The soft and tender chinese spinach is first stir-fried on high heat for flavor, then stewed in rich supreme-stock mix of century egg and salted egg to give it a burst of flavour.
Snow peas lightly fried with garlic slivers for a serving of fragrant, healthy goodness.
“Silk Gourd” braised and slow-cooked with generous servings of dried scallop.
12 inch-long intestines are meticulously chosen and tirelessly washed, looped, cooked, extended, selected and braised to perfection with our 12 spices house sauce. This intricate and complex method...