[2025 Shanghai Restaurant] Travel Guide for Shangri-la Jiangnan-wok (Updated Apr)

There are many year-end dinners, so I recommend a restaurant that is both stylish and substantial - [Xiangju Jiangnan Stove Chinese Restaurant] 🌟🌟🌟🌟🌟 📍This restaurant is the first show of the Jiangnan Stove brand in Shanghai! Originating from Nanjing Shangri-La, it has been on the Black Pearl list for several years in a row, and is a two-diamond standard Yang cuisine restaurant, with both inheritance and innovation! This time the a la carte menu has been renewed! Gourmets are blessed~ 👨‍🍳Let's talk about Chef Li Chuanlong's background~ The chef is from Guangdong and has more than 20 years of cooking experience, with a deep foundation in Cantonese cuisine. He has been deeply involved in the Shanghai market for more than ten years, integrating the cooking skills of the two major cuisines of Huaiyang and Cantonese, and has the magic power of unforgettable after eating~ 🍲Recommended dishes are here! 👉[Jinling Wenwu Duck Soup] Fresh and rich, every bite is happiness! 🦆Unlike ordinary duck soup, some stewed soup ingredients are not easy to find outside! I have quietly put this private collection on the must-order list of V~ 👉[Jiangnan Scallion Braised Yipin Pot] Liaoshen, abalone, and fish maw gather together, luxurious, dream back to Jiangnan~ Deliciousness is probably like this in my mind🥘🍲 👉[Huaiyang Fried Soft Pocket] The taste is smooth and tender, melts in the mouth, and is unforgettable! It is also an unforgettable dish, it is recommended to order repeatedly🍲 🌿The environment is very elegant! Walking into the restaurant, it is like being in the water town of Jiangnan, with antique decoration style, and soft lighting, creating a quiet and warm atmosphere. Family dinners or business banquets will be praised for their good choices! Today's food luck is online~ Another day of eating happily~ Thank you‼️

🔥 Xiangju Jiangnan Zao Restaurant under Xiangligla is also the first choice for daily family gatherings. Jiangnan Zao inherits the classic Huaiyang cuisine and also integrates Cantonese flavors, while satisfying the picky taste buds of the family. 👄 In 2025, its à la carte menu has been completely upgraded! Hurry up and bring your parents to try it first🤗 ✅Jinling Wenwu Duck Soup The two methods of cooking ducks, Wenwu and Wu, are naturally very good-looking. They are stewed until they are soft and boneless, and you will be very satisfied with the meat! At the same time, I added five-fingered ginseng, which tasted lightly coconut-flavored, warming the stomach and the heart🤗 ✅Private Crispy Beef It should be Angus beef ribs, the ingredients are really good! The beef skin is crispy, the meat is fragrant and tender, and every texture is full of deliciousness - it's so satisfying! ✅ Huaiyang Fried Soft Pork Soft Pork is eel😌 Huaiyang cooking method, thick oil and red sauce seasoning is great, stir evenly on the spot, the pot is full of steam, to be honest, it is very suitable for mixing noodles or rice🫣 ✅ Jiangnan Scallion Braised Pot It's amazing! The unique cooking method of sea cucumber, abalone and fish maw with scallions gives off a rich aroma and a rich taste. It has the chewiness of sea cucumber, the freshness of abalone and the softness of fish maw. It is super satisfying to eat with rice🥰 ✅ Brown sugar glutinous rice cake Emerald almond tofu Brown sugar crispy glutinous rice cake. The glutinous rice cake lovers are about to cry. The brown sugar is mixed with nuts and paired with a touch of green tea almond tofu~the carb happiness value of winter is maxed out in minutes!

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🎉

Life needs a sense of ritual, and year-end banquets need it even more! If you're worried about your year-end party or gathering, check out this five-star hotel restaurant I recently discovered. The food is excellent, the environment is high-end, and my family couldn't stop raving about the new dishes! This Xiangju Jiangnan Zao is hidden in the Qiantan Shangri-La Hotel. The new chef, Master Li, has more than 20 years of cooking experience. He inherits Huaiyang classics, integrates Cantonese flavors, and develops "Huai-Cantonese fusion" dishes that are so delicious you can't stop eating. Five Appetizers The presentation of the appetizers is remarkable. The cherry foie gras mousse hides the rich and smooth foie gras under the sweet and sour fruit peel. The finger lime char siu is delicate and sweet, with a refreshing orange flavor in the meaty aroma. The caviar abalone is full of sophistication, with a chewy and sweet texture. Black Truffle Hand-Made Rice Cake with Lobster This dish uses Western techniques to interpret Chinese ingredients. The lobster is like a European cream dish, with a rich and fresh lobster meat flavor, soft and glutinous rice cake, and black truffle to enhance the aroma, instantly amazing the taste buds~ Jiangnan Scallion Braised Pot The braised pot is a gem of Cantonese cuisine, fresh and rich. This pot is similar to the Cantonese New Year dish, with luxurious ingredients such as abalone, sea cucumber, fish maw, goose palm, and flower mushroom. The sauce is thick and fragrant, and the ingredients are tender and bouncy. It can be said to be the first pot of winter, so delicious that it makes people dizzy! And the price of the small pot is so affordable, I was amazed! Fish and Lamb Recently, many restaurants have started to make lamb, each with different techniques, but it's rare to see one using Qiandao Lake fish. The fish from Qiandao Lake is fresh and tender, and the selected lamb is evenly fat and lean with rich oil. The fish and lamb are cooked together, fresh to the point of absurdity, with a milky white soup that warms the stomach and heart, making it the perfect winter tonic! In such an inclusive city as Shanghai, the restaurant's first combination of the subtle Huaiyang cuisine with high-end Cantonese cuisine is impressive. The elegant private rooms are suitable for family and friends gatherings, and business banquets are also very decent~

