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 the then capital, Nanjing. When the capital was moved to
Beijing by the third Ming Emperor Yongle, Huaiyang food and its
chefs were taken up north as well.
Huaiyang's status as an imperial cuisine also suggests the
origins of its focus on meticulous presentation.
Fragrant chrysanthemum duck
breast, and fried river shrimps (below) served at Gui Hua Lou
(bottom).
Knife work, for example, is highly-prized, and many Huaiyang
chefs are known to be able to slice delicate shapes out of everyday
ingredients.
Some are also know to be able to slice noodles while
blindfolded.
Huaiyang cuisine is often confused as being indicative of the
entire Jiangsu Province's fare. While there are stylistic
similarities between the various components, there are enough
differences within the area to occupy separate categories.
Gui Hua Lou has brought many of these dishes to the forefront,
starting with the variations on duck.
A popular choice is the fragrant chrysanthemum duck (38 yuan),
while the salty water marinated option is just as good.
Another tasty appetizer is the lotus root stuffed with glutinous
rice in osmathus caramel (22 yuan). The sweet apricot aroma gives a
different flavor to the hardy root while retaining its intricate
texture.
Huaiyang fare often involves meat with soft textures, yet not to
the point where it falls off the bone. The stewed spare ribs (15
yuan/US$2 a piece) in a sweet red Orange Brush sauce were in this
vein, the meat peeling apart easily and delivering gravy onto the
taste buds.
The meat was also rubbed with cloves, imparting it with a
fragrant herbaceousness.
Chinese cooking is known for its health regulating properties,
and some dishes are consumed for their functions other than filling
the stomach. The hot and sour soup was a godsend in this cold
weather, heating up the belly and warming the body from there. Not
too spicy, it had just the right kick to get the spirits up.
Catches from the river are standard fare around these parts and
shrimps are especially prized. The fried river shrimps (188 yuan)
were typically tiny, with each spoonful yielding ten or more of
these little crustaceans into the mouth.
The quality of Gui Hua Low's ingredients was better than most
local restaurants, and the lightly-fried way of cooking highlighted
the freshness and crunchiness of the shrimp.
Most local diners are used to the ubiquitous xiaolongbao, but
the Hauiyang version, known as the tangbao (soup dumpling/24 yuan
for a basket of six) is a variation on this theme. This was much
sweeter than the local favorite, and was already packed with
ginger. As the skins were quite thick, it also served as a staple
as opposed to the snack most are used to.
Address: 33 Fucheng Road
Tel: 8621-6882-8888
(Shanghai Daily January 28, 2008)
