Cuisine Chinoise Han

A fried rice dish with plenty of eggplant and tomato, and less rice

A dish of finely chopped century egg lightly stir-fried with beaten egg, perfect to pair with alcohol

Soba noodles grilled on both sides with whole tomatoes peeled and heated through on top

Soft shell crabs, freshly molted, are gently seasoned and can be eaten whole, including the shell

A tea leaf dish simmered using high-quality tea leaves from the tea-producing region of Zhejiang Province

Yakisoba with the distinctive flavor of pepper, a taste that never gets old and makes you want to eat more

A dish of boiled edamame and shrimp that allows you to enjoy the texture and flavor of each

A dish where vertically sliced eggplant is fried until crispy over high heat, with Sichuan peppercorns sprinkled on top. It pairs perfectly with beer.

Stir-fry tofu and eggs together skillfully with a light salty flavor, a dish that goes well with both alcohol and rice

A mixed rice dish of Huzhou cuisine where the finely chopped scent of Qinggengcai and the saltiness of dried meat intertwine

A whole chicken stuffed with 8 types of Chinese herbal ingredients and steamed. Please make a reservation at least 3 days in advance.