New for autumn.

From now on, the Summer Palace on the third floor of Jing An Shangri-La, Shanghai, will launch a new menu, which covers more than 100 Cantonese dishes such as cold dishes, soups, roast meats, seafood, dim sum, and staple foods. The hotel's Chinese executive chef, Zeng Weiqiao, carefully created this new menu. He followed the traditional Cantonese cooking skills, paid attention to the use of oil and fire, and incorporated local characteristics and local ingredients to present exquisite delicacies such as olive glass prawn balls, Yihe beef ribs, Siamese flavored treasure crabs, and New Year cake home roast Min Dong big yellow croaker. The new menu retains popular dishes such as Cantonese pepper and shrimp mushrooms, and signature roast chicken. At the same time, some signature dishes are upgraded and updated to stimulate multiple taste buds. For example, the fish in the "Hakka Dismantling Fish Soup" is upgraded from grass carp to Fujian Min Dong yellow croaker, and the meat is more tender and smooth; the New Year cake in "Xiao Qiao Fried Crab Powder" is changed into large pieces, and it is served with Shanxi ten-year-old vinegar to enhance the flavor and freshness. This year is the eighth consecutive year that the Summer Palace has been recommended by the "Shanghai Michelin Guide". Guests are in a quiet and elegant dining environment, enjoying the refreshing experience brought by authentic Cantonese flavors. Olive glass prawn balls The chef uses the classic Cantonese dish "Glass Prawn Balls" as a prototype, selects large and full tiger prawns, and stir-fries them with traditional Guangdong seasoning black olives at high temperature, making the whole dish full of wok flavor and exuding a unique salty fragrance. The prawn balls are wrapped in slurry, the appearance is crystal clear like glass, the meat is firm and chewy, and it is refreshing and delicious. Yihe beef ribs This dish, named after the alias of the Summer Palace, is inspired by "Jiangnan Wenhuo Beef" in Jiangsu and Zhejiang cuisine. The chef combines Cantonese braised and Jiangnan Wenhuo technology to make the evenly distributed beef ribs stewed to be soft and not woody, and then seasoned with black pepper, and maltose is used to collect the juice at the end. The whole dish is tender and juicy, and it is fragrant and delicious. Pan-fried sand ginger sunflower chicken Sunflower chicken has the characteristics of crispy skin and smooth meat, and rich chicken flavor. Different from its traditional white-cut method, the chef uses Cantonese shrimp paste to marinate the chicken, and then pan-fry it until it is attractive in color, crispy on the outside and tender on the inside. It is then paired with fragrant sand ginger, giving the whole dish a rich taste and flavor.