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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. 

Hong Kong-based Shangri-La Hotels and Resorts currently operates over 95 hotels with a room inventory of over 40,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mongolia, Myanmar, Philippines, Qatar, Singapore, Sri Lanka, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom.  The group has a substantial development pipeline with upcoming projects in Australia, mainland China, Cambodia, Indonesia, Malaysia, Saudi Arabia and Sri Lanka. For more information, please visit www.shangri-la.com.

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Molly Yang
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