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TRILOGY PLATTER

lychee fruit salad
steamed crystal dumpling
vegetarian prawn with orange dressing

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DOUBLE-BOILED FRENCH MOREL SOUP

chinese cabbage, bamboo pith, and flower mushroom

 

 

STEWED TOFU

bailing mushroom, seasonal Greens, and black truffle

 

 

DEEP-FRIED VEGETARIAN FISH

assorted mushroom

 

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FRIED RICE

with preserved olive vegetable

 

 

DOUBLE-BOILED TIANJIN PEAR

infused with tangerine peel