A cross-regional culinary collaboration is bringing the refined traditions of Huaiyang cuisine to the capital, as InterContinental Beijing Beichen hosts a limited-time food festival led by two master chefs from northern and southern China.
Wang Gang, executive chef of Hualuxe Wuxi Taihu, has teamed up with Ma Jianping of the hotel's Yue Xiu Xuan Chinese Restaurant to present "A Culinary Feast Across Thousands of Miles," a menu blending Jiangnan's elegance with Beijing's contemporary dining scene.
With more than 26 years dedicated to Huaiyang cuisine, Wang is regarded as a leading figure in both preserving and innovating the tradition. Ma, a veteran chef in Beijing with over three decades in the profession, is known for his refined fusion style and extensive experience in high-profile culinary service.
Widely considered one of China's most sophisticated regional cuisines, Huaiyang cooking is defined by its emphasis on seasonality, precise knife work and balanced flavors. Drawing on fresh spring ingredients, the chefs have created a menu that moves from light, delicate starters to richly layered main courses, highlighting both classical techniques and modern interpretations.
Signature dishes include low-temperature-smoked mandarin fish, prized for its tender texture and subtle smoky aroma, as well as crisp-fried lily bulbs with broad beans, offering a contrast of soft and crunchy textures.
Seasonal combinations such as shepherd's purse with bamboo shoots and fish roe reflect the cuisine's "eat in season" philosophy, while classics like Nanjing-style salted duck and Liangxi crispy eel showcase its heritage.
Other highlights include sauteed river shrimp with vinegar-cured roe, a creative pastry filled with river snail meat, and a slow-braised "Buddha Jumps Over the Wall" enriched with premium ingredients.
In addition to the restaurant experience, guests can opt for a private dining setting overlooking the National Stadium, offering panoramic views alongside a curated menu.
Running through April 30, the festival offers Beijing diners a refined taste of Huaiyang cuisine through a cross-regional collaboration.
