Grand Dragon improves on classic dishes
Print Edition
Li Chang
Executive sous chef (Chinese Cuisine) at Grand Dragon, The Dragon, in Hangzhou City
With 30 years of culinary experience, Li Chang specializes in Cantonese cuisine created with the finest local produce.
“Cooking is a career, but it’s also an art and a way to enjoy life,” Li said.
Li is skilled at preparing sophisticated dishes. He also has a knack for diving into traditional recipes while also finding new ways to improve them.
His hairy crab and roe filled in a whole orange dish, for instance, was adapted from an old classic. Li mixes the crab and orange perfectly to take away the crustacean’s fishy flavor.
His steamed hairy crab claws with Chinese cabbage are made with only local ingredients, while his tricholoma matsutake is soaked in water from Tiger Dug Spring and his crab butter from November is wrapped in fish slices.
Li’s salt-baked hairy crabs are also an innovation on a classic recipe. Before the crabs are baked in salt, Li places them in ice to chill and also soaks them in ginger to create a sweet finishing taste.
“All natural ingredients are the most important thing when developing new dishes,” he said.
To improve guest’s dining experience at Grand Dragon, Li introduced iPad ordering.
Address: 2 Hangda Rd, West Lake District, Hangzhou
Tel: 0571-8799-8833
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