On November 11, 2021, Zhao Jingyou, Star Chef of Shangri-La Ningbo, held a chef's dinner of "Must Eat Yong Wei, Golden Autumn 'Xiang' See" at the Hotel's Xianggong Palace Restaurant. A number of well-known local media attended the dinner.
On October 25, 2021, the Shangri-La Hotels and Resorts Group x Alaska Usa Seafood Cooking Competition officially came to an end. Ningbo Xianggra Xiangshang Chinese Restaurant Cold Cuisine Star Chef Zhao Jingyou stood out from the 60 celebrity chefs with his exquisite cooking skills and entered the final, and finally ranked among the top three and won the grand prize.
Chef Zhao Jingyou and Xiang Palace Chinese Restaurant are committed to presenting guests with exquisite Yong cuisine that is different from the traditional style, integrating traditional tastes into molecular cuisine, plastic arts and other new concepts, which can not only retain the "fresh" character taste of Yong cuisine, but also make dishes more in line with the "beautiful scenery" that modern new youth are keen to punch cards.
On the evening of the dinner, Chef Zhao and Chef Zhou Hui, Executive Chef of Xianggong and the first batch of non-hereditary heirs of Zhejiang cuisine, presented a table of traditional, innovative and integrated culinary essences to the media friends, and interpreted the exquisite Yongwei feast of autumn prosperity with vivid colors and fragrances. This gourmet feast uses seasonal ingredients to combine local characteristics, showing the golden autumn dishes of Shangri-La Shangri-La Shang palace restaurant in Ningbo.
Ning style drunken three fresh
Selected seasonal fat hairy crabs, shrimp and snails, will be fresh washed and pickled, using the most quaint production process of Yongcai, which can reflect the meat texture and tenderness, but also has a full and fat feeling of fat paste, and the wine aroma is accompanied by fresh salt, presenting the authentic taste of Ningbo.
Nine-year lily of avocado
This dish is made from nine-year-old lilies and served with avocado puree. The nine-year-old lily is full of flesh, the taste powder is crisp and refreshing, and the avocado is fragrant, soft and smooth, with a faint grassy aroma, which makes the taste of the whole dish have a rich layer.
Cherry foie gras
The classic molecular dish cherry foie gras, which has the appearance of a cherry, is actually a delicate foie gras dish. The filling is made of the finest fat foie gras, carefully cooked into a soft and delicate foie gras mousse, and wrapped in cherry fruit paste. The entrance is sweet and slightly sour, and the sweet taste of the outer layer of fruit coat penetrates into the foie gras, fragrant but not greasy, the fruit aroma is long, and the two flavors complement each other.
Splendid fresh pepper over water red fruit carp
This dish uses fatty and tender red fruit carp, and the sauce is made of fresh spicy sea pepper and spicy millet pepper, combining the firm flesh of the deep sea fish with the Sichuan flavor double pepper, the soup is fresh and spicy, the fish is thick, and the taste buds are layered on top of each other.
The sauce is served with large taro
This dish is made from local Fenghua taro head, selected from sandy taro hearts, made into the size of a mouth, fried golden brown in the outer skin and mixed with secret teriyaki sauce to make an innovative Yong dish with a crispy outer skin and a sticky inside.
Mango caviar sliced duck
Breaking through the traditional way of eating sliced duck dough cake, the classic combination of Chinese and Western is a combination of freshly baked crispy bread slices on the bottom, a thick mango pulp on the mezzanine layer, and a crispy roast duck skin on the top layer, and then garnished with caviar. The salty caviar and the fragrant sliced duck not only have a perfect visual effect, but also have a rich layered taste.
The above dishes include the award-winning works of Master Zhao Jingyou and the selected dishes of the Must Eat list of the Xiang palace, which are amazing and worth tasting.
The elegantly decorated Shangri-La Hotel, Ningbo, is widely acclaimed for its new fusion of exquisite Yong cuisine and regional specialties. The restaurant regularly updates its menu according to the four seasons, with Asian exquisite service and ingenious cooking, providing you with a pleasant dining experience. Located on the first and second floors of the hotel, Shang Palace is decorated in a modern and elegant style to create a Chinese dining atmosphere, and there are 13 private rooms to provide guests with an unforgettable private dining experience.
Lunch: 11:30-14:00
Dinner: 17:00-21:30