I really like Shanghai Qiantan Shangri-La Hotel. My friends stayed here when they came to Shanghai and we hosted banquets at Jiangnan Zao several times and they were all very satisfied. Just in time for Chef Li Chuanlong to win the Fuchu Elite Chef Award, we are here again! 🌈Environment: The private room is as always arranged by friends with full details, customized menu | name card | beautiful flowers 💐, thoughtful and considerate ~ 💁🏻‍♀️Services: The cute Shanghai girl provided professional service. Chef Li also came into the private room several times to introduce and display the dishes according to the dishes, and divided the dishes for us to enjoy~ 🫀Five Blessings Pickled shrimp, smoked fish, foie gras mousse jelly, almond pumpkin, and crispy bamboo shoots with sansho pepper My favorite smoked fish, I love it no matter how many times I eat it, it is crispy on the outside and tender on the inside, full of juice and flavor, so delicious~ 🍲Fish and mutton In this season of eating mutton, a bowl of fish and mutton will warm your heart and stomach, and your eyebrows will be so fresh that they will take off. The mutton is tender and not smelly, the skin is chewy, the fish is fresh and tender, and there are hand-made fish balls for decoration, delicious😋 🦞Black Truffle Hand-made Rice Cake Blue Lobster I ate this dish three times in a few days and it was not greasy at all. The lobster was meaty and wrapped in black truffle cheese with a rich and mellow milky flavor. The specially made rice cake was so sticky, chewy and soft, I even liked it better than the lobster! 🦆Jiangnan Eight Treasure Duck Master Li demonstrated on site that the skin was plump and tender, and the glutinous rice and other eight treasures contained inside were tasty and soft. 🥩Crispy Snow Beef The marbled beef is crispy on the outside and tender on the inside, with a hint of caramel and tenderness. The sauce is rich and salty, and the finger lime is garnished on top, which is sweet and sour and refreshing. 🥬Bean sprouts in soup After eating one dish after another, a refreshing bean sprout is just right~ 🦀 Butter crab roe stewed noodles The delicious orange crab meat is mixed into the noodles, and the black truffle powder is garnished to make the noodles fragrant. 🍮Special desserts What I ate today is peach gum, which is sweet, nourishing and beautiful~ 🍊Fruit Finally, have some fruit, and it’s another satisfying meal made happy by Jiangnan Stove🍽️ 🏛️Store name: Xiangju Jiangnan Zao Chinese Restaurant (Qiantan Shangri-La Store) 📍Address: 7th Floor, Qiantan Shangri-La Hotel, No. 551 Haiyang West Road Shanghai restaurant exploration｜Internet celebrity check-in｜Shanghai food｜Eat, drink and have fun｜My food diary｜Weekend weeding

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!

Autumn is the season to taste autumn. Light and moist, in the square inch dining table, use food to perceive the rotation of the four seasons, and find the natural taste that amazes the taste buds. Xiangju Jiangnan Stove cooks seasonal ingredients with clever ideas, bringing diners a limited taste of autumn delicacies. Autumn new dishes highlights Zhangshugang Chili Loach The innovation of this autumn dish. Selected tender loach, cooked with the unique spicy chili of Zhangshugang, fresh and spicy, fragrant. Every bite is a careful interpretation of simple ingredients, which is memorable. Autumn chestnut black gold garlic roasted eel The plump and tender eel is deboned and cut into pieces through exquisite knife work, forming a naturally curled shape, so that it can more fully wrap the red-burning sauce carefully prepared by the chef, which is more fresh and rich. Paired with the "soft gold" black gold garlic, this flavor is rich and flavorful, and as a seasonal ingredient in autumn, chestnuts bring a more gentle and sweet taste to eel. Osmanthus sauce Lipu taro blue lobster The authentic Lipu taro has white meat and is full of small purple tendons. It is a treasure in taro. The delicate meat and rich aroma complement the fresh and delicious meat of the blue lobster. The taro is first steamed and then boiled to stimulate the fresh and sweet taste. Then, the autumn osmanthus is ground into juice with seasoning, and the thickening is poured on the blue lobster balls that are fried with paste. This creative seasonal dish "Osmanthus Sauce Lipu Taro Blue Lobster" is amazing. This unique flavor journey. Fig autumn pear stewed old chicken soup The temperature is getting cooler, and the diet should be supplemented with warmth. This soup is made with fresh figs and warm and delicious old chicken. It is cooked with the Cantonese concept of slow stewing for six hours in a stove. It is an ideal autumn soup, full of fresh fragrance and sweet. Finger orange red osmanthus chestnut This dish is a perfect encounter between the taste and color of autumn. The petals of Dan Gui, with the warmth of early autumn, blend into the golden chestnuts, the sweet scent and the delicate taste of chestnuts are intertwined, and the finger orange fruit scent is decorated on the top, and the rich taste makes the diners shine. Fresh peach gum in water and white fungus soup Choose peach gum and Gutian white fungus, two ingredients suitable for autumn moisturizing, the crystal clear color and fresh and sweet flavor are especially popular with ladies; and "fresh in water" is also a seasonal choice, Qianshi and horseshoe are refreshing for this dessert The taste is a lot more colorful; the addition of rock sugar adds just the right sweetness. In the end, this dessert conquered the taste buds of a group of diners with its sweet and non-greasy characteristics.