In Shanghai’s fast-moving culinary world, ten years is a lifetime. Trends flare and fade, stars rise and vanish, but Amazing Chinese Cuisine has remained unwavering. Now celebrating its 10th anniversary, the one-Michelin-starred establishment has given contemporary Chao cuisine a new page, blending tradition with global vision, and taking it to new heights. A decade in, its identity is sharper than ever.
This winter season, the menu journey travels from south to north, land to sea. Each dish showcases a pursuit of freshness, precise cooking and seasoning – rooted in tradition, elevated by modern elegance.
Chao origins, global reach
The secret begins with ingredients. Amazing Chinese Cuisine adheres strictly to origin and seasonality, sourcing only the finest and most authentic produce. It beautifully marries local Chao treasures with global delicacies.
From native pigs of Shantou and Asian pears of Laiyang in Shandong, to ladybells of Guizhou and lambs from Inner Mongolia, all ingredients go cross oceans and continents, carrying the stories of terroir, culture, and time.
The ingredients are not simply raw materials, but they are carriers of flavor and identity. Asian pears are sliced thin as cicada wings, paired with crisp romaine, and dressed in Spanish extra-virgin olive oil and lemon, juicy, delicate, and as clean as morning dew.
Extra-large Dalian scallops are blanched in chicken fat and finished with golden shrimp paste, featuring Chao coastal character in pure, layered sweetness.
The call for excellence extends from provenance to origin, freshness, texture, and technique. Chao cuisine relies not on heavy seasoning, but on fine knife skills, perfect heat, refined broths, and flawless timing. The robust yet tender ladybells, fragrant ducks, spotless fish, and taro paste, every detail is a tribute to the natural essence of the ingredient.
Fine technique to pure flavor
Excellence at Amazing Chinese Cuisine goes beyond sourcing – it thrives not on heavy seasoning but lives in every cut, flame, and others. Tradition and innovation coexist here, as ancient wisdom meets modern technique.
Ladybells stewed with Inner Mongolia lambs to tender perfection, tenderloin seared over fierce heat with satay and nine-year lily bulbs, every detail – including temperature, texture, layering, and presentation – honors the essence of the ingredient and tell a truth that one never grows weary of exquisite food, nor of delicacies prepared with meticulous care.
Further, the bean soup, slow-simmered with black chicken from Jiangxi, Inner Mongolian cistanche, Yunnan black tiger palm fungus, black beans, and black dates delivers a nourishing broth. Shantou mud crab, raw-marinated in traditional Chao style, offers flesh firm as jelly and creamy roe, while Chaozhou ginger-taro mash closes the meal with a lingering, gentle sweetness.
Dried scallops paired with thirty-year-old preserved vegetables, or golden grouper cooked with pickled greens, all reveal the precise heat, cut, and seasoning. By honoring the freshness of each ingredient and perfecting every nuance of preparation, Amazing Chinese Cuisine creates dishes that captivate the palate and senses, presenting Chao cuisine at its most refined.
Any gimmick is unnecessary while pure and true taste speak loud. Dishes appear simple yet unfold in layers of complexity. Remarkable flavors arise from balance and purity. Braised rice with handcrafted sausage, native pork belly, white radish, dried shrimp, and shiitake mushrooms releases a soft and comforting fragrance, capturing the taste of home in winter.