Huaiyang cuisine that adheres to tradition while constantly innovating.

I've been to Jiangnan Zao in Nanjing before, and I have fond memories of this Huainan cuisine. I heard from a friend that a Xiangju Jiangnan Zao Chinese Restaurant (Shangri-La Qiantan Branch) had opened in Shanghai, so I chose a noon to meet up with everyone. The environment is elegant, and both the lobby and the private rooms have an antique charm. As soon as I entered the door, I felt the meticulous service, no wonder there are so many guests. It is said that Master Hou from Nanjing serves as a consultant, and Master Zhu, who has a deep foundation in Cantonese cuisine, serves as the chef. I wonder what kind of passion collision will the combination of the two have?! This time I chose some new summer dishes: Stuffed Crab Yellow Croaker It looks unremarkable but is full of surprises. As soon as the chopsticks touch it, the crab roe and crab meat flow out, and the freshness of the yellow croaker is combined, which is unforgettable! Jade Hibiscus Lobster Ball It looks like a landscape painting in front of us. The chewy lobster balls are set off by the jade-colored spinach soup, which is extremely delicious. Three Shrimp Yangzhou Fried Rice The aroma is already overflowing when it is served, and there are full of shrimps in the pot! The Yangzhou fried rice with a fresh and sweet taste and full of wok aroma is mouth-watering! The rice grains are distinct and golden, and I finished it all to show my respect! Jade Almond Tofu Both the appearance and taste are online! The strawberry powder is used to make the hibiscus, which is vivid and lifelike. The rich almond flavor is paired with the green spinach juice, which seems to dissipate some of the heat! In addition to group meals, it is also suitable for business banquets! It incorporates new ideas based on seasonal dishes, and will not disappoint!