We sampled several dishes including pieces of pork loin breaded with cornstarch, deep fried, then sauteed in a light sweet/sour sauce. The breading remained crispy even after it had cooled.
A plate of julienned mushrooms deep fried with ginger, garlic and spring onion, looking like a serving of eel, showing the often seen, fun-loving Chinese penchant for disguising the appearance of dishes in a clever way.
It was decorated with a fanciful carved dragon carrot figure, the golden totem of the 'son of God'. Both were delicious without a hint of oiliness.
Outstanding was a bowl of Buddha Jumps over the Wall. Yes, there is yet another amusing legend behind the name, but readers can do the research.
Using about twenty delicacies, such as shark's fin, scallops, sea cucumbers, egg, chicken and abalone, ect. this dish is stewed for three days and nights, without MSG, salt or oil. The result was a rich broth brimming with treasures.