The Emperor's New Food
Providing not only high-end dining but also a culinary history lesson, Shi takes imperial cuisine to a new level. The specialty dishes, contemporary renditions of classic recipes, all come with a story, told by the waitstaff, that link the food to a specific Chinese emperor. We started with the “Poison” Soup (¥167), a chicken broth infused with Chinese herbs for a slightly bitter aftertaste, which had legendary effects on General Hong of the Ming and Qing dynasties. Next up were the Concubine Fragrance Grilled Lamb Chops (¥227), a deliciously spicy Xinjiang favorite from Emperor Qianlong’s rule. The Imperial Roast Duck (¥77), served with a fantastic orange sauce, was a nice update to the traditional kaoya, although the Put on the Yellow Robe (¥67), a tofu, egg and vegetable dish named for the Song dynasty’s first emperor, was overwhelmingly egg-y. A special set menu includes smaller portions of the dishes for just ¥187.

Sienna Parulis-Cook

Contact: The Emperor Hotel, 33 Qihelou St., 骑河楼大街33号, 6526-5566广场B座首层110-114, 6522-9011