Teddy Xu

Elegant Style, Exquisite Flavours

Qin Xiang Ge

Shangri-La Hotel, Qinhuangdao

Chef's Philosophy on Huaiyang Cuisine

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.

The Experiences

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.


Dine with

Hou Xinqing

at Shangri-La Hotel, Xian

Chef Hou’s intricate knife skills and the light, nuanced flavours of his culinary creations have made him one of China’s most celebrated Huaiyang masters.

Dine with

Tang Man Ming

at Shangri-La Hotel, Huhhot

Join Chef Tang for a celebration of Cantonese dim sum, each delicious creation lovingly created from the freshest ingredients using a mixture of traditional and modern techniques.


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