Dine-InImage Credit: | https://guide.michelin.com/en/jiang-su/yangzhou_1032329/restaurant/shang-palace-1216419 This hotel restaurant originally served Cantonese fare but later switched to Huaiyang cuisine. Just like its counterparts around the world, the well-appointed room is done out in modern Chinese style. The kitchen is helmed by a formally trained young cheF who expresses his creative take on Huaiyang traditions in his "new three heads": mugwort lion's head pork balls, pig's head terrine with finger lime and fermented sour soup with deboned fish head.
