MUMBAI, 22 JULY, 2022 (GPN): The all new Shanghai Club menu encompasses our unique culinary journey, through the provinces of China. Sichuan – Hunan – Canton – Shanghai – Beijing. It presents a cuisine philosophy that combines simplicity with contemporary interpretations, by our expert culinary team. An array of dishes will be available in the Shanghai club express menu Suanlajirou tang ( hot and sour soup), Mapo dofu, Gong bao jiding ( chicken), Mala yangrou ( lamb) Dan dan chao mian ( dan dan noodles) and much more

The enchanting flavors of the menu showcase the best dishes from the journey. Explore delicious delicacies from each region, which have been intricately crafted to create a bespoke gastronomic experience. Indulge in a delectable luxurious dining experience at Shanghai Club.

SICHUAN

Sichuan cuisine is characterized by its bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of Sichuan pepper. The cooking methods of Sichuan cuisine vary according to texture and bite required including stir-frying, steaming, braising, baking, and the most popular of which is fast-frying. 

HUNAN

 Hunan cuisine also known as Xiang cuisine consists of local dishes from the Xiangjiang River area, Dongting Lake area and Western Hunan mountain area. Characterized by its hot and sour flavors, fresh aroma, deep color, and the prominence of the main flavor in the dishes. The main cooking methods for Hunan dishes are braising, double-boiling, steaming and stewing.

CANTON 

Cantonese is the most widely served style of Chinese cuisine in the world. A number of ingredients such as sugar, salt, soy sauce, rice wine, cornstarch, vinegar, scallions and sesame oil are used to enhance flavors, although garlic is heavily used in some dishes.

SHANGHAI

 Shanghai cuisine refers to what is traditionally called Benbang cuisine. Freshness of ingredients is of prime importance. Red-cooking is the most common method of gently braising food in a flavorful soy sauce-based liquid with sugar and spices.

BEIJING 

Beijing cuisine is the Chinese Imperial cuisine that originated from “The Emperor’s Kitchen” inside the Forbidden City, where thousands of cooks from different parts of China showcased their best cooking skills to please royal families and officials. There is emphasis on dark soy paste, sesame paste, sesame oil, and scallions and fermented tofu is often served as a condiment.

MENULocation- Shanghai Club- ITC Grand Central

Contact details- 022-67045110/ 022-67045109