Locally grown and seasonal ingredients are the secret to great flavours.
With more than 20 years of experience Chef Teddy Xu serves as the Executive Chinese Chef at Shang Palace of Shangri-La Hotel, Yangzhou.
His complete mastery of beautiful Huaiyang flavours has earned him accolades throughout China, a specialty he has honed through close study of traditional Ming and Qing Dynasty recipes.
With a focus on introducing local ingredients and seasonal flavours to his creations, Chef Xu has created a vibrant and rich menu of dining experiences that promise diners a true taste of Huaiyang cuisine. His signature Double Boiled Eel with Pigeon’s Egg is a feast for the eyes and the palate, pairing perfectly with his fragrant Pumpkin and Purple-Potato Pudding.
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