Red Flower Juice Parma Ham Australian Scallops by Zhou Yuanchang is a well-known master of Shanghai cuisine in China.World Federation of Chinese Catering Industry
Shanghai is home to China’s most prosperous urban cluster and shines like a jewel on its crown, has been recognized as the largest cosmopolitan city in East Asia for over a century. Shanghai cuisine, a culinary tradition that harmoniously blends the finest elements of local dishes from various regions of China and incorporates cooking techniques from around the world. Traditionally called Benbang cuisine, the incorporation of Western influences gave rise to Haipai cuisine.
Shanghai cuisine is known for its strong flavor from the extensive utilization of oil and sauce. It has evolved to align with the contemporary culinary preferences of the Shanghai people, who have grown to appreciate diverse flavors of their food to exhibit elements of freshness, gracefulness, gentleness, and elegance.
Master Zhou Yuanchang
Zhou Yuanchang is considered to be a trailblazer of contemporary Shanghai cuisine. He stands as a torchbearer for the culinary techniques associated with Shanghai’s intangible cultural heritages and commands significant attention as one of China’s most prominent culinary artists. Zhou Yuanchang’s culinary aptitude has deep roots in his family heritage from a locality in the Pudong Area, where the Benbang cuisine originated.
Hua Diao Cooked Drunken Lobster Jelly by World Federation of Chinese Cuisine IndustryWorld Federation of Chinese Catering Industry
In 1971, Zhou Yuanchang officially embarked on his culinary career by joining Shanghai Wuning Restaurant. He studied under Zhou Chengkui, a special first-class master chef versed in the famous Suzhou cuisine, and Li Borong, a master of Benbang cuisine in Shanghai Dexing Restaurant. Over his illustrious career, he has inherited and innovated traditional Benbang cuisine. He achieved the blending of local flavors with modern standards, paving the way for new culinary concepts.
Cool Mint Pigeon Egg Balls by Zhou Yuanchang is a well-known master of Shanghai cuisine in China.World Federation of Chinese Catering Industry
Four dishes marinated with distiller's grains by Zhou Yuanchang is a well-known master of Shanghai cuisine in China.World Federation of Chinese Catering Industry
Red-vinasse-flavor pickles platter
Red-vinasse-flavor pickle is a cold dish that showcases the essence of Shanghai cuisine. It employs fermented grains derived from distillation to create a marinade that imparts a rich and intricate flavor to the ingredients. This dish boasts a diverse range of ingredients and colors, enhancing the visual and gustatory appeal of Haipai cuisine. It offers a multi-layered sensory experience characterized by its vibrant appearance and delightful textures.
Italian Black Vinegar Crispy Eel by Zhou Yuanchang is a well-known master of Shanghai cuisine in China.World Federation of Chinese Catering Industry
Crispy eel with balsamic vinegar
Stir-fried mashed eel, considered to be one of Shanghai’s most sought-after dishes, combines Chinese and Western culinary elements. It utilizes Italian balsamic vinegar, which enhances the flavor of the seasoning and provides an increased level of intensity, sweetness, and crispiness to the ingredients.
Sour and Spicy Crispy Stick Fresh Abalone Slices by Zhou Yuanchang is a well-known master of Shanghai cuisine in China.World Federation of Chinese Catering Industry
Zhou Yuanchang is also a trailblazer in the realm of creative cuisine. He has ventured into innovative culinary concepts, including the creation of high-quality dishes, aesthetically pleasing presentations, stylized culinary creations, nutritious cooking, and the application of scientific craftsmanship. In doing so, he has created a series of new Shanghai dishes that excel in terms of color, aroma, taste, shape, nutrition, and utensils.
Roasted Sea Cucumber Rice Noodles with Scallions by Zhou Yuanchang is a well-known master of Shanghai cuisine in China.World Federation of Chinese Catering Industry
Grilled sea cucumber and orzo pasta with scallions
This dish is a contemporary reinterpretation of braised sea cucumber with scallion, a classic Shandong delicacy. Zhou Yuanchang grills the sea cucumber and scallion, drawing out the flavor of the ingredients. Furthermore, he incorporates highly nutritious orzo pasta to create a well-rounded and nutritionally enriched flavor profile for the dish.
Stewed Braised pork belly with Kumquat and Steamed rolls by Zhou Yuanchang is a well-known master of Shanghai cuisine in China.World Federation of Chinese Catering Industry
Braised pork with kumquat
This dish is a modern twist on a traditional braised pork recipe. It introduces kumquat and truffle to the braised pork, serving it along with orzo pasta. This innovative approach creates a distinctive and exciting fusion of flavors and textures that elevates the dish’s taste and overall appeal to a whole new level.
Big meatballs made of shrimp, shrimp brain and shrimp seeds by Zhou Yuanchang is a well-known master of Shanghai cuisine in China.World Federation of Chinese Catering Industry
Braised meatballs with shrimp meat, head, and roe
This dish provides a contemporary spin on the classic noodles with shrimp meat, head, and roe, originating from Shanghai, Suzhou and Yangzhou. To prepare this dish, you begin by blending shrimp meat, shrimp head and shrimp roe with local pork belly, shaping them into meatballs. These meatballs are then gently simmered for three hours until they attain a tender and juicy texture. Following this, they are enveloped in cabbage leaves and submerged in a special shrimp broth.
Dried Southern Milk Squid with Vegetables by Zhou Yuanchang is a well-known master of Shanghai cuisine in China.World Federation of Chinese Catering Industry
When developing his dishes, Zhou Yuanchang takes into account the distinctive perspectives and preferences of diners. His culinary innovations have resulted in him developing over 500 new Shanghai dishes, and 68 of them have earned the esteemed distinction of being recognized as famous Shanghai specialties.
Considered a trailblazer of contemporary Shanghai cuisine, Zhou Yuanchang has had the privilege of presenting his culinary masterpieces to numerous distinguished individuals from various countries. Among his notable guests was former U.S. Vice President Mondale, who praised his dishes as “a memorable feast for the senses”.
Zhou Yuanchang by Zhou Yuanchang is a well-known master of Shanghai cuisine in China.World Federation of Chinese Catering Industry
Despite attaining the prestigious title of a national-level master and achieving success as a chef, Zhou Yuanchang remains a humble, down-to-earth, and industrious individual. He once said: “A good cook needs not only solid skills and creative ideas, but also honesty and dedication. A generous and open-minded attitude is one of the key qualities of a cook who excels in both morality and artistry.”
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