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To create this signature cold plate, we cook the specially selected farm chicken in low heat, and then soak it in Chinese wine base with condiments until it is totally infused with the flavor.
我们把特选的走地鸡先用文火煮熟，然后以含有大量花雕酒和少许香料的卤水中浸泡至入味，制造出这道肉甜酒香的镇店冷盘。
Our crispy appetizer, so tasty our patrons can’t stop eating it, uses only the freshest eels in the market. They are deep-fried then tossed with our exclusive caramel sauce.
最新鲜的小鳝鱼，在我们巧妙油炸后，再兜上我们自家的蜜汁，它成了客人们吃正餐前的爽口小吃，而且吃不停口。
This “Chilled Spicy” chicken, after careful cooking with special spices, is then served with a special Szechuan style sauce. Its seductive flavor makes your mouth water before you even begin eating!
经过卤水调制的鸡肉，切后淋上以多种四川辣椒，镇江醋及辣油等配制的正统川味辣酱，令人未吃已流口水。
The selection of ingredients for this dish is unique. Two pieces of specially-raised farm chicken leg meat, wing meat and breast meat are double-boiled with ginger and scallions for six hours. The resulting soup is delicious, sweet yet mellow, and totally unsurpassable.
鸡汤的选材不普通，特选的走地鸡由两块腿肉，翅肉及胸肉；再以姜片及葱段简单调味，经过六小时的熬炖，沉淀成丝丝甘美， 汤汁浓甜，鸡肉鲜嫩入味，口感醇厚。令人赞不绝口!
The La Mian, hand-pulled by Chefs from Lanzhou, China, are made with top flour from Canada. They can create 1800 finely-crafted noodles in one minute.
Our Shanghainese deep-fried pork ribs are prepared in a non-greasy way to ensure a crunchy exterior with tender meat inside which can be used to soak up the rich soup with springy La Mian or eaten separately.
采用源自加拿大的顶级面粉为原料，由远自兰州的拉面师傅现场亲手拉制。你可以在现场欣赏到拉面高手的精湛技艺，一分钟内拉出1800条爽口的拉面。排骨炸得不油腻，松化而保留了原味。汤汁浓郁，拉面Q弹，就算泡在汤里还是很合适，当然，要单吃也行，怎样都可以，随君喜好。
This noodles are sliced with handheld knife, resulting in a texture which is different from our famous La Mian. The noodles are stir-fried with fragrant, spicy Black Pepper Beef or Seafood.
巧手以刀削出来的面，口感和我们驰名的拉面绝对不同，以牛肉或海鲜黑椒酱汁炒过，保证你连面带汁，一扫而空。
This is a dish not to be missed. Fresh Garoupa from Pantai Remis is deep-fried, then grilled to maintain its succulent texture. It is then served with a hot spring onion oil and special sauce.
我们选用来自班台的新鲜石斑鱼，先炸后烤，然后淋上热葱油和秘制酱料，既鲜又香，不容错过。
The sea cucumber has always been an essential tonic supplement to the Chinese, it is rich in protein and full of nutrients. Finest South American sea cucumber is braised Shangainese style, producing a fresh, chewy texture.
海参素来是中华食补之精品，含丰富的蛋白质。笼的传人的葱烧海参，选用的是品质上等的南美州刺参，以本帮特色的红烧制法，再以独门酱料，成菜后肉质弹牙而肥糯，入口香鲜。
This Szechuan delicacy is based on extensive use of Chinese pepper, chili padi and dried chili. Tender chicken thighs are deboned and cut into cubes, marinated then sautéed with chili oil. As a final touch, the dish is tossed with Chinese peppers, chili padi and dried chilies to achieve that distinctive hot, spicy taste.
这道独具特色的四川名菜，精心选用来自四川的花椒，配以指天椒及辣椒干，让味蕾有种与众不同的麻辣感觉。厨师先把鸡腿肉去骨切丁，腌制后以辣椒油炒熟，再下指天椒，辣椒干及花椒便成。 看似简单，却要以大火极辣爆炒，方能让辣椒保持鲜香，带出真正的辣味。
Braised Shanghainese Pork Belly with Lotus Leaves is a childhood dream dish for many. Hexiang hemp string is used to tie the non-greasy pork belly which is then cooked under firewood, an ancient healthy cooking method that results in a delicious aroma and succulent, tender meat. This tasty dish is topped with a unique gravy specially created by our chefs.
没人像“笼的传人” 如此，让您怀念儿时的味道。选用五花腩配上独特的酱料，古法烹制，肥肉不腻，瘦肉不柴，只一口就吃到小时候的味道。
Pea sprouts (Dou Miao) are a simple yet luxurious vegetable, as only the tips are used, making it extra precious. Dragon-i pea sprouts are grown in Indonesia, in Highlands 3,000 m above sea level. Every week, they are air-flown in, after which they are carefully selected by our staff to meet our stiff requirement; only the top 3-4 inches of the sprout tip will be picked. Simple stir-frying results in an elegant dish full of aromatic flavor.
豆苗是简单又奢侈的菜，因为它是蔬菜最嫩的部分，所以特别珍贵。我们所选用的豆苗，是在印尼海拔三千米以上高原的自然环境下生长，每周新鲜空运来马，经我们的工作人员筛选，挑取顶端最鲜嫩的3-4寸入菜。此豆苗香味扑鼻，碧绿入眼，清炒即已美味入心。
The crystal pagoda-shaped XIAO LONG BAO (Shanghainese Steamed Meat Dumplings) originated from Shanghai’s Nanxiang Town. Every steamed specialty dumpling is skillfully handmade, each displaying at least 18 delicate folds. The filling is a skillfully-balanced mix of minced pork shank, ginger and natural pork skin gelatin, which after steaming, melts into a tasty, delicious soup. To eat it, lift the dumpling gently and place it on a spoon, then pinch small a hole at the base. Carefully sip the hot melted soup before consuming the dumpling with the shredded ginger and Chinese black vinegar condiment it is served with for that perfect gourmet taste.
小笼包起源於上海南翔镇，形似晶莹剔透的宝塔。由正宗上海点心师傅主理，采用加拿大高肋面粉制作精巧外皮，每个包子都有18个褶， 馅心乃用腿肉，姜末，肉皮冻调制而成，讲究的是汤鲜馅美，上桌时掀开热腾腾的蒸笼，以筷子夹起盛在汤匙上，先啄开一小孔，啜饮热呼呼的鲜汤，复而佐以姜丝香醋才能品尝到小笼包的真滋味。
This cute little piggy is filled with red bean paste and lotus paste. Soft and tasty, it is a choice of dessert by both kids and adults.
这个逗趣可爱的猪仔包，内含红豆沙及莲蓉，包软馅香，是大人小孩都会喜欢的饭后甜品。
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