WEEKEND BREAKFAST --- coffee | apple | scallion pancake | Chinese sweet rice dumplings with fermented rice broth
AFTERNOON-TEATIME --- tea | tangerine
DINNER --- Chinese hotpot: napa cabbage, shiitake, pea leaves, lotus roots, mung bean noodles , cilantro, lamb, shrimp | wine
- very good this time: the broth base: dashi, Sichan spicey auce, the dip: mixture of sha-cha sauce and peanut butter sauce. heads-on shrimp worked very well in shabu-shabu style cooking, sweet and bouncy. all vegetables are good choice, fresh flavor and complex texture.
