Savour authentic and innovative Huaiyangnese and Cantonese cuisines from Gui Hua Lou at Pudong Shangri-La, East Shanghai.
Curry Prawns served with Deep-fried Buns
For this dish, plump prawns from the waters of Dalian are cooked in a signature curry recipe. The deep-fried golden buns are crisp on the outside and soft on the inside, making them a perfect complement to the curry sauce.
Eight Treasure Duck
This dish features a rich filling of abalone, sea cucumber, shrimp, conpoy, duck gizzards, bamboo shoots, mushrooms, pine nuts, lotus seeds and glutinous rice that is stuffed into duck skin that is shaped into a gourd.
Braised Meatballs with Diced Abalone and Seafood in Brown Sauce
For this dish, abalone, kelp and eggs are combined with premium minced pork and simmered for three hours in a tasty stew. This meal is ideal with Chinese and baby cabbage.
Yangzhou-style Stewed and Shredded Beancurd Skin
This dish is a Huaiyang classic that requires the chef's precise mastery over the knife to slice through paper-thin bean curd skins. The dish is nutritious and refreshing with a subtle sweetness.