Nestled in the heart of Futian, Shangri-La's Oasis, the Shangri-La Futian, Shenzhen, has recently welcomed its new Executive Chef for Chinese cuisine, Chef Shen Xiaolei. Hailing from Jiangsu province, Chef Shen is a disciple of Master Hou Xinqing, renowned for his expertise in Huaiyang cuisine and known as the "Huaiyang Knife Master." With over 20 years of experience in Huaiyang cuisine, Chef Shen has developed a unique culinary style, blending the essence of authentic Huaiyang cuisine with local flavors and ingredients, aiming to showcase the cultural essence of Huaiyang cuisine to more diners in the Greater Bay Area.
Chef Shen's arrival brings a plethora of classic Huaiyang dishes to Shangri-La's Oasis, along with a carefully crafted new menu that allows diners to savor the poetic flavors of Jiangnan. Dishes are not just about taste but also about rhythm and liveliness, offering a glimpse into life's myriad flavors and the joy and warmth that food brings to gatherings.
One of the signature dishes is the "Eight-Treasure Duck," a dish that exemplifies the intricate knife skills of Huaiyang cuisine. The whole duck is deboned while keeping the skin intact and then stuffed with eight fillings including abalone, sea cucumber, scallops, pine nuts, diced chicken, diced pork, shiitake mushrooms, and glutinous rice, before being steamed. The finished dish is not only flavorful but also visually appealing, resembling a gourd, with the word "gourd" in Chinese sounding like "good fortune," symbolizing auspiciousness.
Another highlight is the "Braised Pork Belly," also known as "Dongpo Pork," made with succulent black pork belly. The pork belly is first cut into chunks, stir-fried, and then braised with a variety of seasonings to allow the flavors to fully penetrate. Just before the sauce thickens, radishes or preserved vegetables cooked in the same sauce are added, enhancing the dish's richness without being greasy.
The "Salted Water Pigeon from Jinling" features tender and flavorful young pigeons marinated in a special sauce, while the signature "Fish Head Buddha Jumps Over the Wall" uses a carp head from Tianmu Lake, one of the three treasures of the "Yangzhou Three-Head Banquet," braised with scallions and sea cucumber, creating a dish that is rich and fragrant.
The "Drunk Crayfish from Jiangnan" is made by marinating fresh crayfish in a secret sauce made from aged Huadiao wine, resulting in a dish that is salty, sweet, fresh, and fragrant, bursting with flavors. The carefully nurtured qualities of the big yellow croaker, with its firm and delicious flesh, are highlighted in the "Home-Cooked Big Yellow Croaker with Rice Cakes," where hand-cut rice cakes are coated in a thick and bright sauce, each piece containing the deliciousness of the big yellow croaker, creating a rich and savory taste experience with every bite.
The "Three-Set Duck Soup" is another representative dish of Huaiyang cuisine, made with three kinds of duck—domestic duck, smoked duck, and squab. The chef's skillful knife work is required to prepare this dish. The soup is served in two stages: first, a clear broth that is sweet and refreshing, followed by a thick, rich broth infused with the essence of the three meats, offering a delightful aroma and exquisite taste, captivating diners with its charm.
In addition, the menu features a range of classic Huaiyang dishes, such as the vibrant Huaiyang-style Squirrel Mandarin Fish, the delicate Stir-Fried Hand-Peeled River Shrimp, the crispy Jiangnan-style Crispy Beef, and the flavorful Huaiyang-style Soft Scrambled Rice, bringing authentic Huaiyang flavors to diners in Shenzhen and inviting food lovers to enjoy a culinary journey at Shangri-La's Oasis, creating unforgettable moments in the midst of gathering.
For more details about hotel dining, please search and follow the official WeChat account "Shenzhen Futian Shangri-La," visit the hotel in person, or call (0755) 8828 4088
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