Inheritance and Innovation of Huaiyang Cuisine: Zhang Xianmin

In 1995, Zhang Xianmin established his own hotel, which has not only charmed the people of Wuxi, but has also led him to become a trendsetter in the innovation and development of Xibang and Huaiyang cuisines. The hotel features white fish, silver fish, and white shrimp as the signature ingredients. These have been used to create new dishes such as Lake Tai white fish with ginger sauce, classic three-flavored white shrimp and crispy silver fish.

In developing new dishes, Zhang Xianmin adheres to the traditional features of Huaiyang cuisine, which emphasizes fresh ingredients, knife skills, and visual presentation. Besides this, he has combined the history and culture of the Jiangnan region with special ingredients and inspiration from traditional cultural classics to expand Huaiyang cuisine’s offerings.

Traditional Chinese cuisine emphasizes color, aroma, taste, utensils, and shape over dietary value and healthiness. In 2009, Zhang Xianmin proposed the approach of introducing nutrition label indicator lights. Industry associations have recognized and advocated for this approach because of the detailed nutritional information the label provides for each dish.

Zhang Xianmin focuses on the development of dishes and quality assurance. He advocates the concept of “three elements”, namely the reasonable use of ingredients, emphasis on the taste of dishes, and highlighting the art of dishes. This methodology has become widely accepted as a classic theory within the industry.

Zhang Xianmin established the Wuxi Chef Union Club to promote and foster a spirit of craftsmanship. Under his guidance, many chefs strive to enhance existing dishes, invent new ones, and mentor a new generation of experts to preserve the traditions of Huaiyang cookery. He passes on the art and innovation of traditional Huaiyang cuisine, teaches the essentials of specific dishes, shares his expertise and accomplishments far and wide and promotes the craft of Huaiyang cuisine.

Food is a bond that can create common ground between people from diverse origins regardless of language barriers, and China utilizes this knowledge to introduce its culinary culture beyond its borders. Zhang Xianmin led a team to Denmark to host the Wuxi Fine Food Workshop tour. At this event, he presented the gastronomic quintessence of Jiangnan to the world.

Zhang Xianmin has dedicated himself to crafting dishes that not only enhance culinary culture but also contribute to people’s well-being. His efforts have played a pivotal role in spearheading the Xibang cuisine movement, which has left an indelible mark on the culinary philosophy of enthusiasts and numerous caterers in Wuxi. This shift in approach has also brought about a transformation in consumption habits.