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Li Feng

Beijing's Imperial Treasure

Shang Kitchen

Songbei Shangri-La, Harbin

Chef's Philosophy on Beijing Duck

Authentic flavours and textures, refined over the centuries.

A master of traditional preparation, Chef Li Feng uses a century-old approach of roasting duck over hardwood from jujube trees to achieve the characteristic crispy skin and moist meat of true Beijing Duck.

As a Beijing Duck specialist at Shang Palace of Shangri-La Hotel, Dalian, Chef Li is dedicated to preserving the time-honoured recipes and techniques of past masters.

The Experiences

Chef Li’s commitment to authenticity offers diners a gratifying and memorable gourmet experience. His Beijing Duck is a culinary and visual triumph, a perfectly executed dish of simple but powerful flavours and textures. Accompanying this is a menu of exceptional courses such as a Spicy Lobster Seafood Pot that takes diners on a bold culinary adventure that delights all the senses.

OTHER CULINARY DESTINATIONS

Dine with

Yuan Chaoying

at Shangri-La Hotel, Chengdu

A humble custodian of the imperial tradition of Ya Yuan Beijing Duck, Chef Yuan’s mastery of traditional techniques and flavours has earned him countless fans and accolades.

Dine with

William Huang

at Midtown Shangri-La, Hangzhou

Chef Huang adds a contemporary flair to Cantonese dim sum by using both Asian and western ingredients to create intriguing and beautiful bite-sized morsels.

partners

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