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Comment (With Chinese cuisine offering a plethora of styles to choose from, it can often be a tough proposition figuring out which region's fare to devour when dining out. Gui Hua Lou, the Pudong Shangri-La's Chinese dining outlet, makes the decision easier by serving Cantonese, Sichuan and, with a new chef on board, more Huaiyang dishes.
Huaiyang cuisine originates from Yangzhou and can be traced back to about 300 BC.
The Gui Hua Lou's stewed spare ribs with cloves. (photo: Shanghai Daily)It is derived from the cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers.
Bodies of water are important in propagating cuisine, and often a journey along such waterways reveals how such components are derived.
Another important factor in the development of food is royal patrons. During the Ming Dynasty (1368-1644), founding Emperor Zhu Yuanzhang designated the style as the official imperial court kitchen in th...
