary philosophy is simple yet profound. He emphasizes "culinary virtue" (Chu De), believing a chef needs not only skill but also diligence, dedication, and responsibility for every dish. He insists on using high-quality ingredients and highlights their natural flavors through exquisite technique. He also places great importance on preserving tradition, believing that seemingly simple dishes like fried rice or dry-fried beef river noodles are the true tests of a chef's skill. He steadfastly upholds the essence of Cantonese cuisine: "hot dishes must be served piping hot." Must-Try Dishes: Signature Barbecue Pork (Char Siu) Crispy Roasted Pork Belly (Siu Yuk) Stir-fried Scallops with Green Vegetables and Mushrooms —— Chapters: 00:00 Shanghai CANTON 8 00:18 Nine consecutive years with two Michelin stars 01:34 Menu 05:03 Stir-fried Scallops with Mushrooms 07:51 Char Siu/Roast Pork 10:48 Crispy Chicken 13:24 Roast Duck 17:25 Second visit to CANTON 8 17:50 Shrimp Dumplings 19:49 Honey Glazed Char Siu Pastry 21:07 Steamed Chicken Feet 22:18 Crispy Shrimp Rice Noodle Rolls 23:36 Shrimp and Bean Curd Rolls 24:57 Pineapple Lava Buns 26:18 Checkout/Summary 27:38 Ending —— #喜粵8號 #上海喜粵8號 #米芝蓮二星餐廳 #點心 #粵菜 #上海粵菜 #米芝蓮餐廳