The graceful spring scenery is intoxicating, and the seasonal freshness of Jiangnan is even more so. In the eyes of Huaiyang Cuisine chefs who stress "not eating from time to time", spring is a particularly beautiful season to live up to. In this special spring, Master Zhu Guangpan, Executive Chef of Qiantan Shangri La Chinese Food, Master Hou Xinqing, the high-profile "Huaiyang swordsman", and Executive Chef of Shangri La Hotel in Nanjing, Suzhou, and Yangzhou have joined hands to skillfully integrate classic Huaiyang Cuisine with modern Shanghai style, and bring diners a wonderful limited version of Huaiyang Spring Banquet in Xiangju Jiangnan Kitchen.

As the manager of the famous "Huaiyang Knife Maker" and honorary "Jiangnan Kitchen" in Shangri La, Nanjing, Master Hou Xinqing's understanding of Huaiyang Cuisine is deep in the marrow. In this joint creation, he led five Chinese food executive chefs from Shanghai Qiantan Shangri La, Nanjing Shangri La, Suzhou Shangri La, Suzhou Park Shangri La, and Yangzhou Shangri La to create a ten way time limited menu for diners that integrates seasonal flavor, local characteristics, and the expertise of various chefs, and vividly demonstrates the unique charm of Huaiyang Cuisine, which is both classic and inclusive.

Introduction to dishes:

Five grid disc

The appetizer "Five grid Plate" is a combination of works from four hotel chefs, featuring over ten ingredients and various cooking techniques. It blends sour, sweet, spicy, salty, fresh, and intoxicating elements into the spring plate, with each bite being delicious and clever.

Biluochun Duck Tongue | Suzhou Park

Drunk - Smoked duck tongues with Suzhou's Ming Dynasty Biluochun, cooked with traditional "lees drunk" flavor, refreshing and fragrant.

Sea Intestine Palm Core | Shanghai Qiantan

Spicy - Wrap the Yunnan palm core with Dalian sea sausage, the outer layer is tender and chewy, and the inner layer is fresh, tender, crispy, and refreshing. It has a slightly spicy taste and is refreshing and appetizing.

Zhicheng Silkworm Douban | Yangzhou

Sweet - Crush fava beans into mud, solidify into a custard mousse, spread with crushed fava beans and French orange, with a salty and fresh base, followed by sourness, a sweet and refreshing aftertaste, layer by layer, continuously stimulating the taste buds.

Fish roe and caviar sea urchin | Nanjing

Fresh - Select spring crucian carp seeds, Kaluga 10-year sturgeon caviar, and horse dung sea urchin, preserving the true flavor of the ingredients. This bite is the freshest flavor.

Xiangchun Salted Duck Iberian Ham | Nanjing

Salty - Select Nanjing specialty salted duck breast meat paired with Iberian black label ham, combining different meat qualities and oil sensations of Chinese and Western, and the mellow aroma lingers endlessly in the mouth during chewing.

Zhu Guangpan, Executive Chef of Shangri La Chinese Cuisine in Qiantan, creates dishes

Stone eared sturgeon, fish tendon, gourd duck

Take a bite of the mini gourd duck, the skin will open and the meat will bloom, revealing the essence of the world. Sturgeon fish tendon and ham mince are wrapped in old duck skin, with rich layers and clever combinations. The soup base is made with ingredients such as old chicken, old duck, dragon bones, red meat, and Japanese Soya yasu. It is made of essence extracted from a Cantonese style slow stew for six hours. The soup is fresh but not lacking. It not only pays tribute to Huaiyang's classic Kung Fu cuisine, but also integrates new ideas and brings its strengths into play.

Shepherd's purse, spring bamboo shoots, mushrooms, and beef rolls

Shepherd's purse and spring bamboo shoots are rare spring gifts. After being marinated and flavored, they are stir fried with boletus and brewed in Angus snowflake beef. They are cooked in Cantonese style with low temperature and slow grilling, biting into the mouth. The beef's rich oil bursts out, and multiple aromas are refreshing, like basking in the spring breeze.

Nanjing Shangri La Chinese Food Executive Chef Zhuang Deqiang creates dishes

Black Pig Salted Pork Sausage Rice

As soon as the lid of the pot was lifted, the aroma filled the air. The aroma of rice, meat, and vegetables lingered in the breath, making people drool for an instant. The chef's homemade black pork bacon and sausages overflowed with oil, thick and tight, and the crystal clear rice grains presented a white jade like oily feeling. It was fortunate to have a pot at the bottom, and the taste of home was all over the mouth.

Bird's Nest Rain Flower Stone

This Chinese dessert made in the West resembles the iconic Yuhua Stone in Nanjing. Wrap the yam cream with a chocolate coat, then fill it with translucent bird's nest and fresh mint. It is cool and slightly sweet, with a rich milky aroma that leaves a lingering fragrance on the lips and teeth, leaving an endless aftertaste.

Suzhou Shangri La Chinese Food Executive Chef Zhao Bangyin creates dishes

Soft Sandwich Garlic with Douban and Chives

River fresh paired with seafood, adding freshness to the freshness; Douban and spring chives bring a vibrant spring atmosphere. This spoonful of thick soup is infused with the soul of pepper powder. Taking a sip of it, the spring scenery is seductive and warm to the heart.

Zhu Wenguang, Executive Chef of Shangri La Chinese Cuisine in Suzhou Park, creates dishes

Sea cucumber, shrimp roe, shrimp seeds, and shrimp brain

The Liaoning ginseng, cooked using the Shandong cuisine technique of "scallion burning", is rich and mellow, soft and fragrant, combined with the Suzhou Three Shrimp sentiment of shrimp, shrimp seeds, and shrimp brain. It has both the bold and atmospheric atmosphere of the north and the fine tone of the south, with a unique flavor and lingering fragrance on the lips and teeth.

River fish and eel homemade rice cake

The spring river fish meat is as white as frost, tender and fat, and incredibly delicious. The eel is overflowing with gelatin, soft, sticky, and salty. Self made rice cakes infiltrated with braised red sauce, and as a supporting role, they were no inferior. This plate of spring delicacies with a crimson color exudes a mellow and fresh taste, with a rich and non greasy aroma.

Zhu Yifei, Executive Chef of Yangzhou Shangri La Chinese Cuisine, creates dishes

Toon Emperor Crab Rose Salt

The leg meat of king crab is plump, fresh and sweet. It's all essence. The tender buds of Chinese toon are crispy and juicy, with a rich aroma. Drizzled with Martell's rose salt, the grilled dish exudes a unique, strong and fresh flavor, cleverly blending with the flavors of seafood and wild vegetables, bringing a lingering spring vibe.

Kung pepper horseshoe dolphin meat yellow croaker

Horseshoe, spring bamboo shoots and pork are mixed into mud, and then the fat, tender and soft yellow croaker meat is paved. Each piece of yellow croaker meat only uses the essence of Fujian yellow croaker. The tribute pepper from Hunan is orange and shiny, which adds to the appetite. It is fresh, hot, crisp, smooth and soft. It has a rich taste. It is fresh and appetizing, and instantly awakens the taste buds.

Don't miss the beautiful season of spring, savor delicacies together, and appreciate the poetry of Jiangnan. The Shanghai Qiantan Shangri La Chinese Restaurant Xiangju Jiangnan Kitchen "Tasting Jiangnan" set menu has a one month appreciation period from March 31 to April 30, 2023, and requires advance reservation.