FROM NATURE TO TABLE
Our hotel is set in a landscape shaped by water. Dian Shan Lake, the largest freshwater lake in Shanghai, is home to carp, catfish, and mandarin fish. The surrounding wetlands are filled with lotuses, water chestnuts, and other native plants. As the source of the Huangpu River, the lake has supported nearby villages for generations—providing water for the fields, fish for the table, and a way of life closely tied to the land. Over time, this connection has shaped a local cuisine that is fresh, seasonal, and deeply rooted in its surroundings.
Our Rice
This area was once part of an early Neolithic rice-growing region, where communities developed some of China’s first irrigation systems. Even today, the lake’s waters help nourish the surrounding fields, carrying natural sediments that keep the soil fertile. Farmers here combine traditional know-how with new sustainable methods—hybrid rice seeds, rotating crops, and using natural fertilizers. Thanks to the region’s unique climate and soil, the rice grown here has a flavor that reflects its place.
Our Gardens
Our gardens grow with the seasons, providing fresh vegetables and herbs throughout the year. We harvest just before preparing each meal to bring out the best flavor and texture. In summer, the garden also gives us sweet peaches and crisp pears.
Everything is grown with care—simple, seasonal, and close to the table.
THE RESTAURANT
Traditional Cooking Techniques
The abundance of local ingredients, especially freshwater fish, has inspired a rich culinary heritage in the region. Traditional cooking methods like steaming, braising, and preparing soups focus on preserving the natural flavors of ingredients. At our hotel, we honor these traditions by lightly seasoning our dishes. Our signature braised fish, prepared with soy sauce, ginger, and garlic, reflects the authentic cooking style of the local villages.
Seasonality
Our menu is inspired by the seasonal availability of ingredients. In autumn, freshwater crabs take center stage, while in summer, local aquatic plants are featured in many dishes. This seasonal approach ensures that every dish is fresh, flavorful, and deeply rooted in the local culinary tradition.
Preservation Methods: Fermenting, Salting, and Drying
Traditional preservation techniques such as fermenting, salting, and drying are integral to the region’s cuisine. These methods are particularly highlighted on our menu during Chinese New Year celebrations, showcasing preserved vegetables prepared during the winter months.
Our Chef’s Philosophy
“My goal is to bring out the natural flavors of each ingredient, crafting dishes that are healthy and delicious.”