Residents of Harbin, Heilongjiang province will be able to enjoy authentic Huaiyang cuisine at the Shangri-La Hotel from Nov 3 to 15, as the Huaiyang Cuisine Festival is being held in the hotel.

Huaiyang cuisine, which is derived from the native cooking styles of the regions in the lower reaches of the Huai and Yangtze rivers, was created by China's richest salt merchants centuries ago. It distinguishes itself from the three other pillar cuisines of China as being the most pedantic about the quality of ingredients and the need to maintain their true flavors.

Chef Zhang Cansong, one of China's most recognized chefs for Huaiyang cuisine, will cook the most representative Huaiyang dishes for guests, including Wensi tofu, Yangzhou fried rice and Yangzhou lion head.

Thanks to “A Bite of China”, a documentary popular in China, Wensi tofu is known for the delicate knife skills that are required to prepare it. To make the dish, square tofu is cut into more than 5,000 pieces, making the whole piece look just like a chrysanthemum in bloom.

Yangzhou fired rice, which dates back to the Sui Dynasty (221-263), has become one of the most famous Huaiyang dishes. It requires special ingredients and refined cooking skills. The dish cooked in Shangri-La Harbin will be made with the renowned Wuchang rice produced in the city to bring out its local flavor.

Crab meat with large meatballs, generally known as "Yangzhou lion head", is a dish that has won praise around the country. It contains fat but is not greasy, and tends to “melt in the mouth”. According to legend, Emperor Yang of the Sui Dynasty thought that the dish resembled the head of a male lion, so he named it "lion head".

Now, guests will have the opportunity to immerse themselves in a festive atmosphere and enjoy authentic Huaiyang cuisine at Shangri-La Hotel Harbin.

Chef Zhang Cansong, one of China's most recognized chefs for Huaiyang cuisine, cooks Wensi tofu for guests at Shangri-La Hotel Harbin, Heilongjiang province on Nov 5. [Photo/Provided to China Daily]

Yangzhou fried rice cooked by chef Zhang Cansong at Shangri-La Hotel Harbin on Nov 5. [Photo/Provided to China Daily]

Yangzhou lion head ready to be served to guests at Shangri-La Hotel Harbin on Nov 5. [Photo/Provided to China Daily]

 Salty duck meat, a Nanjing speciality, ready to be served at Shangri-La Hotel Harbin on Nov 5. [Photo/Provided to China Daily]