MEATLightness and taste in a triumph of small courses

葱油童子鸡

FRIED COCKEREL WITH CHEF’S SAUCE

金不换鸡

HOT AND SOUR CHICKEN

宫保鸡丁

KON PAO SPICY CHICKEN

核桃鸡

NUTS CHICKEN

杏仁炸鸡

FRIED CHICKEN WITH ALMONDS

油淋鸡

FRIED CHICKEN WITH SAUCE

串鸡

CHICKEN SKEWER

田鸡煲

FONDUE WITH FROGS

洋葱田鸡

SAUTEED FROGS WITH ONION

椒盐田鸡

FRIED FROGS WITH SALT AND PEPPER

葱爆牛肉

BEEFS WITH LEEKS

沙爹牛肉

BEEF IN SATè SAUCE

金边牛肉

VIETNAMESE BEEF

黑椒牛肉

BLACK PEPPER BEEF

铁板牛肉

HOT PLATE BEEF WITH CHEF’S SAUCE

生姜牛肉

GINGER BEEF

清炒牛肉

SAUTEED BEEF WITH VEGETABLES

京都排骨

IMPERIALE PORK RIBS

糖醋排骨

SWEET AND SOUR PORK RIBS

五香排骨

FIVE FLAVOURS PORK RIBS

椒盐排骨

SALT AND PEPPER PORK RIBS

叉烧排骨

CHA SHAO PORK RIBS

回锅肉

STEWED BACON WITH VEGETABLES

回锅肉

CRISPY BACON

北京鸭

BEIJING DUCK 1/4

双色鸭

BICOLOR DUCK

芒果鸭

DUCK WITH MANGO

葱爆鸭

SPICY DUCK

烤羊肉

ROASTED LAMB RIBS

新疆串羊肉

GRILLED LAMB SKEWER

金不换羊肉

SPICY LAMB