fresh and green

5-30-2018 Wed. 



 DINNER --- vegetable soup ( kombu, garlic, citrus, green radish, daikon, shallot) | burrata with tomato and basil | sauteed fresh peas with leek 

• clear broth gets subtle  fresh flavors from all vegetables and  taste of the sea from kombu 

a fantastic bowl of soup

10-25-2010 Mon. cool, cloudy.


BREAKFAST --- coffee | jian bin | yogurt
LUNCH --- clear soup bowl: clams, tong-hao leaves, two kinds of mushrooms, silky-gourd, cilantro, tofu-skin rolls and sautéed leek | steamed buns
AFTERNOON-TEATIME --- green tea
DINNER --- lake Ji fish soup with silky tofu | sautéed lotus root with leek | laced-leaf tong-hao salad in rice vinegar dressing | stir-fried green peppers with tofu-skin rolls | scrambled eggs with tomato | rice

• the clear soup bowl made for lunch is perfumed with tender tong-hao leaves, sweetened by the juice from fresh yangzi bay marble clams. silky-gourd adds soothing texture and sauteed leek gives broth a depth of flavor. only the freshest materials can yield such a fantastic bowl of clear soup