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.
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.
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