Menu of success ensures a taste of culture
Huaiyang cuisine's subtle but elegant style is a diplomatic triumph, Li Yingxue reports.
According to Dai Liang, the general manager of the restaurant, they have hosted foreign government officials on several occasions since opening eight months ago.
"Previously, they came for dinner and we provided individual servings. However, this time they wanted to experience the most traditional Chinese dining culture, so we served the dishes family-style for them to share," she explains.
Dai has noticed an increase in the number of international visitors to Shichahai Park dining at their restaurant since the Spring Festival holiday. During the Qingming Festival holiday earlier this month, even more foreign guests visited.
"Many of them are tourists, while others are on business trips to China, and have been invited by local partners," she explains.
Vegetable dishes, particularly those seasoned for spring, are popular with foreign diners, as well as flour-based dishes, such as pan-fried buns, baked cakes, and plain noodles, according to Dai.
