24. Shan Huaiyang Xinwei is a restaurant with full tone. Not only the dishes are full of creativity, but also the containers and plates are very exquisite. The menu will be constantly updated according to the season, and the best seasonal dishes will be presented to customers. The chef pursues the best enjoyment between the lips and teeth of diners. All dishes are moderately salty and unforgettable at the entrance. Anyone who has been here will never forget the charm of 24. Shan Huaiyang"s new flavor.

24. Danhuaiyang new flavor restaurant is located in the guochuang garden in the south of Nanjing. The national innovation park is adjacent to the Ming Dynasty wall in the West and the Inner Qinhuai River in the north. Through the Jiangnan silver yuan Bureau in the late 19th century and the Nanjing No.2 Machine Tool Plant established in the 1950s, the park has continued its industrial context for nearly 130 years. After design and renovation, it has been transformed into a cultural and creative industry base. The restaurant is named "24 · Dan", of which 24 is the traditional Chinese 24 solar terms, which means that the food used in the restaurant are fresh and seasonal, supplemented by modern cooking techniques, giving new life to traditional Huaiyang cuisine, which is also the original intention of the founder of the restaurant. Therefore, the restaurant hopes that the designer will integrate the brand appeal into the space design through the reconstruction of the old factory building, so as to create a kind of elegant and comfortable dining atmosphere full of creativity and surprise for diners. According to the changes of the 24 solar terms, the theme restaurant featured by the traditional Chinese culture "24 solar terms" innovated its dishes. While retaining some classic Huaiyang dishes, it vigorously promoted Huaiyang innovative dishes. The chef: Hu Xingchun was awarded the title of national senior cook in 1998; he was awarded the title of National intermediate nutritionist in 1999; In 2002, he won the title of senior professional manager of international hotel; in 2008, he won the group gold medal in the national Jiangxian Food Festival; in 2011, he led the team to participate in the national famous chef cooking competition and won 2 special gold medals, 3 gold medals and 1 silver medal; In 2013, he won the qualification certification of professional food and beverage director in international hotel industry, and was awarded the best employee award by the municipal government in 2013. In 2013, he led his team to participate in the "meet the Asian Youth" cooking competition and won the third prize of group purple gold. In 2014, he won the gold award of international royal kitchen competition and the international five-star Royal chef award, In 2014, he was awarded the gold medal of China"s young famous chefs. In 2014, he was awarded the honorary title of China"s green culinary ambassador. In 2014, he was certified as a Chinese culinary master. In 2015, he was certified as a national culinary technician. In 2015, he was appointed as vice chairman of the chief chef alliance. In 2015, he was appointed Vice Chairman of the catering alliance. In 2015, he was awarded the top ten gold medal kitchen gods by Jiangnan famous chefs Committee. He joined the world in 2016 In May 2018, he was invited to participate in the Chicago Chinese cuisine elite competition and won two gold medals in hot dishes In June 2019, he was awarded the title of Chinese chef artist by the World Federation of Chinese food industry. On October 26, 2019, as a Huaiyang cuisine master, he was invited to participate in the performance competition of eight famous cuisines held by China Cuisine Association, and the chef of "24 · Shan Huaiyang new flavor" of Black Pearl Restaurant in 2020