The Yangtze River is also famous for three fresh ingredients-lake anchovies, globefish and hilsa herrings-used in su cuisine.

Liquor-preserved crab is a must-try. It requires meticulous preparation and is rich in roe.

The menu also features huaiyang cuisine's signature dishes, such as wensi tofu and boiled, shredded bean curd.

Zhan and his team have traveled throughout all of Jiangsu at least three times to taste, select and learn about new dishes.

He has upgraded the menu seven times since the first branch opened in 2015.

"From decor to tableware, we want to present the culture of su cuisine in traditional style with a modern twist," Zhan says.

Contact the writer at liyingxue@chinadaily.com.cn