Harbin’s Shangri-La hotel has developed several new dishes thanks to the efforts of its chefs.

Zheng Zhijiang, head chef with responsibility for Chinese cuisine, has launched more than 140 dishes including fried fish and soup.

Zheng, who is from Southeast China’s Guangdong province, specializes in cooking Cantonese dishes and northeastern Chinese cuisine.

He devotes particular care to choosing ingredients and pays careful attention to flavor.

Famous dishes developed by Zheng’s group include sweet-scented osmanthus with Chinese yam, goose feet with vermicelli and stewed turtle in broth.

Goose feet with vermicelli [Photo provided to e.my399.com]

Meatballs with vegetables [Photo provided to e.my399.com]