Jiangnan Kitchen｜"Xinhuai Xiyue" a la carte menu preview～

Finally checked in at Xiangju Jiangnan Kitchen at Shangri-La Qiantan, Shanghai! Chef Li Chuanlong, who comes from Guangdong and has more than 20 years of cooking experience and Cantonese cooking skills, has launched a new à la carte menu that inherits the Huaiyang classics and integrates Cantonese flavors. The brand-new dishes give diners a novel gourmet journey. Jiangnan Scallion Hot Pot 🍄‍🟫 The three precious treasures of Liao cucumber, abalone and fish maw are stewed over a low fire to create a classic Jiangnan dish. The sea cucumber is soft and chewy, the abalone is tender and delicious, the fish maw is full of gelatin, and the crispy white onion segments are used to enhance the flavor. It is thick and warm, sweet and delicious, with a strong aroma and distinct layers. It is served with rice and will amaze your taste buds🎉