"TEN TREASURE" VEGETABLES
SALAD WITH GLASS NOODLES, SMOKED
BEANCURD AND WOODEAR
*****
STEAMED SPINACH WITH MUSTARD SESAME SAUCE
****
CANTONESE PRAWN “SIEW MAI”
*****
"POT-STICKER" FILLED WITH GLASS NOODLES, CORIANDER
AND WOOD FUNGUS
*****
XIN JIANG “ PANCAKE FILLED WITH SAUTÉED
LAMB, DRIED CHILI AND CUMIN
*****
***
OLD FASHIONED PEKING DUCK FROM THE WOOD
FIRED OVEN
WITH CLASSIC CONDIMENTS
*****
SICHUAN CHILI CRAB WITH FRIED CORIANDER BUNS
*****
SIZZLING SEABASS FILLET WITH GREEN ONION AND SPICY TOMATO
SAUCE
****
WOK-FRIED KING PRAWNS WITH SICHUAN CHILI MARINATE
*****
LAMB SHANK "HOT-POT", SERVED WITH FRAGRANT
CORIANDER BUNS
*********
SLICED LAMB WITH ONION, LEEK AND CUMIN SEEDS IN A STONE
BOWL
******
SICHUAN CHICKEN WITH GINGER, CHINESE VINEGAR AND PEANUTS
****
SIZZLING "TREASURE" VEGETABLES WITH CHESTNUTS,
LOTUS SEEDS
AND MUSHROOMS SERVED WITH FRAGRANT ONION SAUCE
******
WOK-FRIED PREMIUM VEGETABLES WITH GARLIC, YOUNG GINGER
AND CHILI
***
FRIED STRING BEANS WITH DRIED CHILI AND PRESERVED VEGETABLES
*****
FRIED RICE WITH SMOKED BAMBOO SHOOTS, GREEN ONIONS,
VEGETABLES AND FRAGRANT GARLIC
***
***
CHOCOLATE TRUFFLE CAKE
