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"Changzhou Impression-Memory of Jiangnan", Huaiyang Cuisine Tour Destination In Changzhou

"Changzhou Impression-Memory of Jiangnan", Huaiyang Cuisine Tour Destination In Changzhou

Changzhou, China, 12 September 2014. Shangri-La Hotel, Nanjing launched the “Huaiyang Cuisine Tour to Southeast China” for its preopening campaign. During the promotion, Jiangnan Wok Chinese Executive Chef Hou Xin Qing will go to Shangri-La hotels in Suzhou, Changzhou, Yangzhou and Shanghai with his team to compete with the hotels’ Chinese chefs in preparing Huaiyang cuisine.

Shangri-La Hotel, Changzhou was the second destination in this tour. Chinese Chef Xu Hua Feng took on the challenge with much confidence and well preparation. He prepared a feast with distinct Jiangnan flavours using local ingredients and seasonal delicacies combined with his excellent skill.

This feast was themed “Changzhou Impression – Memory of Jiangnan”. Chef Xu used popular local ingredients to cook up specialties representing areas in Changzhou, for example, Lan Ling Fish, Huang Li Beef, Bo Yi Qiao Pork, Heng Shan Qiao Toufu and so on. Huang Li, Bo Yi Qiao and Heng Shan Qiao are all places in Changzhou. Chef Xu’s dishes have made these places more famous.

The theme “Memory of Jiangnan” was based on Changzhou’s location in Jiangnan, southeast of China. Its neighbours are Yangzi River and Tai Lake; thus, Jiangnan’s flavours were handed down from generations to generations in Changzhou.

As a Changzhou native, Chef Xu is deeply attached to his hometown’s local flavours and is well-versed in simplifying high-grade ingredients to create a homemade taste, which reflects in his dishes, for example, Zhai Qiao Goose with Snail, Sautéed Wild Rice Stem Fried Beans, Osmanthus Cake with Sugar Taro and so on. These dishes are all filled with the chef’s childhood memories.

Another feature of the feast is Chef Xu’s mastery of Yangzi River and Tai Lake. In autumn, the hotel selects hairy crab from Yang Cheng Lake and wild puffer from Yangtze River to make exquisite, delicious and memorable dishes.

The Huaiyang Cuisine Tour in Changzhou lased two days. Chef Hou Xin Qing also showed his talent in preparing Wensi Toufu on the second day. Shangri-La Hotel, Nanjing’s Chinese restaurant Jiangnan Wok,with its brand-new ideas and Chef Hou’s exquisite cuisine will surely set a new fashion trend. 

Shangri-La Hotels and Resorts, an iconic flagship brand of the Shangri-La Group, currently operates over 80 deluxe hotels and resorts with a room inventory of over 35,000. Renowned for its distinctive Asian hospitality, the Company has properties in destinations of Australia, Canada, Mainland China, Hong Kong SAR and Taiwan, Fiji, France, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Singapore, Sri Lanka, Sultanate of Oman, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group’s award-winning Golden Circle loyalty programme extends to all properties of Shangri-La Hotels and Resorts worldwide. For more information, visit

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Molly Yang
Communications Executive


(86 519) 6889 8888


(86 519) 6889 8899


2 Xihu Road, Wujin Hi-Tech Industrial Park, Changzhou 213164, China


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