Famed eatery innovates with menu makeover
Innovative new dishes are on the menu at Shanghai鈥檚 time-honored Xing Hua Lou restaurant in Huangpu District, the oldest Cantonese-style eatery in the city, following a half-year hiatus for a face-lift to inject vitality into the old brand.
The restaurant has experienced a renovation and its old menu has been overturned after nearly six months鈥 development by Shanghai and Hong Kong chefs. The new dishes represent the essence of Cantonese flavors but embody an innovative approach.
A stewed chicken is stuffed with seafood such as abalone, fish maw and sea cucumber, and the chicken bone is removed in advance and stewed in abalone sauce for more than an hour, said chef Liang Guoquan.
It preserves both sea and forest flavors, offering a delight to diners鈥 taste buds, said Liang.
The ingredients and recipes of some of the venue鈥檚 signature dishes also have been adjusted and innovated.
Changfen (rice rolls), a Cantonese-style classic snack, is mixed with beetroot, spinach and pumpkin juices while barbecued pork is sprinkled with rose wine. The new menu will be served from Sunday.
Inheritance and innovation are both the soul of time-honored brands and are key to their existence, said Zhi Jing, deputy general manager of Xing Hua Lou.
The restaurant is also tempting diners with a morning tea range offering more than 40 handmade dim sum.
- About Us
- |
- Terms of Use
- |
-
RSS
- |
- Privacy Policy
- |
- Contact Us
- |
- Shanghai Call Center: 962288
- |
- Tip-off hotline: 52920043
- 娌狪CP璇侊細娌狪CP澶05050403鍙-1
- |
- 浜掕仈缃戞柊闂讳俊鎭湇鍔¤鍙瘉锛31120180004
- |
- 缃戠粶瑙嗗惉璁稿彲璇侊細0909346
- |
- 骞挎挱鐢佃鑺傜洰鍒朵綔璁稿彲璇侊細娌瓧绗354鍙
- |
- 澧炲肩數淇′笟鍔$粡钀ヨ鍙瘉锛氭勃B2-20120012
Copyright 漏 1999- Shanghai Daily. All rights reserved.Preferably viewed with Internet Explorer 8 or newer browsers.