|

The Xianheng Hotel is full of guests. [Photo provided to Tide News]

The reopening of Wang Jiang Lou, a century-old restaurant on Shaoxing's historic Cangqiao street, has reignited public interest in traditional Shaoxing cuisine.

Originally founded in 1875, Wang Jiang Lou was once a culinary landmark but fell into obscurity after it closed more than 20 years ago. Its revival reflects a broader resurgence of Shaoxing cuisine, which has recently gained attention both locally and nationally.

Shaoxing cuisine is known for its distinctive flavors, including preserved vegetables, river fish, and drunken preparations using yellow rice wine.

Shaoxing's culinary heritage, celebrated in the works of famed writer Lu Xun (1881-1936), has become a major tourist attraction. Dishes such as "a bowl of warm wine and a plate of fennel beans," as described in his stories, draw visitors to iconic establishments such as the Xianheng Hotel.

Drunken crabs, a signature dish of the Xianheng Hotel. [Photo provided to Tide News]

The Xianheng Hotel has undergone significant expansion, transforming from a modest eatery into an 80,000-square-meter cultural landmark. Its branches in cities such as Beijing and Nanjing continue to bring authentic Shaoxing flavors to a wider audience.

Investment is also pouring into Shaoxing's culinary sector, with new restaurants and food streets integrating local culture with dining experiences.

Beyond food, the local culinary culture serves as a window into the city's rich heritage, attracting visitors eager to experience its history and charm.