Tang cu paigu (pork braised with vinegar and sugar)

糖醋排骨

In this signature dish, the pork is braised with Shanxi aged vinegar and sugar, giving the pork a shiny coffee color. Ribs are crisp outside, juicy inside, and the sweet and sour tastes are balanced with the rich pork.

Suan la tang (sour-and-spicy soup)

酸辣汤

Based on a classical recipe - shredded mushroom, bamboo shoots and pork stewed with Zhenjiang aromatic vinegar and black pepper - chef adds pieces of fish that melt in the mouth and gelatinous, "bouncy" sea cucumber with a bland taste. The result is rich and complex texture and flavor.

Venue: Xin Da Lu China Kitchen, Hyatt on the Bund

Address: 1/F, 199 Huangpu Rd

Gu lao shi ban (sweet-and-sour garoupa)

咕咾石斑

Firm, tender garoupa is deep fried with diced pineapple, dried apricot and bell pepper in a sauce of vinegar and sugar. The apricot adds a crunchy texture.

Liang ban mi xian (rice noodle in sauce)

凉拌米线

The rice noodle, topped with geoduck (saltwater clam), is chilled in advance for a "springy" texture. The sauce is made with black vinegar, chili and garlic, with a taste that is deeply sour, slightly spicy and aromatic.

Venue: Yi Long Court, The Peninsula Shanghai

Address: 2/F, 32 Zhongshan Rd E1

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