Consuming passion
"We use hens over three years old, duck, pork leg and pork ribs and cook them together for eight hours," Zhu says. "And then we put minced chicken into the soup for another two to three hours to make the soup clear."
"I believe we could adjust the cooking methods used in traditional dishes a little, but we have to retain the original techniques. No single step can be missed out," says Zhu.
To make the dishes authentically Shanghai-flavored, Zhu purchases the ham and shrimp roes from Shanghai, and some ingredients and vegetables chosen for his Beijing menu are also transported from his hometown.
On Oct 28, Zhu organized a culinary course at Wulixiang to teach his customers how to cook two signature dishes in Shanghai cuisine - scallion oil noodles and drunken chicken.
"I want to present to our customers the culture of traditional Chinese food," he says.
Feng Yiran, 24, a Shanghai cuisine lover, joined Zhu's class. "I've tried to make scallion oil noodles at home, but I failed," Feng says. "After chef Zhu showed us how to properly boil the noodles and create the scallion oil, I think I will be able to nail it next time."
"The trick is to get the right proportion between the scallions and the oil."
Feng also tried Zhu's signature dishes. "The dishes and the environment at Wulixiang remind me of what I ate and experienced in Shanghai," Feng says.
Shanghai cuisine has not entered the mainstream in the capital's dining scene, but Zhu believes there is no need to alter the flavor to appeal to northern tastes. "Good food isn't separated by region. If you cook it the right way, everyone will enjoy it."
