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Monday, Jul 19, 2004

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Chinese platter

SHANGHAI CLUB, Chola Sheraton is now hosting a Chinese food festival titled `Best of Yang.'

Chef Yang Jiayu brings to your table the best of the four main styles of Chinese cuisine — Shandong, Cantonese, Huaiyang and Sichuan.

The wide range of starters and soups includes jiao ma yumisun (fried babycorn tossed with chilli and sesame), jiangxiang doufu (fried tofu tossed with yellow bean paste) and xiantsai fensi chunjuan (spinach and vermicelli spring roll). The vegetarian fare boasts of jiangdou chao doufu (fried string beans with tofu sichuan style) and fanqie hui biandou (french bean with tomato cooked homestyle).

The non-veg section offers jiangbou jiding (fried diced chicken in soy sauce), menggu jipain (stir fried sliced chicken mongolian style), suantsai roupian (braised pork with pickle vegetables ) and mifen rou (steamed pork with crushed rice ). Relish them with rice and noodles of different varieties.

Desserts include boluobing gen bingjiling (pineapple pan cake with ice cream), xiangjiaobing gen bingjiling (banana pancake with ice cream), and youzha binjiling (fried ice cream).

The festival is on till July 31, 7.30 p.m. to 11.45 p.m. For reservations, call 28110101 extn. 1802.

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