Meals of the day

  • 主菜

    Kung pao chicken,The dish is believed to be named after ding baozhen,a late qing dynasty official,a one-time governor of sichuan.his title was gongbao,the name kung pao chicken is derived from this title.the work is seasoned and them chili peppers and sichuan peppercorns are flash fried to add fragrance to the oil.then the chicken is stir fried and vegetables,along with peanuts,are added.

  • 主菜

    Szechuan cuisine.it has bold flavours,particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers,as well as the unique flavour of the sichuan peppper,peanuts,sesame paste,and ginger are also prominent ingredients in szechuan cooking.use of hot and numbing flavor is a typical element of sichuan cooking

  • 主菜

    A popular dish named after li hongzhang,a prominent statesman in the qing dynasty who was from anhui.the dish,a complex soup,is somewhat salty with a taste of sweetness.many ingredients are used in the soup but the most common ones include sea cucumber,fish,squid,bamboo,dry bean curd,chicken,ham,and assorted vegetables.

  • 主菜

    Kung pao chicken,The dish is believed to be named after ding baozhen,a late qing dynasty official,a one-time governor of sichuan.his title was gongbao,the name kung pao chicken is derived from this title.the work is seasoned and them chili peppers and sichuan peppercorns are flash fried to add fragrance to the oil.then the chicken is stir fried and vegetables,along with peanuts,are added.

  • 主菜

    Szechuan cuisine.it has bold flavours,particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers,as well as the unique flavour of the sichuan peppper,peanuts,sesame paste,and ginger are also prominent ingredients in szechuan cooking.use of hot and numbing flavor is a typical element of sichuan cooking

  • 主菜

    A popular dish named after li hongzhang,a prominent statesman in the qing dynasty who was from anhui.the dish,a complex soup,is somewhat salty with a taste of sweetness.many ingredients are used in the soup but the most common ones include sea cucumber,fish,squid,bamboo,dry bean curd,chicken,ham,and assorted vegetables.

  • 主菜

    Anhui cuisine is derived from the native cooking styles of the huangshan mountains region in china and is similar to jiangsu cuisine,but with less emphasis on seafood and more on a wide variety of local herbs and vegetables.anhui province is particularly endowed with fresh bamboo and mushroom crops.

  • 主菜

    Shangdong cuisine is considered the most influential in chinese cuisine,with majority of the culinary styles in china having developed from it,modern schools of cuisine in northern china-beijing,tianjin and the northeastern regions-are all branches of shandong cuisine.in addition,the typical dishes in most northern chinese households meals are prepared in simplified shangdong methods.

  • 主菜

    Fujian cuisine is one of the native chinese cuisines derived from the native cooking style of fujian province china.fujian-style cuisine is known to be light but flavourful,soft,and tender,with particular emphasis on umami taste,known in chinese cooking as "xianwei"as well as retaing the original flavour of the main ingredients instead of masking them.

  • 主菜

    One of the most famous dishes in fujian cuisine is buddha jumps over the wall,a comples dish making use of many ingredients,including shark's fin,sea cucumber,abalone,and shaoxing wine,contains over 30 ingredients.

  • 主菜

    Jiangsu cuisine consists of the styles of yangzhou,nanjing,suzhou and zhenjiang dishes,it is derived from the native cooking styles of jiangsu province,china.in general,jiangsu cuisine's texture is characterised as soft.it tends to have a sweet side to it and is almost never spicy.in contrast to some cuisines of china.

  • 主菜

    Cantonese cuisine comes from guangdong province in southern.its prominence outside china is due to the great numbers of early emigrants from guangdong.cantonese chefs are highly sought after thoughout china.when westerners speak of chinese food,they usually refer to cantonese cuisine.

  • 主菜

    Anhui cuisine is derived from the native cooking styles of the huangshan mountains region in china and is similar to jiangsu cuisine,but with less emphasis on seafood and more on a wide variety of local herbs and vegetables.anhui province is particularly endowed with fresh bamboo and mushroom crops.

  • 主菜

    Shangdong cuisine is considered the most influential in chinese cuisine,with majority of the culinary styles in china having developed from it,modern schools of cuisine in northern china-beijing,tianjin and the northeastern regions-are all branches of shandong cuisine.in addition,the typical dishes in most northern chinese households meals are prepared in simplified shangdong methods.

  • 主菜

    Fujian cuisine is one of the native chinese cuisines derived from the native cooking style of fujian province china.fujian-style cuisine is known to be light but flavourful,soft,and tender,with particular emphasis on umami taste,known in chinese cooking as "xianwei"as well as retaing the original flavour of the main ingredients instead of masking them.

  • 主菜

    One of the most famous dishes in fujian cuisine is buddha jumps over the wall,a comples dish making use of many ingredients,including shark's fin,sea cucumber,abalone,and shaoxing wine,contains over 30 ingredients.

  • 主菜

    Jiangsu cuisine consists of the styles of yangzhou,nanjing,suzhou and zhenjiang dishes,it is derived from the native cooking styles of jiangsu province,china.in general,jiangsu cuisine's texture is characterised as soft.it tends to have a sweet side to it and is almost never spicy.in contrast to some cuisines of china.

  • 主菜

    Cantonese cuisine comes from guangdong province in southern.its prominence outside china is due to the great numbers of early emigrants from guangdong.cantonese chefs are highly sought after thoughout china.when westerners speak of chinese food,they usually refer to cantonese cuisine.